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Rice bowls with steak and chimichurri sauce on top and roasted red peppers.
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Chimichurri Steak Rice Bowls

Make the best steak and chimichurri rice bowls with tender steak, zesty chimichurri sauce, roasted peppers, and rice in less than 30 minutes!
Prep Time15 minutes
Cook Time21 minutes
Total Time36 minutes
Course: Main Course
Cuisine: American
Keyword: chimichurri steak rice bowls, steak and chimichurri rice bowls
Servings: 6 servings
Calories: 505kcal
Author: Ansley Beutler

Equipment

1 Skillet
1 Small Bowl

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
US Customary - Metric

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
    Seared steak on a plate resting.
  • 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
    Chimichurri sauce in a glass jar with a spoon.
  • Slice the steak. With a shark knife, slice the steak into thin strips.
    Steak cut into strips on a cutting board.
  • 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
    Steak bowls with rice and chimichurri sauce.

Notes

Storing Tips : Store the chimichurri sauce in an airtight container. It will keep 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 in a separate airtight container in the fridge for up to 3 days. If you know you’re going to have extra steak, it’s best to store it unsliced. Then, reheat it in the microwave or on a hot skillet with oil, and slice it into strips to enjoy.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 25g | Protein: 26g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 69mg | Sodium: 678mg | Potassium: 446mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 3mg