Steak Rice Bowls with Chimichurri Sauce Recipe
If you’re looking for a dinner that’s fresh, vibrant, and guaranteed to spark joy at the table, look no further than Steak Rice Bowls with Chimichurri Sauce. Picture tender, juicy steak nestled over fluffy rice, topped with bright veggies, creamy avocado, tangy feta, and all drizzled with a punchy homemade chimichurri that’s bursting with herbs and garlic. This dish is a celebration of flavors and textures, perfect for weeknights or impressing friends, and it’s as fun to make as it is to eat.
Ingredients You’ll Need
These Steak Rice Bowls with Chimichurri Sauce rely on a handful of fresh, colorful ingredients that truly shine when brought together. Each one plays a role in building the final bowl’s flavor, texture, and eye-catching appeal, so don’t skip the finishing touches!
- Flank or Skirt Steak: These cuts are ideal for quick cooking and deliver big, beefy flavor; slice thinly for maximum tenderness.
- Olive Oil: Adds richness to both the steak and chimichurri, helping everything meld together beautifully.
- Kosher Salt & Black Pepper: The classic duo that brings out the natural flavors of the steak and ties the whole bowl together.
- Cooked White or Brown Rice: The hearty base for your bowl; brown rice adds extra fiber, while white rice is classic and fluffy.
- Cherry Tomatoes: Their juicy sweetness brightens every bite and adds a pop of color.
- Avocado: Creamy, cooling, and lush—avocado balances the tangy chimichurri and savory steak.
- Red Onion: Thinly sliced for a crisp, slightly spicy crunch that wakes up the whole bowl.
- Crumbled Feta Cheese (optional): Lends a salty, tangy bite that pairs perfectly with the bright herbs and steak.
- Fresh Cilantro: Adds a fresh herbal finish and beautiful color as a garnish.
- For the Chimichurri Sauce:
- Fresh Parsley: The bright, grassy backbone of traditional chimichurri.
- Fresh Cilantro (optional): Adds an extra layer of flavor and freshness—use it if you love it!
- Garlic Cloves: Bring bold, aromatic flavor to the sauce.
- Red Pepper Flakes: Just enough heat to tingle the taste buds without overwhelming.
- Red Wine Vinegar: Gives the sauce its signature tang and cuts through the richness of the steak.
- Olive Oil: Blends everything together into a luscious, pourable sauce.
- Salt & Black Pepper: Essential for taste balance in the sauce.
How to Make Steak Rice Bowls with Chimichurri Sauce
Step 1: Cook the Rice
Start by preparing your base. Cook the white or brown rice according to package instructions. You want the grains to be tender and fluffy, providing the perfect canvas for all those vibrant toppings. Once it’s ready, keep it warm while you prep the rest.
Step 2: Make the Chimichurri Sauce
Grab your blender or food processor and combine the parsley, cilantro (if using), garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Pulse until everything is finely chopped but still a little chunky—chimichurri is all about that rustic texture. Taste and adjust seasoning as needed, then set aside to let the flavors mingle.
Step 3: Season and Cook the Steak
Pat your steak dry and rub it all over with olive oil, salt, and pepper. Heat a grill or skillet over medium-high heat until it’s nice and hot, then sear the steak for 3 to 4 minutes per side for medium-rare, or a bit longer if you like it more well-done. When it’s done, let the steak rest for at least 5 minutes—this keeps all those flavorful juices inside.
Step 4: Slice the Steak
Once your steak has rested, slice it thinly against the grain. This simple trick makes even a tougher cut melt-in-your-mouth tender and ensures every bite in your bowl is perfect.
Step 5: Assemble the Steak Rice Bowls with Chimichurri Sauce
Now for the fun part! Divide your warm rice among serving bowls. Top each with slices of steak, a handful of cherry tomatoes, creamy avocado, crisp red onion, and a sprinkle of feta if you’re using it. Drizzle everything generously with that vibrant chimichurri sauce, and finish with a flourish of fresh cilantro. Dig in while it’s fresh and warm!
How to Serve Steak Rice Bowls with Chimichurri Sauce
Garnishes
A sprinkle of extra cilantro and a little more crumbled feta can make your Steak Rice Bowls with Chimichurri Sauce look and taste even more special. For a zesty twist, add a wedge of lime or a scattering of toasted pumpkin seeds for crunch.
Side Dishes
This dish is wonderfully satisfying on its own, but it pairs beautifully with grilled or roasted vegetables, a fresh green salad, or even some warm tortillas on the side. If you want to go all out, try serving it with black beans or a simple corn salad to round out the meal.
Creative Ways to Present
For a fun, interactive dinner, set out all the toppings and let everyone build their own bowl just the way they like. Or, serve the steak sliced on a platter with the rice and veggies in separate bowls for a family-style feast. Individual mason jars also make adorable portable lunches!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the steak, rice, veggies, and chimichurri sauce in separate airtight containers in the fridge. This keeps everything fresh and prevents the rice from getting soggy or the avocado from browning too quickly.
Freezing
While the fresh veggies are best enjoyed right away, you can freeze cooked steak and rice for up to two months. Chimichurri sauce can also be frozen in small portions; just thaw and stir before using. Avoid freezing avocado and tomatoes as their texture changes after thawing.
Reheating
To reheat, warm the steak and rice gently in the microwave or on the stovetop until heated through. Add fresh toppings and drizzle with chimichurri sauce just before serving for that made-today flavor.
FAQs
Can I use a different cut of steak?
Absolutely! While flank and skirt steak are traditional for Steak Rice Bowls with Chimichurri Sauce, sirloin or ribeye are also delicious options. Just be sure to slice thinly against the grain for the best texture.
Is there a vegetarian version of this recipe?
Yes! Swap the steak for grilled portobello mushrooms or roasted cauliflower. The chimichurri sauce is just as delicious over veggies, and you can add black beans for extra protein.
Can I make the chimichurri sauce ahead of time?
Definitely. The flavors actually improve after a day in the fridge. Just store it in an airtight container, and give it a good stir before drizzling it over your Steak Rice Bowls with Chimichurri Sauce.
What’s the best way to slice the steak?
Let the steak rest after cooking, then use a sharp knife to slice it thinly against the grain. This helps make every bite super tender and easy to eat in your rice bowl.
Can I make this recipe gluten-free?
Yes, Steak Rice Bowls with Chimichurri Sauce are naturally gluten-free as long as your rice, vinegar, and feta (if using) are certified gluten-free. Always double-check labels if you’re cooking for someone with sensitivities.
Final Thoughts
There’s something truly special about gathering around the table for a meal as colorful and flavorful as Steak Rice Bowls with Chimichurri Sauce. Whether you’re cooking for a crowd or just looking to treat yourself, this recipe is always a hit. Give it a try, and don’t be surprised if it becomes a new favorite in your dinner rotation!
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Steak Rice Bowls with Chimichurri Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Steak Rice Bowl featuring tender grilled flank steak topped with a zesty and fresh Argentinian-inspired chimichurri sauce. This easy-to-make dish balances protein-rich steak with wholesome rice, fresh vegetables, and optional creamy feta cheese for a wholesome, gluten-free meal perfect for weeknight dinners.
Ingredients
For the Steak and Bowl
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro for garnish
For the Chimichurri Sauce
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro (optional)
- 3 garlic cloves
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rice: Prepare the rice according to package instructions until tender and fluffy. Set it aside to keep warm while you prepare the steak and sauce.
- Make the chimichurri sauce: In a blender or food processor, combine fresh parsley, optional cilantro, garlic cloves, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Pulse until ingredients are finely chopped but the sauce still retains a bit of texture. Transfer to a bowl and set aside.
- Prepare the steak: Pat the flank steak dry with paper towels. Rub both sides evenly with olive oil, kosher salt, and black pepper to season.
- Cook the steak: Heat a grill or skillet over medium-high heat. Place the steak on the hot surface and cook for 3 to 4 minutes per side for medium-rare, adjusting for your preferred doneness.
- Rest and slice the steak: Remove steak from heat and let it rest on a cutting board for 5 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain to ensure tenderness.
- Assemble the bowls: Divide cooked rice evenly among four serving bowls. Top each with sliced steak, halved cherry tomatoes, sliced avocado, thinly sliced red onion, and crumbled feta cheese if using.
- Finish and garnish: Drizzle a generous amount of chimichurri sauce over each bowl. Garnish with fresh cilantro leaves for a bright, herbal touch. Serve immediately while warm.
Notes
- Flank or skirt steak works best for this recipe, but sirloin or ribeye can be substituted if preferred.
- Chimichurri sauce can be prepared up to 3 days in advance and stored in the refrigerator to deepen the flavors.
- For added nutrition, consider including roasted vegetables or black beans in the bowls.
- If you prefer a milder sauce, reduce or omit the red pepper flakes from the chimichurri.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
