Save Experience a burst of fresh flavors with this Grilled Steak Bowl, a vibrant dish that perfectly balances savory protein, tender grains, and oven-roasted goodness. Whether you are hosting a weekend dinner or looking for a high-quality meal-prep option, this bowl brings restaurant-style quality to your dining table with its colorful presentation and zesty chimichurri drizzle.
Save The secret to this dish lies in the contrast of temperatures and textures—the warm, fluffy rice paired with the charred, caramelized vegetables and the bright, cold sauce creates a truly gourmet experience in every bite.
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 (cut into 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), 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
For even more depth of flavor, marinate the steak in the olive oil, salt, and spices for up to 2 hours before grilling. Ensure you pat the steak dry before rubbing with oil to achieve a superior sear on the grill.
Varianten und Anpassungen
This recipe is highly versatile; you can substitute brown rice or quinoa for white rice if preferred. Feel free to use your favorite seasonal vegetables for roasting to keep the dish fresh year-round.
Serviervorschläge
To complete the meal, pair this Grilled Steak Bowl with a robust red wine such as a Malbec or Cabernet Sauvignon, which complements the smoky notes of the grilled meat and the acidity of the chimichurri.
Save This Grilled Steak Bowl is a testament to how simple ingredients can create a magnificent feast. Enjoy the harmony of smoky, roasted, and herbaceous flavors in one beautiful bowl.
Recipe Questions & Answers
- → What cut of steak works best for this bowl?
Flank steak is ideal for its rich flavor and tenderness when sliced against the grain. Sirloin makes an excellent alternative if you prefer a leaner cut with similar results.
- → Can I prepare the chimichurri sauce in advance?
Absolutely. The chimichurri actually develops deeper flavor when made ahead. Store it in an airtight container in the refrigerator for up to 3 days before serving.
- → What vegetables can I substitute?
Feel free to use whatever seasonal vegetables you enjoy. Broccoli, asparagus, eggplant, or sweet potatoes all roast beautifully alongside the bell peppers and zucchini.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium. Let the steak rest for 5 minutes after grilling to allow juices to redistribute.
- → Can I use brown rice instead of white?
Yes, brown rice or quinoa work wonderfully as substitutes. Just adjust the cooking time accordingly—brown rice typically needs about 40-45 minutes to become tender.
- → Is this meal suitable for meal prep?
This bowl meal preps exceptionally well. Store the rice, vegetables, and steak separately in airtight containers and assemble when ready to eat, adding fresh chimichurri just before serving.