Save to Pinterest The Grilled Steak Bowl is a masterpiece of balance and flavor, combining tender, smoky meat with a refreshing splash of homemade chimichurri. This dish transforms simple ingredients like rice and roasted vegetables into a vibrant, restaurant-quality meal that is perfect for anyone looking for a wholesome, gluten-free option. Whether you are hosting a dinner or preparing a nutritious weeknight feast, the combination of charred vegetables and perfectly grilled steak is sure to satisfy.
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What makes this bowl truly stand out is the contrast in textures. The soft, fluffy rice acts as the perfect canvas for the slightly caramelized zucchini and peppers, while the smoked paprika rub on the steak provides a deep, earthy warmth. It is a colorful assembly that tastes as fresh as it looks.
Ingredients
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- 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
- 1. Oven Prep
- Preheat the oven to 425°F (220°C).
- 2. Roast Vegetables
- 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.
- 3. Cook Rice
- 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.
- 4. Season Steak
- While vegetables and rice cook, pat steak dry and rub with 1 tbsp olive oil, salt, black pepper, and smoked paprika.
- 5. Grill Steak
- 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.
- 6. Prepare Sauce
- For chimichurri, whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl.
- 7. Assemble
- 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 extract the most flavor from your protein, consider marinating the steak in the oil and spice rub for up to 2 hours before cooking. Additionally, always let the steak rest for at least 5 minutes after grilling to ensure the juices redistribute, resulting in a much more tender slice.
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Varianten und Anpassungen
If you prefer a different base, you can easily substitute the long-grain white rice with brown rice or quinoa for extra fiber. You can also swap the zucchini and peppers for other seasonal favorites like roasted asparagus, sweet potatoes, or broccoli.
Serviervorschläge
This bold and savory dish pairs beautifully with a robust red wine. To complement the smoky char and the acidity of the chimichurri, try serving it with a glass of Malbec or a Cabernet Sauvignon.
Save to Pinterest With its combination of fresh herbs, perfectly roasted produce, and succulent steak, this Grilled Steak Bowl is a satisfying meal that brings international flair to your dinner table. Enjoy the harmony of flavors in every bite!
Recipe FAQs
- → What cut of steak works best?
Flank or sirloin steak are ideal choices. Both cuts grill beautifully and slice nicely against the grain. Look for steaks with good marbling for the most tender results.
- → Can I make chimichurri ahead of time?
Absolutely. Chimichurri actually develops more flavor after sitting for a few hours or overnight. Store in an airtight container in the refrigerator and bring to room temperature before serving.
- → How do I know when the steak is done?
Use a meat thermometer for accuracy—130-135°F for medium-rare. If you prefer visual cues, the steak should feel like the fleshy part of your palm below your thumb when gently pressed.
- → Can I use different vegetables?
Yes, this bowl is very versatile. Try broccoli, cauliflower, sweet potatoes, or asparagus. Just adjust roasting time accordingly—denser vegetables may need a few extra minutes.
- → Is this meal prep friendly?
Definitely. Cook all components and store separately in airtight containers. Reheat the steak and vegetables gently, then assemble fresh bowls. The chimichurri keeps for up to a week.
