Grilled Steak Bowl (Printable)

Tender grilled steak with roasted vegetables and chimichurri over fluffy rice for a satisfying 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

# How To Make It:

01 - Preheat oven to 425°F. 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.
02 - 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.
03 - Pat steak dry with paper towels. Rub with 1 tablespoon olive oil, kosher salt, black pepper, and smoked paprika, ensuring even coating on all sides.
04 - Preheat grill or grill pan over medium-high heat. Grill steak for 4 to 5 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board and rest for 5 minutes. Slice thinly against the grain.
05 - 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 until well combined.
06 - Divide cooked rice among 4 serving bowls. Top each with roasted vegetables and sliced steak. Drizzle generously with chimichurri sauce and serve immediately.

# Expert Advice:

01 -
  • Everything cooks at the same time, so you're plating dinner instead of juggling pans.
  • The chimichurri sauce is genuinely addictive and makes you feel like you've discovered something secret.
  • It looks impressive enough for guests but simple enough that you won't stress about it.
02 -
  • Slicing the steak against the grain is the difference between tender bites and chewy disappointment—look at the direction the muscle fibers run and cut perpendicular to them.
  • Don't skip the rest period for the steak no matter how hungry you are, because it actively makes the meat more tender and juicy, not less.
03 -
  • Let your steak come to room temperature before grilling—cold meat that hits a hot pan never develops the same golden crust and stays less tender inside.
  • If fresh herbs feel expensive or wasteful because you only need a small amount, buy them once and freeze leftover parsley and oregano in ice cube trays with a bit of oil for exactly these moments.
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