Grilled Steak Bowl Chimichurri (Printable)

Tender grilled steak served over fluffy rice with roasted vegetables and fresh chimichurri sauce

# What You’ll Need:

→ Steak

01 - 1 pound 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

# Directions:

01 - Preheat the oven to 425 degrees Fahrenheit.
02 - Toss sliced bell pepper, zucchini, red onion, and halved cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet.
03 - Roast vegetables for 20 to 25 minutes until tender and lightly caramelized.
04 - Rinse rice under cold water. Combine rice, water, and 1/2 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.
05 - Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
06 - Pat steak dry and rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika.
07 - 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.
08 - Whisk together chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a bowl until combined.
09 - Divide cooked rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top and serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and still feels like you made something special.
  • The chimichurri sauce is bright enough to make you feel like you're eating something fresh and alive, even on a weeknight.
  • Everything cooks simultaneously, so you're not stuck standing over the stove the whole time.
02 -
  • Don't skip resting the steak after grilling—those 5 minutes let the juices redistribute, and slicing against the grain afterward makes it tender even if the cut isn't naturally tender.
  • The chimichurri tastes better the next day, so if you're making it ahead, that's actually a win rather than a shortcut.
03 -
  • Let your steak come to room temperature for about 15 minutes before grilling so it cooks evenly all the way through.
  • Make the chimichurri while the steak rests—the flavors are brightest when it's freshly made and hasn't had time to oxidize.
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