Save My neighbor knocked on my door one Sunday holding a grocery bag full of parsley and a slightly guilty grin. Her garden had exploded overnight, and she needed someone to take the surplus before it went to waste. I didn't have a plan, but I had steak in the fridge and a memory of chimichurri from a summer trip years ago. That improvised dinner turned into this bowl, and now it's the meal I make when I want something that feels both nourishing and a little celebratory without any fuss.
I made this for my brother's birthday once, and he asked for seconds before he'd even finished his first bowl. He's the kind of person who usually just nods politely at food, so watching him scrape the chimichurri off the bottom of the bowl with a piece of steak felt like winning something. Now every time he visits, he asks if I have parsley in the house, which is his not so subtle way of requesting this exact meal.
Ingredients
- Flank or sirloin steak: Flank has more chew and flavor, sirloin is a bit more tender, both slice beautifully when you cut against the grain after a short rest.
- Olive oil: Used everywhere in this recipe, so don't skimp on quality, it carries flavor in the chimichurri and helps the steak sear.
- Smoked paprika: Adds a subtle warmth and depth without any real heat, I once forgot it and the steak tasted flat by comparison.
- Long grain white rice: Fluffy and neutral, it soaks up the chimichurri without competing, but brown rice or quinoa work if you want something heartier.
- Red bell pepper, zucchini, red onion, cherry tomatoes: This mix roasts into sweet, caramelized bites that balance the richness of the steak.
- Fresh parsley: The backbone of chimichurri, use flat leaf if you can, it's more fragrant and less bitter than curly.
- Fresh oregano: Brings an earthy, almost piney note, dried oregano works in a pinch but use half the amount.
- Garlic cloves: Minced raw, they give the sauce a sharp bite that mellows just slightly as it sits.
- Red wine vinegar: Cuts through the oil and brings brightness, I've used apple cider vinegar when I ran out and it was fine but not quite as punchy.
- Crushed red pepper flakes: A gentle heat that wakes up the sauce without overwhelming it, adjust to taste or leave it out entirely.
Instructions
- Roast the vegetables:
- Preheat your oven to 425°F and toss the bell pepper, zucchini, onion, and tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until the edges are golden and the tomatoes start to burst, filling your kitchen with a sweet, savory smell.
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover, reduce the heat to low, and let it simmer for 15 minutes, then let it rest off the heat for 5 more before fluffing it with a fork.
- Season and prep the steak:
- Pat the steak completely dry with paper towels, this helps it sear instead of steam. Rub it all over with olive oil, salt, pepper, and smoked paprika, pressing the spices into the meat so they stick.
- Grill the steak:
- Heat your grill or grill pan over medium high until it's smoking slightly, then lay the steak down and resist the urge to move it. Grill 4 to 5 minutes per side for medium rare, then let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
- Make the chimichurri:
- Whisk together parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and black pepper in a bowl. Taste it and adjust the vinegar or salt if needed, it should be bright and bold.
- Assemble the bowls:
- Divide the rice among four bowls, top with roasted vegetables and sliced steak, then drizzle chimichurri generously over everything. Serve immediately while the steak is still warm and the sauce is vibrant.
Save One evening I was running late and threw this together in a rush, barely measuring anything. My friend sat down, took one bite, and said it tasted like something she'd order at a restaurant. That's when I realized this bowl doesn't need perfection, it just needs good ingredients and a little bit of care, and it delivers every single time.
Choosing Your Steak
Flank steak is my go to because it has a deep beefy flavor and stays affordable, but it can be chewy if you overcook it or slice it wrong. Sirloin is more forgiving and a bit more tender, though it costs a little more. Either way, look for steak with good marbling and avoid anything that looks dried out or gray at the edges, freshness makes all the difference when you're keeping the seasoning simple.
Getting the Vegetables Right
I used to crowd the baking sheet, and the vegetables would steam instead of roast, leaving them limp and sad. Spread them out in a single layer with a little space between each piece, and they'll caramelize beautifully with crispy edges. If your oven runs cool, bump the temperature up to 450°F or switch on the broiler for the last few minutes to get that charred sweetness.
Storing and Reheating
Store the steak, rice, vegetables, and chimichurri separately in airtight containers in the fridge for up to three days. Reheat the rice and vegetables gently in the microwave or on the stovetop, and serve the steak cold or at room temperature, reheating it tends to make it tough. The chimichurri stays fresh for about a week and can be drizzled on almost anything, eggs, roasted potatoes, grilled chicken, you name it.
- If you want to meal prep, cook everything on Sunday and assemble bowls throughout the week.
- Add a squeeze of lime juice to the chimichurri just before serving for extra brightness.
- Leftover steak makes an excellent next day sandwich with crusty bread and a smear of chimichurri.
Save This bowl has become my answer to the question of what to make when I want something satisfying but not heavy, flavorful but not complicated. It's the kind of meal that makes you feel like you've taken care of yourself, even on the busiest days.
Kitchen Questions
- → What cut of steak works best for this bowl?
Flank or sirloin steak both work wonderfully. Flank offers great flavor and benefits from slicing against the grain for tenderness. Sirloin provides a more uniform texture and cooks quickly on high heat.
- → Can I make the chimichurri sauce ahead of time?
Absolutely. Chimichurri actually develops more flavor after sitting for a few hours or overnight. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy: 130-135°F yields medium-rare, 140-145°F for medium. Alternatively, the touch test—pressing the steak with your finger—can indicate doneness. Let the meat rest for 5 minutes after grilling to allow juices to redistribute.
- → What vegetables can I substitute?
Feel free to use whatever seasonal vegetables you have on hand. Eggplant, asparagus, broccoli, Brussels sprouts, or sweet potatoes all roast beautifully alongside the steak. Just adjust cooking times as needed for harder vegetables.
- → Is this dish gluten-free?
Yes, this bowl is naturally gluten-free. Just ensure your spices, vinegar, and any seasonings are certified gluten-free if you have celiac disease or severe gluten sensitivity. The rice, vegetables, steak, and chimichurri ingredients are all safe.