Grilled Steak Bowl (Print-Friendly)

Tender steak, fluffy rice, roasted vegetables, and zesty chimichurri create this satisfying bowl.

# What You'll Need:

→ Steak

01 - 1 pound flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - ½ teaspoon salt

→ Roasted Vegetables

09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced
11 - 1 red onion, cut into wedges
12 - 1 cup cherry tomatoes, halved
13 - 2 tablespoons olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Chimichurri Sauce

16 - 1 cup fresh parsley, finely chopped
17 - 2 tablespoons fresh oregano, finely chopped
18 - 3 garlic cloves, minced
19 - ½ cup olive oil
20 - 2 tablespoons red wine vinegar
21 - ½ teaspoon crushed red pepper flakes
22 - ½ teaspoon salt
23 - ¼ teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F. Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
02 - Rinse rice under cold water. Combine rice, water, and ½ teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Pat steak dry and rub with 1 tablespoon olive oil, salt, black pepper, and smoked paprika. Allow to rest at room temperature while other components cook.
04 - Preheat a grill or grill pan over medium-high heat. Grill steak 4 to 5 minutes per side for medium-rare doneness. Rest for 5 minutes, then slice thinly against the grain.
05 - Whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper together in a bowl until well combined.
06 - Divide cooked rice among 4 serving bowls. Top each with roasted vegetables and sliced steak. Drizzle chimichurri sauce generously over the top. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so you're not juggling pans or timing nightmares.
  • The chimichurri tastes like a secret you've been keeping from yourself, bright and garlicky and impossible to stop spooning onto everything.
  • It looks restaurant-quality when plated but honestly requires no special skills.
02 -
  • Don't skip resting the steak after grilling—those five minutes let the juices redistribute so each slice stays tender and juicy instead of drying out.
  • If you can't find fresh herbs for the chimichurri, this dish loses its soul; dried herbs simply won't give you that bright, fresh flavor that makes it special.
03 -
  • Pat your steak bone-dry before seasoning; even a thin layer of moisture prevents proper browning and crust development.
  • Slice your steak against the grain after it rests—this cuts through the muscle fibers and makes every bite tender instead of chewy.
Return