Grilled Steak Bowl (Printable)

Tender grilled steak, fluffy rice, roasted vegetables, and zesty chimichurri create a satisfying and colorful meal.

# What You'll Need:

→ Steak

01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 1/2 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 - 1/2 teaspoon salt
15 - 1/4 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 - 1/2 cup olive oil
20 - 2 tablespoons red wine vinegar
21 - 1/2 teaspoon crushed red pepper flakes
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

# Step-by-Step Guide:

01 - Preheat oven to 425°F.
02 - Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
03 - Rinse rice under cold water. Combine rice, 2 cups water, and 1/2 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.
04 - Pat steak dry and rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.
05 - Preheat a grill or grill pan over medium-high heat. Grill steak 4 to 5 minutes per side for medium-rare or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
06 - Whisk together parsley, oregano, garlic, 1/2 cup olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl.
07 - Divide rice among 4 bowls. Top each with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour, yet feels like you spent way more time in the kitchen.
  • Everything cooks simultaneously, so there's minimal babysitting and maximum downtime to set the table or pour a drink.
  • The chimichurri adds a brightness that transforms simple grilled steak into something memorable and restaurant-worthy.
02 -
  • Slicing the steak against the grain is the difference between tender bites and chewy ones—check which direction the muscle fibers run before you cut.
  • Don't skip the resting periods for either the rice or the steak; those few minutes do more for texture and juiciness than most home cooks realize.
  • Make your chimichurri at least 30 minutes before serving so the flavors have time to meld and deepen.
03 -
  • If you have time, marinate the steak in the oil and spices for up to 2 hours before grilling—it deepens the flavor and ensures the seasoning penetrates the meat.
  • Keep your chimichurri sauce in a small jar in the fridge for up to a week; it's extraordinary on grilled chicken, fish, roasted potatoes, or even scrambled eggs.
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