Pin Recipe The sizzle of steak hitting a hot grill pan on a Wednesday night changed everything. I had been stuck in a dinner rut, rotating between the same three meals, when a friend texted me a photo of her lunch bowl dripping with green sauce. That vibrant chimichurri haunted me until I recreated it, and suddenly this bowl became my weekly reset. Now, every time I smell that first wave of garlic and parsley, I feel like I'm cooking something special even on the most ordinary evenings.
I made this for my brother after he came back from a work trip, exhausted and hungry in that specific way where nothing sounds good. He ate two bowls standing at the counter, then asked if I could write it down for him. Watching someone that tired come alive over a home-cooked meal reminded me why I love feeding people. It wasnt fancy, just steak and rice, but the chimichurri made it feel like care you could taste.
Ingredients
- Flank or sirloin steak: Flank is my go-to because it grills fast and slices beautifully against the grain, but sirloin works if you want something a little more tender.
- Olive oil: Use a decent one for the chimichurri since its basically the star of the sauce, but save the fancy stuff for drizzling at the end.
- Smoked paprika: This adds a subtle smokiness that makes the steak taste like it came off a charcoal grill even if youre using a stovetop pan.
- Long-grain white rice: It stays fluffy and separate, which is exactly what you want under all those juices and vegetables.
- Red bell pepper, zucchini, red onion, cherry tomatoes: Roasting these together creates sweet, caramelized edges that balance the richness of the steak.
- Fresh parsley and oregano: The backbone of chimichurri, and yes, fresh makes all the difference compared to the dried stuff in your cabinet.
- Garlic cloves: Three cloves might sound like a lot, but once they mellow in the oil and vinegar, theyre perfect.
- Red wine vinegar: The acidity cuts through the fat of the steak and wakes up every other flavor in the bowl.
- Crushed red pepper flakes: Just enough heat to make your lips tingle without overwhelming the herbs.
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. Spread them on a baking sheet in a single layer so they roast instead of steam, and let them go for 20 to 25 minutes until the edges start to char.
- 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 to low, and let it simmer for 15 minutes without peeking, then fluff it with a fork after it rests.
- Season the steak:
- Pat the steak completely dry with paper towels, which helps it sear instead of steam. Rub it all over with olive oil, salt, pepper, and smoked paprika, pressing the spices into the meat.
- Grill the steak:
- Heat your grill or grill pan until its smoking hot, then lay the steak down and resist the urge to move it for 4 to 5 minutes per side. Let it rest for 5 minutes before slicing thinly against the grain so every bite stays tender.
- Make the chimichurri:
- Whisk together the parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl. Taste it and adjust the vinegar or salt until it makes your mouth water a little.
- Assemble the bowls:
- Divide the rice among four bowls, pile on the roasted vegetables and sliced steak, then drizzle the chimichurri generously over everything. Serve immediately while the steak is still warm and the sauce is vibrant.
Pin Recipe One night I had friends over and doubled the recipe, setting everything out so people could build their own bowls. Someone added extra chimichurri, another piled on more vegetables, and we all stood around the counter talking and eating until the bowls were empty. It wasnt a formal dinner, just good food and easy conversation, but it felt like exactly the kind of night I want to have more often.
Choosing Your Steak
Flank steak is lean and flavorful, but it can get tough if you overcook it, so aim for medium-rare. Sirloin is a little more forgiving and still tastes great, though it costs a bit more. If youre nervous about grilling steak, start with a meat thermometer and pull it off the heat at 130°F for medium-rare. Once you nail it, youll feel confident every time.
Making Chimichurri Ahead
You can make the chimichurri a few hours ahead and leave it at room temperature, which actually helps the flavors blend. If you make it the night before, store it in the fridge but bring it back to room temperature before serving so the olive oil loosens up. I sometimes make a double batch and keep it in a jar for drizzling over eggs, chicken, or even roasted potatoes throughout the week.
Customizing Your Bowl
This bowl is incredibly flexible depending on whats in your fridge or what youre craving. Swap white rice for brown rice, quinoa, or even cauliflower rice if you want something lighter. Use whatever vegetables are in season, like asparagus in spring or sweet potatoes in fall, and adjust the roasting time as needed.
- Add a fried egg on top for extra richness and a runny yolk that mixes into everything.
- Toss in some black beans or chickpeas if you want more protein and texture.
- Finish with a squeeze of lime and some crumbled feta or cotija cheese for a tangy contrast.
Pin Recipe This bowl has become my answer to What should I make when I actually want to enjoy dinner. Its enough effort to feel rewarding but not so much that it stresses me out, and every single time, it tastes like something worth sitting down for.
Recipe FAQs
- → What cut of steak works best for this bowl?
Flank or sirloin steak both excel here. Flank offers robust beefy flavor and becomes beautifully tender when sliced thinly against the grain. Sirloin provides slightly more tenderness with excellent fat marbling. Both cuts absorb the smoked paprika seasoning beautifully.
- → Can I make the chimichurri sauce ahead of time?
Absolutely. Chimichurri actually benefits from sitting for 1-2 hours, allowing the garlic and herbs to meld with the olive oil and vinegar. Store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor consistency.
- → How do I know when the steak is done to my liking?
Use an instant-read thermometer for precision: 130-135°F yields medium-rare, 140-145°F gives medium. Remember that the steak continues cooking while resting—those 5 minutes of rest are crucial for juicy results. The touch test also works: medium-rare feels like the fleshy part of your palm below the thumb.
- → What vegetables can I substitute for roasting?
Almost any sturdy vegetable works beautifully. Try broccoli florets, cauliflower, asparagus, Brussels sprouts, or even sweet potato cubes. The key is cutting everything into similar-sized pieces so they roast evenly. Root vegetables may need a few extra minutes in the oven.
- → Is this bowl freezer-friendly for meal prep?
The components freeze separately with excellent results. Portion cooked rice and roasted vegetables into freezer bags for up to 3 months. Slice the grilled steak before freezing for easy reheating. Store chimichurri in small containers or ice cube trays. Reheat everything gently and top with fresh sauce.
- → Can I cook the steak on a stovetop instead?
Certainly. Heat a cast-iron skillet over high heat until smoking hot, then add the seasoned steak. The same timing applies—about 4-5 minutes per side for medium-rare. You'll get an excellent crust from the skillet's direct heat contact. Finish with a knob of butter for extra richness.