This Chimichurri Steak and Rice Bowl brings together all kinds of amazing ingredients for a flavorful dinner you’ll love.
If you love delicious steak and a great sauce, you’re in the right place. This rice bowl recipe has flank steak, a variety of vegetables, and a quick and easy chimichurri sauce to tie it all together. I’m giving you instructions for every step of the way, but feel free to use leftover rice or leftover meat to get it started.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Are Rice Bowls?
Rice bowls are a complete meal that combine a protein, veggies, and sauce all served over rice. Sounds amazing, right?
You may be most familiar with the burrito bowl versions, but you can make them with all sorts of flavor profiles. They’re amazing to make from scratch, but it’s also a great way to make leftovers more exciting. Use what you have and then add the missing elements with fresh ingredients that complement them!
Ingredients
For this amazing dinner recipe, we’re putting together flank steak, sautéed vegetables, and fresh chimichurri sauce over rice. Skirt steak is a great alternative to the flank steak, and I have all the tips and instructions for cooking a great skirt steak over here.
For the veggies, I like using bell pepper, zucchini, red onion, and cherry tomatoes for the veggies, but you can switch them up if you prefer. Just remember to cut them all to similar sizes so that they cook evenly together.
How To Make A Steak And Rice Bowl
In the recipe card below, I’ve given you all the detailed instructions for making all of the components of this delicious rice bowl. But I recognize that you may be looking to make this with leftover rice or steak from the day before, which is great. I’m simplifying the steps here, but you can just warm up any already prepared ingredients and adjust to your needs.
- Start cooking rice.
- Cook flank steak in skillet, then set aside to rest.
- Sauté vegetables in same skillet.
- While veggies cook, mix up the chimichurri sauce.
- Slice steak.
- Assemble rice bowls.
More Great Steak Recipes
Here are some more delicious dinner recipes with steak as the star:
- Chimichurri Skirt Steak
- Southwestern Steak Salad
- Sheet Pan Steak Dinner
- Grilled Fajita Dinner
- The Best Carne Asada
- Carne Asada Tacos
- Deliciously Easy Broiled Steaks
- Dry-Brined Steaks
- Perfect Cube Steak
Podcast Episode About Making Chimichurri Steak and Rice Bowls
Listen to me explain briefly about how make these rice bowls, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Chimichurri Steak and Rice Bowl Recipe
- Prep Time: 10 minutes
- Rest Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
This Chimichurri Steak and Rice Bowl brings together all kinds of amazing ingredients for a flavorful dinner you’ll love.
Ingredients
- 1 (1 and 1/2 to 2 lb.) flank steak
- 2 tsp. salt, divided
- 2 cups chicken stock or water
- 1 cup uncooked long-grain white rice*
- 3 Tbsp. olive oil, divided
- 1 pint cherry tomatoes, cut in half
- 2 red bell peppers, cut into 3/4-inch pieces
- 2 medium zucchini, cut into 3/4-inch pieces
- 1 large red onion, cut into 3/4-inch pieces
- 1/2 cup firmly packed fresh parsley leaves
- 1 Tbsp. fresh oregano leaves (optional)
- 2 garlic cloves, peeled
- 6 Tbsp. extra virgin olive oil
- 3 Tbsp. red wine vinegar
- Pinch of crushed red pepper flakes (optional)
Instructions
- Sprinkle ½ teaspoon of the salt evenly over both sides of the flank steak.
- In a medium saucepan, combine chicken stock, rice, and another ½ teaspoon of the salt. Bring to a boil over high heat. Reduce heat to a low simmer and cover pot. Leave covered and gently simmering until liquid is absorbed and there are tunnels down into the rice, 17-20 minutes. Remove from heat but leave lid on to keep it warm.
- Meanwhile, in a large skillet heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Add flank steak, cook 6 minutes on each side for medium. Transfer steak to a clean cutting board and let rest.
- To the same skillet, add remaining two tablespoons of the olive oil and heat over medium until shimmering. Add tomatoes, bell peppers, zucchini, red onion, and ½ teaspoon of the salt. Toss ingredients in pan to coat in salt and oil. Cook, stirring occasionally, allowing vegetables to start to char in the pan, about 8 to 10 minutes.
- Meanwhile, to a blender or food processor add parsley, oregano (if using), garlic, olive oil, vinegar, the final ½ teaspoon of salt, and red pepper flakes (if using).
- Cover blender/processor and pulse 4 to 5 times or until desired consistency.
- Slice steak thinly against the grain.
- To build the steak bowls, divide rice evenly between four bowls (about ½ cup each). Place five to six pieces of sliced steak on top of rice, along with about ½ cup of the vegetables per bowl. Drizzle chimichurri sauce over steak. Serve with additional chimichurri sauce on the side.
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Notes
*Or use about 2 and ¼ cups cooked rice and skip Step #2. Instead, put cooked rice in a microwave-safe container. Add a drizzle of water or stock. Cover loosely and microwave 40 seconds at a time stirring at each interval, until heated through.
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