Save There's something about assembling a steak bowl that feels like you're putting together a edible puzzle, each component having its own moment to shine before coming together on the plate. My cousin brought this to a summer gathering years ago, and I watched people gravitate toward it all evening, not because it was fancy, but because it tasted like someone actually cared about every single element. The charred edges of the steak, the bright green chimichurri, the way the warm rice soaked up all those flavors—it converted me into a believer that night. Now it's what I make when I want dinner to feel intentional without spending hours in the kitchen.
I made this for my partner on a Tuesday when we'd both had terrible days, and something shifted when we sat down with these bowls in front of us. The kitchen smelled like grilled meat and garlic and herbs, and suddenly the day didn't feel so heavy anymore. Food does that sometimes—it's not the meal itself, it's the signal that someone took time to feed you well.
Ingredients
- Flank or sirloin steak (1 lb): Either cut works beautifully here, though flank has more personality if you slice it properly against the grain—that's the secret to tenderness.
- Olive oil: Use good oil you actually like tasting, because it shows up in both the seasoning and the chimichurri.
- Kosher salt and freshly ground black pepper: Don't skip grinding your own pepper; it makes a real difference in how the spice builds.
- Smoked paprika: This is what gives the steak its subtle depth—it's not loud, just smoky and warm.
- Long-grain white rice (1 cup): This is your canvas, so use rice you like eating plain; it matters more than you'd think.
- Red bell pepper, zucchini, red onion, cherry tomatoes: These vegetables are forgiving about timing and roast beautifully when you give them space on the sheet.
- Fresh parsley and oregano: Fresh herbs are non-negotiable for chimichurri; dried oregano works in a pinch, but fresh parsley is your backbone here.
- Garlic, red wine vinegar, red pepper flakes: These three together create the electric brightness that ties everything together.
Instructions
- Get your oven ready and prep the vegetables:
- Heat your oven to 425°F and toss your peppers, zucchini, onion, and tomatoes with olive oil and seasoning. Spread them out generously on a baking sheet—don't crowd them or they'll steam instead of roast, and that's where all the caramelization magic lives.
- Start the rice:
- Rinse your rice thoroughly under cold water until the water runs clear, then combine with fresh water and salt in a saucepan. Bring it to a boil, cover, reduce the heat to low, and let it sit for 15 minutes; this hands-off time is one of cooking's great gifts.
- Season and rest your steak:
- While everything's cooking, pat your steak dry with paper towels—this is crucial for getting a good sear. Rub it generously with olive oil, salt, pepper, and smoked paprika, letting the seasoning sit for a few minutes so it actually adheres.
- Grill the steak to perfection:
- Get your grill or grill pan screaming hot, then lay the steak down and don't touch it for 4 to 5 minutes—you're building a crust, not moving it around. Flip once and cook the other side the same way, then let it rest on a cutting board for 5 minutes before slicing against the grain into thin strips.
- Make the chimichurri while everything settles:
- Whisk together your fresh herbs, garlic, olive oil, vinegar, red pepper flakes, and seasoning in a bowl; taste it and adjust for your preference because this is where your personal touch lives.
- Assemble your bowls:
- Divide the rice among bowls, top each with roasted vegetables and sliced steak, then drizzle the chimichurri generously over everything. Serve immediately while the steak is still warm and the rice is still holding onto that steam.
Save There's a moment right before you drizzle the chimichurri when the bowl looks almost too perfect to eat, and then you do it anyway and suddenly it's messy and alive and exactly right. That's when you know the meal is going to land.
Why the Layers Matter
Each element on this bowl does something different—the rice is your neutral foundation, the vegetables bring color and sweetness, the steak is your protein anchor, and the chimichurri is the voice that ties everything together. I used to think bowls were just a trendy way to serve things, until I realized that this structure actually lets you taste each component clearly instead of everything blurring together in a plate of mixed food.
Grilling Confidence
A lot of people get nervous about grilling steak, but the truth is that meat wants to cook and all you're really doing is getting out of its way. Medium-high heat, a dry surface, and patience are genuinely all you need; the grill marks aren't just pretty, they're proof that you built enough heat to create a crust that locks in all the good flavors.
Make It Your Own
This bowl is honestly a framework rather than a rigid set of rules, and that's what makes it so useful in real life. Swap in whatever vegetables are good right now, use a different grain if rice doesn't speak to you, even change the steak cut if you find something you like better. The structure holds no matter what you do to it.
- If you want to marinate the steak for 1 to 2 hours before grilling, you'll get even more depth of flavor.
- Chimichurri keeps for 3 days refrigerated and works on everything from roasted vegetables to leftover chicken to scrambled eggs.
- Brown rice, quinoa, or even farro work beautifully as swaps if you want to play with grains.
Save This bowl is the kind of meal that reminds you why cooking matters—it's not complicated, but it's genuinely delicious and it comes from your hands. Make it tonight.
Recipe FAQs
- → What cut of steak works best for this bowl?
Flank or sirloin steak are ideal choices. Both cuts grill beautifully and slice nicely against the grain. Flank offers rich beefy flavor while sirloin provides tenderness.
- → Can I prepare the chimichurri sauce ahead of time?
Absolutely. Chimichurri actually develops more flavor when made a day ahead. Store it in an airtight container in the refrigerator and bring to room temperature before serving.
- → How do I know when the steak is done?
Use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium. Remember the steak will continue cooking slightly while resting for those essential 5 minutes.
- → What vegetables can I substitute for roasting?
Feel free to use seasonal vegetables like eggplant, asparagus, Brussels sprouts, or sweet potatoes. Just adjust roasting times accordingly—denser vegetables may need extra minutes.
- → Is this meal suitable for meal prep?
This bowl meal-preps beautifully. Store components separately in airtight containers for up to 4 days. Reheat the rice and vegetables, then add fresh chimichurri before serving.
- → Can I cook the steak indoors without a grill?
A cast-iron skillet or grill pan works perfectly. Preheat it over medium-high heat until smoking hot, then sear the steak for the same timing. You'll achieve excellent caramelization.