Save There's something about assembling a steak bowl that feels like you're building something meaningful rather than just cooking dinner. I stumbled onto this combination on a random Tuesday when I had leftover chimichurri sauce, some rice going, and a beautiful piece of steak that deserved better than the usual plate-and-side-dish treatment. The moment I arranged everything in a bowl and drizzled that green sauce across the top, my kitchen suddenly smelled like a proper meal—warm spices, fresh herbs, charred meat. My partner walked in mid-assembly and didn't say anything, just watched until I finished. That's when I knew this was onto something.
I made this for a small dinner party last spring when my friend mentioned she was tired of the same rotations in her meal prep. She brought wine, I brought my grill pan and some determination, and by the time those bowls hit the table with the chimichurri glistening under the kitchen light, everyone went quiet for exactly the right amount of time. That's the kind of recipe that becomes the one people ask for later.
Ingredients
- Flank or sirloin steak (1 lb): Flank is more forgiving and has great flavor when sliced thin, while sirloin gives you a more tender bite if your budget allows. I learned the hard way that thickness matters here—aim for about three-quarters of an inch so you get a proper sear without a dry center.
- Olive oil (for steak): This isn't just cooking oil, it's your seasoning helper that carries the paprika and salt into every fiber of the meat.
- Kosher salt and black pepper: Don't skip the smoked paprika—it's the quiet hero that makes people ask what spice you used.
- Long-grain white rice (1 cup): The individual grains stay separate and act as the perfect base to catch all those flavorful drippings and sauce.
- Water for rice (2 cups): This ratio is reliable, though every stovetop is different, so listen for the gentle simmer rather than watching the clock too closely.
- Red bell pepper, zucchini, red onion, cherry tomatoes: These vegetables are your canvas—they caramelize in the oven and become sweet, which balances the savory steak and herbaceous sauce beautifully.
- Fresh parsley and oregano: Fresh herbs make the chimichurri sing, but dried oregano works if that's what you have in your cabinet right now.
- Garlic, olive oil, red wine vinegar: The chimichurri base that transforms everything else into something memorable and vibrant.
- Red pepper flakes and finishing salt: A whisper of heat and a final salt adjustment keep the sauce from tasting flat or one-dimensional.
Instructions
- Get your oven ready:
- Preheat to 425°F because you want those vegetables to start caramelizing the moment they hit the sheet. This temperature gives you that tender inside with just a little char on the outside.
- Prepare and roast the vegetables:
- Toss your sliced peppers, zucchini, onion wedges, and halved cherry tomatoes with olive oil and seasonings, then spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, checking around the 15-minute mark so you can give the sheet a gentle shake and make sure everything's browning evenly. The tomatoes will start to burst and release their juices, which is exactly what you want.
- Cook the rice while everything else goes:
- Rinse your rice under cold water to remove excess starch, then combine it with water and salt in a saucepan. Bring it to a rolling boil, then immediately drop the heat to low and cover with a lid. Let it sit undisturbed for 15 minutes—resist the urge to peek or stir. When the water is absorbed and the rice looks fluffy, remove from heat and let it rest covered for another 5 minutes before fluffing with a fork.
- Season and prepare your steak:
- Pat the steak dry with a paper towel because moisture is the enemy of a good sear. Rub it generously with olive oil and coat all sides with salt, black pepper, and smoked paprika. Feel the seasoning hitting the meat and let it sit at room temperature for a few minutes.
- Grill your steak:
- Get your grill or grill pan screaming hot over medium-high heat until you can feel the heat radiating from it. Lay the steak down and resist the urge to move it—let it sear undisturbed for 4 to 5 minutes to develop that crust. Flip once and repeat for another 4 to 5 minutes for medium-rare. Once it's done to your liking, transfer it to a cutting board and let it rest for 5 minutes so the juices redistribute, then slice thinly against the grain.
- Make the chimichurri:
- Whisk together the finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a bowl. Taste it as you go—it should be bright and herbaceous with a little bite. Adjust the vinegar or salt to your preference because this sauce is the life of the entire dish.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, creating a base that will catch all the flavors. Layer the roasted vegetables on top, then arrange the sliced steak over everything. Drizzle the chimichurri generously across the top and serve immediately while the steak is still warm and the rice is still steaming.
Save My grandmother used to say that a good meal is one where people forget to talk for a little while, and this bowl does exactly that. There's something about having your protein, vegetable, starch, and sauce all in one place that makes eating feel intentional rather than rushed.
The Magic of Chimichurri
Chimichurri is one of those sauces that seems simple until you taste it, and then you realize it's the whole reason you came to dinner. The first time I made it from scratch instead of buying a jar, I understood why Argentine cooks are so protective of their recipes. The fresh herbs bruise just slightly when you chop them, releasing oils that make the sauce taste alive and immediate. Red wine vinegar is non-negotiable here because it cuts through the richness of the steak and the oil without being harsh, creating this perfect balance that makes you want to eat another bite.
Choosing Your Steak Wisely
Flank steak is forgiving and affordable, which makes it perfect for a bowl like this where you're slicing it thin anyway. Sirloin will give you a more tender experience if you have the budget for it, but honestly, once you add the chimichurri and those caramelized vegetables, most people won't notice the difference. The key is making sure your steak is patted completely dry before seasoning because any surface moisture will steam rather than sear, and you'll miss out on that flavorful crust that makes the first bite memorable.
Making It Your Own
This bowl is flexible in the best way possible because it's built on a foundation that welcomes substitutions and personal preference. Brown rice or quinoa work beautifully in place of white rice if you want more texture or nutrition, and the vegetable selection can shift with the seasons—summer calls for zucchini and tomatoes, fall wants roasted Brussels sprouts and butternut squash. The chimichurri stays constant because it's the glue that holds the whole thing together.
- Try cilantro instead of parsley for a different herbaceous note, especially if you're serving it alongside lime wedges.
- Add a fried egg on top for breakfast leftover bowls because the yolk becomes your secret sauce when you break it into the rice.
- Grill extra vegetables so you have them ready for quick meals throughout the week, and the steak slices freeze beautifully for up to two weeks.
Save Every time I make this, I'm reminded that the simplest meals are often the most satisfying. There's no fancy technique here, just good ingredients treated with respect and assembled in a way that makes sense.
Recipe FAQ
- → What cut of steak works best?
Flank or sirloin steak works beautifully. Both are flavorful and become tender when sliced thinly against the grain after resting.
- → Can I make this ahead?
Yes! Roast vegetables and cook rice up to 2 days ahead. Grill steak fresh and assemble bowls just before serving.
- → What can I substitute for white rice?
Brown rice, quinoa, or cauliflower rice work well. Adjust cooking time according to your chosen grain.
- → How spicy is the chimichurri?
Mildly spicy from red pepper flakes. Reduce or omit them for a milder sauce. The vinegar provides tang instead of heat.
- → What vegetables roast best for bowls?
Bell peppers, zucchini, red onion, and cherry tomatoes caramelize nicely. Swap in sweet potatoes, broccoli, or asparagus based on season.
- → How do I know when steak is done?
Use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium. Let rest 5 minutes before slicing.