Grilled Steak Bowl (Printable)

Flavorful grilled steak over fluffy rice with roasted vegetables and zesty chimichurri sauce for a complete, hearty meal.

# What You’ll Need:

→ Steak

01 - 1 lb 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:

01 - Preheat the oven to 425°F.
02 - 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 20-25 minutes until tender and slightly caramelized.
03 - 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 or 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, salt, black pepper, and smoked paprika.
05 - Preheat a grill or grill pan over medium-high heat. Grill steak 4-5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
06 - Whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl until well combined.
07 - Divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

# Top Suggestions:

01 -
  • Everything cooks at once, so dinner lands on the table faster than you'd expect for something this impressive.
  • The chimichurri is bright and herbal enough to make even a simple piece of steak feel restaurant-quality.
  • It's genuinely satisfying without feeling heavy, and leftovers taste even better the next day.
02 -
  • Resting the steak isn't optional—those 5 minutes make the difference between a juicy slice and a dry one, so set a timer and actually wait.
  • If your rice burns on the bottom, you had the heat too high or didn't have enough water—next time, use a heavy-bottomed pan and trust that simmering low is the whole point.
  • Chimichurri tastes best when it sits for 15 minutes before serving, so make it while the steak rests and the flavors will deepen.
03 -
  • Marinate the steak in the oil and spices for up to 2 hours before grilling and you'll taste the difference immediately—the seasoning actually penetrates instead of just sitting on top.
  • If you don't have a grill, a hot cast iron skillet in your oven works just as well and gives you the same crust without the outdoor production.
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