Chimichurri Steak Rice Bowls
These steak and chimichurri rice bowls are one of my favorite easy meals, right alongside my teriyaki salmon bowls. Packed with savory, herbaceous flavor, they’re quick to prepare and make for excellent meal prep, which is a lifesaver on busy weeks. Cooked in a skillet, the steak turns out flavorful and juicy every time, and the chimichurri sauce adds a touch of elegance that takes the bowls over the top. Even better, they’re ready to eat in under 30 minutes!
Restaurant-Worthy Chimichurri Steak Rice Bowls
If you don’t often cook with steak, it may seem a little intimidating. However, it’s one of my go-to protein sources when I need a quick, family-friendly meal! I use it almost weekly in recipes like my gorgonzola steak salad and healthy beef and broccoli recipe.
Lately, these steak and chimichurri rice bowls have been a fave with my whole family. Even my girls love them! Quick to make, they’re packed with flavor and store well for several days. Plus, I love that they provide a complete meal, meaning I don’t even need to prepare any sides! Try them for yourself, and you’ll feel like you treated yourself to takeout.
Jump to:
- Restaurant-Worthy Chimichurri Steak Rice Bowls
- Chimichurri Steak and Rice Bowls Ingredients and Notes
- How to Make Steak and Chimichurri Rice Bowls
- Expert Tips and Variations
- Serving Suggestions
- Make Ahead and Storage Options
- For more easy recipes, check out my:
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
Chimichurri Steak and Rice Bowls Ingredients and Notes
- Steak - Flank or skirt steak is best.
- Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil also works. Use it to cook the steak and create a smooth, rich chimichurri sauce.
- Parsley - This creates the bright, peppery flavor we want in chimichurri sauce.
- Red wine vinegar - Adds a subtle tang to the chimichurri sauce. Do not use apple cider vinegar or white wine vinegar instead. Red wine vinegar is the only option that will yield the flavor we’re looking to achieve.
- Aromatics - Garlic cloves and chili pepper add a pungent, sweet flavor with the perfect amount of spice.
- Seasonings - Salt seasons and tenderizes the steak. Then, you’ll need oregano, salt, and black pepper for the chimichurri sauce.
- Brown Rice - This is the base of the bowls. I used brown rice but white rice or quinoa are great substitutes.
- Roasted red bell peppers - I like Mezzetta's Roasted Red Bell Peppers, but any store-bought option will work. Or, you can make your own if preferred.
How to Make Steak and Chimichurri Rice Bowls
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Season the steak. Blot the steak dry with a paper towel, and sprinkle salt on all sides. Then, set the steak aside to rest at room temperature for 5-15 minutes.
Step 2: Cook. Heat olive oil in a skillet over medium-high heat. Once the oil starts to shimmer, add the steak to the pan. Cook for 2-3 minutes on each side or until the internal temperature reaches 130–135°F for medium rare and 140–145°F for medium. Transfer the steak to a plate, and allow it to rest for at least 5 minutes.
Step 3: Prepare the chimichurri sauce and rice. In the meantime, prepare the chimichurri sauce, and cook the brown rice.
Step 4: Slice the steak. Use a sharp knife to slice the steak into thin strips, cutting against the grain.
Step 5: Assemble the bowls. Portion the cooked rice into bowls, and place the steak on top. Add a spoonful of roasted red bell peppers, and drizzle a few spoonfuls of chimichurri sauce over the steak. Enjoy warm!
Expert Tips and Variations
- Pat your steak well with a paper towel to remove any excess moisture. This will allow it to soak up the salt and cook evenly.
- Try to let the flank steak sit at room temperature for at least 5 minutes before preparing the recipe. Beef cooks more evenly when it’s not chilled, and it will soak up more of the flavors.
- A meat thermometer is key to ensuring your steak is cooked to your liking. Insert it into the middle of the steak after it has cooked on both sides to see how much more time it needs.
- Add more veggies such as mushrooms, broccoli, onions, asparagus, or zucchini.
- Swap the steak with chicken or shrimp, and adjust the cooking time as needed.
- Replace the brown rice with white rice, quinoa, orzo, or your favorite pasta.
Serving Suggestions
One of my favorite things about these chimichurri steak and rice bowls is that they’re a complete, filling meal on their own. However, if you’re feeding a crowd or want to add extra sides, try pairing them with appetizers and sides like crusty bread, amond flour cornbread, crispy roasted Brussels sprouts, and fried goat cheese bites.
Then, finish with a dessert such as a skillet chocolate cake, sea salt almond clusters, or mini brownie bites!
Make Ahead and Storage Options
For the best results, I recommend storing the components of the bowl in separate airtight containers. The chimichurri sauce will stay fresh for up to 5 days in the fridge. Depending on the temperature of your fridge, the sauce may become thicker. To thin it out, add a splash of water or oil and give it a big stir.
Store the steak separately for up to 3 days. If you know you’re going to have extra steak, it’s best to store it unsliced!
To reheat, warm the steak in the microwave or on a hot skillet with oil, and slice it into strips. Warm the peppers and rice in the microwave, assemble the bowls, and drizzle the chimichurri on top.
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Recipe
Chimichurri Steak Rice Bowls
Equipment
- 1 Skillet
Ingredients
For the steak
- 1 ½ lbs steak - flank or skirt steak is best
- ½ teaspoon sea salt
- 2 tablespoon olive oil
Chimichurri sauce
- ½ cup parsley - finely chopped
- ⅓ cup olive oil
- 1 tablespoon red wine vinegar
- 4 cloves garlic - minced
- 1 red chili pepper - finely diced
- 1 teaspoon oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
To assemble
- 3 cups brown rice
- 1 cup roasted red bell peppers
- ½ cup chimichurri sauce - recipe above
Instructions
- Season the steak. Blot the steak dry with a paper towel and sprinkle with salt on all sides. Set the steak aside at room temperature for 5 - 15 minutes.1 ½ lbs steak, ½ teaspoon sea salt
- Cook the steak. Heat a skillet over medium high heat with the olive oil. Once the oil starts to shimmer add the steak to the pan. Allow the steak to cook for 2 - 3 minutes per side, depending on thickness of steak, until the internal temperature reaches 130–135°F for medium rare and 140–145°F for medium. Once cooked to your liking, transfer the steak to a plate and allow it to rest for at least 5 minutes.2 tablespoon olive oil
- Prepare chimichurri sauce and rice. In the meantime, prepare the chimichurri sauce if you haven’t already and cook the brown rice.½ cup parsley, ⅓ cup olive oil, 1 tablespoon red wine vinegar, 4 cloves garlic, 1 red chili pepper, 1 teaspoon oregano, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 3 cups brown rice
- Slice the steak. With a shark knife, slice the steak into thin strips.
- Assemble the bowls. Portion the rice into individual bowls and top with slices of steak and a spoonful of roasted red bell peppers. Drizzle a few spoonfuls of the chimichurri sauce over the steak and enjoy!½ cup chimichurri sauce, 1 cup roasted red bell peppers
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