Grilled Steak Bowl (Printable)

Flank steak grilled to perfection, served over rice with roasted vegetables and fresh chimichurri.

# What You'll Need:

→ Steak

01 - 1 pound 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

# Method:

01 - Preheat oven to 425°F. 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 and roast for 20-25 minutes until tender and slightly caramelized.
02 - 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. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Pat steak dry and rub with 1 tablespoon olive oil, salt, black pepper, and smoked paprika. Allow to rest at room temperature for 10 minutes before grilling.
04 - Preheat grill or grill pan over medium-high heat. Grill steak 4-5 minutes per side for medium-rare or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
05 - Whisk together parsley, oregano, garlic, ½ cup olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl until well combined.
06 - Divide rice among 4 bowls. Top each with roasted vegetables and sliced steak. Drizzle chimichurri sauce generously over the top. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks at once, so you're not stuck at the stove babysitting multiple pots.
  • The chimichurri is so bright and garlicky it makes even simple rice and vegetables taste like something special.
  • Leftovers actually improve overnight as the steak soaks up the sauce.
  • It looks impressive enough for guests but comes together on a weeknight without drama.
02 -
  • Always slice steak against the grain, it shortens the muscle fibers and makes even tougher cuts tender and easy to chew.
  • Don't skip resting the steak, cutting it too soon lets all the juices run out onto the cutting board instead of staying in the meat.
  • Make the chimichurri ahead if you can, it tastes even better after sitting for an hour as the garlic mellows and the flavors blend.
03 -
  • Let your steak come to room temperature for 20 minutes before grilling so it cooks more evenly and doesn't seize up on the heat.
  • Use a meat thermometer if you're unsure, 130°F to 135°F is perfect for medium rare and it takes the guesswork out.
  • Double the chimichurri recipe, you'll want extra for dipping bread or spooning over scrambled eggs the next morning.
Return