Grilled Steak Bowl Chimichurri

This Grilled Steak Bowl is a masterpiece of balance and flavor, bringing together the smoky intensity of perfectly seared steak and the earthy sweetness of oven-roasted vegetables. Nestled on a bed of fluffy white rice and drizzled with a zesty, herb-packed chimichurri sauce, it is a complete meal that feels both gourmet and incredibly comforting. Whether you are refueling after a long day or hosting a casual dinner, this vibrant bowl promises a satisfying explosion of taste in every forkful.

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The beauty of this dish lies in its textures—the crunch of caramelized onions and peppers against the tender, juicy slices of flank or sirloin. It’s a versatile recipe that showcases how simple, fresh ingredients can be transformed into a restaurant-quality meal with just a bit of time on the grill and in the oven.

Ingredients

• Steak: 1 lb (450 g) flank or sirloin steak, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper, ½ tsp smoked paprika
• Rice: 1 cup (200 g) long-grain white rice, 2 cups (480 ml) water, ½ tsp salt
• Roasted Vegetables: 1 red bell pepper (sliced), 1 zucchini (sliced), 1 red onion (wedges), 1 cup (150 g) cherry tomatoes (halved), 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
• Chimichurri Sauce: 1 cup (30 g) fresh parsley (finely chopped), 2 tbsp fresh oregano (finely chopped or 1 tbsp dried), 3 garlic cloves (minced), ½ cup (120 ml) olive oil, 2 tbsp red wine vinegar, ½ tsp crushed red pepper flakes, ½ tsp salt, ¼ tsp black pepper

Instructions

Step 1: Preheat Oven

Preheat the oven to 425°F (220°C).

Step 2: Roast Vegetables

Toss the bell pepper, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Step 3: Prepare Rice

Rinse the rice under cold water. Combine rice, water, and ½ tsp salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Step 4: Season the Steak

While the components cook, pat the steak dry and rub it with 1 tbsp olive oil, salt, black pepper, and smoked paprika.

Step 5: Grill the Steak

Preheat a grill or grill pan over medium-high heat. Grill the steak for 4–5 minutes per side for medium-rare. Let it rest for 5 minutes, then slice thinly against the grain.

Step 6: Whisk the Sauce

In a small bowl, whisk together the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper.

Step 7: Assemble and Serve

Divide the fluffy rice among 4 bowls. Top with the roasted vegetables and sliced steak, then drizzle generously with the chimichurri sauce. Serve immediately.

Zusatztipps für die Zubereitung

For even more depth of flavor, marinate the steak in the olive oil, salt, pepper, and smoked paprika for up to 2 hours before cooking. Also, ensure your grill is properly preheated to medium-high to achieve those signature smoky grill marks.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute the long-grain white rice with brown rice or quinoa for a whole-grain option. Feel free to swap the zucchini or bell peppers for any seasonal vegetables you have on hand, such as asparagus or cauliflower.

Serviervorschläge

Serve these bowls while the steak and rice are still warm. To elevate the dining experience, pair this meal with a robust red wine, such as a Malbec or Cabernet Sauvignon, which complements the charred notes of the grilled meat perfectly.

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With its vibrant colors and rich, smoky aromas, this Grilled Steak Bowl is as much a feast for the eyes as it is for the palate. Enjoy the process of building your bowl and savor the fresh, bold flavors of the chimichurri!

Recipe FAQs

→ What cut of steak works best?

Flank or sirloin steak are ideal choices. Both cuts grill beautifully, absorb seasonings well, and become tender when sliced against the grain. Look for even thickness for consistent cooking.

→ Can I make chimichurri ahead?

Absolutely! Chimichurri actually develops more flavor after sitting. Prepare it up to 2 days in advance and store refrigerated. Bring to room temperature before serving for optimal flavor.

→ How do I know when steak is done?

Use an instant-read thermometer: 130-135°F for medium-rare, 140-145°F for medium. Remember that steak continues cooking while resting, so pull it off the heat 5 degrees before your target temperature.

→ What other vegetables can I roast?

Feel free to use whatever is in season. Broccoli, cauliflower, sweet potatoes, asparagus, or eggplant all roast beautifully. Just adjust cooking times accordingly—harder vegetables need more time.

→ Is this suitable for meal prep?

Yes! Store components separately in airtight containers for up to 4 days. Keep the chimichurri in a separate jar. Reheat the steak and vegetables gently, then assemble fresh bowls.

→ Can I use brown rice instead?

Certainly! Brown rice adds nutty flavor and extra fiber. Just extend the cooking time to about 40-45 minutes, and adjust the water ratio to 2.5 cups per cup of rice.