Grilled Steak Bowl

Tender grilled steak served over fluffy rice, accompanied by roasted vegetables and drizzled with vibrant chimichurri sauce—this Grilled Steak Bowl is a satisfying and colorful meal in a bowl that brings international flair to your dinner table. With its perfect balance of protein, fresh herbs, and caramelized vegetables, it's a dish that looks as good as it tastes.

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This recipe is designed to be both efficient and flavorful. While the vegetables roast to sweet perfection in the oven, you can prepare the rice and grill the steak, ensuring all components come together for a fresh and hot assembly. The addition of smoked paprika on the steak provides a subtle depth that complements the bright notes of the parsley and oregano in the sauce.

Ingredients

• 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

• 1 cup (200 g) long-grain white rice
• 2 cups (480 ml) water
• ½ tsp salt

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup (150 g) cherry tomatoes, halved
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

• 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 the oven to 425°F (220°C).

Step 2

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

Step 3

Meanwhile, rinse 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 or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 4

While vegetables and rice cook, pat steak dry and rub with 1 tbsp olive oil, salt, black pepper, and smoked paprika.

Step 5

Preheat a 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.

Step 6

For chimichurri, whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl.

Step 7

To assemble, divide rice among 4 bowls. Top with roasted vegetables and sliced steak. Drizzle chimichurri sauce over the top. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the steak is extra tender, always slice against the grain. If you have time, let the steak sit with its seasoning for a while before grilling to enhance the flavor. For the best rice texture, don't skip the rinsing step, as it removes excess starch that can make rice sticky.

Varianten und Anpassungen

Substitute brown rice or quinoa for white rice if you prefer a different grain. You can also swap the suggested vegetables for your favorite seasonal choices, such as roasted asparagus or sweet potatoes. For those who like extra heat, feel free to increase the amount of crushed red pepper flakes in the chimichurri sauce.

Serviervorschläge

These bowls are best served immediately while the steak and rice are warm. For a complete dining experience, this meal pairs beautifully with a robust red wine like Malbec or Cabernet Sauvignon, which stands up well to the richness of the steak and the acidity of the chimichurri.

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With every bite of this Grilled Steak Bowl, you get a harmonious mix of savory beef, hearty grains, and fresh herbs. It's a versatile recipe that brings gourmet quality to a simple bowl format, making it a reliable favorite for any day of the week.

Recipe FAQs

→ What cut of steak works best for this bowl?

Flank steak is ideal for its rich flavor and quick cooking time, though sirloin makes an excellent alternative. Both cuts become tender when sliced thinly against the grain after resting.

→ Can I prepare components ahead of time?

Absolutely. Roast vegetables up to two days in advance and store them refrigerated. The chimichurri sauce actually develops deeper flavor after sitting for a day or two in the refrigerator.

→ How do I know when the steak is done?

Use a meat thermometer for precision—130°F yields medium-rare, 140°F for medium. Alternatively, press the steak with your finger; it should feel like the flesh at the base of your thumb for medium-rare doneness.

→ What other grains can I use?

Brown rice, quinoa, farro, or cauliflower rice all work beautifully. Adjust cooking times accordingly—brown rice needs about 45 minutes, while quinoa cooks in just 15.

→ Can I make chimichurri without fresh herbs?

While fresh parsley and oregano provide the best flavor, you can substitute dried oregano and use a combination of fresh cilantro or basil. The sauce will still deliver that essential tangy, garlicky punch.

→ Is this bowl freezer-friendly?

The components freeze well separately. Portion cooked rice, steak, and vegetables into freezer bags for up to three months. Thaw overnight and assemble fresh, adding chimichurri just before serving.