Tender grilled steak bowl (Printer Version)

Grilled steak with fluffy rice, roasted vegetables, and vibrant chimichurri sauce in a satisfying bowl.

# 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 Prepare:

01 - Set 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 in a single layer.
03 - Place baking sheet in preheated oven and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
04 - 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.
05 - Remove saucepan from heat and let stand covered for 5 minutes. Fluff rice with a fork.
06 - Pat steak dry with paper towels. Rub with 1 tablespoon olive oil, kosher salt, black pepper, and smoked paprika on both sides.
07 - Heat grill or grill pan over medium-high heat until very hot.
08 - Place steak on hot grill and cook 4-5 minutes per side for medium-rare, adjusting time based on desired doneness and steak thickness.
09 - Transfer grilled steak to a cutting board and rest for 5 minutes to allow juices to redistribute.
10 - Using a sharp knife, slice steak thinly against the grain.
11 - In a mixing bowl, whisk together parsley, oregano, garlic, ½ cup olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until well combined.
12 - Divide cooked rice among 4 serving bowls. Top each with roasted vegetables and sliced steak. Drizzle chimichurri sauce generously over each bowl and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks simultaneously, so dinner lands on the table faster than you'd think possible.
  • Chimichurri transforms simple ingredients into something that tastes like you've been cooking all day.
  • It's naturally gluten-free and feels substantial enough to satisfy even the hungiest appetites.
  • The bowl format makes it feel like a restaurant dish, but your kitchen stays relatively calm.
02 -
  • Slicing steak against the grain transforms it from chewy to tender, and it's the single most important technique here. Look at the muscle fibers and cut perpendicular to them.
  • Don't skip the rest period after grilling. I used to slice immediately and ended up with dry steak, but those five minutes change everything.
  • Chimichurri is best made fresh and tastes even better if you let it sit for fifteen minutes before serving, allowing the flavors to marry together.
03 -
  • A meat thermometer removes all guesswork from steak doneness. One hundred thirty-five degrees Fahrenheit is medium-rare, and pulling it off the heat a few degrees early accounts for carryover cooking.
  • If your grill pan isn't hot enough, the steak will steam instead of sear. You want to hear an aggressive sizzle the moment meat meets metal, which signals you're doing it right.
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