If you’re craving a meal that’s as vibrant and satisfying as it is quick to pull together, you’ll fall head over heels for this Steak Rice Bowls with Chimichurri Sauce Recipe. Each bite is a lively blend of juicy steak, aromatic herbs, creamy avocado, and tangy chimichurri, all nestled on perfectly fluffy rice. It’s a dinner that wows both your tastebuds and your dinner guests, whether you’re serving it up on a busy weeknight or for casual company. This dish brings South American flair to your table with minimal effort, and every ingredient in this bowl is chosen to make your bowl irresistibly delicious.
Ingredients You’ll Need
The beauty of this Steak Rice Bowls with Chimichurri Sauce Recipe lies in its fuss-free ingredients. Each one delivers a punch of flavor, texture, or color, making the finished bowl feel special and fresh. Here’s what to gather for the most mouthwatering results:
- Flank or Skirt Steak (1 lb): Choose this cut for its bold flavor and tenderness when sliced thin against the grain.
- Olive Oil (2 tablespoons): Essential for searing the steak and unlocking that golden, savory crust.
- Garlic Powder (1 teaspoon): Adds warmth and depth to your steak rub—don’t skip it!
- Smoked Paprika (1 teaspoon): Brings subtle smokiness, elevating your steak’s flavor profile.
- Salt (1/2 teaspoon): Balances all the flavors and ensures every ingredient pops.
- Black Pepper (1/2 teaspoon): Gives a gentle, zesty kick to the dish.
- Cooked White or Brown Rice (2 cups): The perfect canvas for soaking up all those juices and sauces—pick your favorite variety.
- Cherry Tomatoes (1 cup, halved): Bring sweet, juicy contrast and a burst of vibrant color.
- Avocado (1, sliced): Adds creamy richness that ties the bowl together beautifully.
- Red Onion (1/4 cup, thinly sliced): Offers a tangy crunch that balances richness.
- Lime Wedges: A squeeze of fresh lime wakes up every flavor in the bowl.
- Fresh Parsley (1 cup, packed): The main herb in our chimichurri—don’t hold back!
- Fresh Oregano (2 tablespoons, or 2 teaspoons dried): Adds earthy, peppery notes to the zesty sauce.
- Garlic Cloves (3): Chimichurri simply isn’t the same without a garlicky punch.
- Red Wine Vinegar (1/4 cup): Brings brightness and a subtle tang to the sauce.
- Red Pepper Flakes (1/2 teaspoon): Lend a subtle, lingering heat.
- Salt (1/2 teaspoon) for Chimichurri: Balances and intensifies the herb flavors.
- Black Pepper (1/4 teaspoon) for Chimichurri: Rounds out the tangy, herby flavors.
- Olive Oil (1/2 cup) for Chimichurri: Binds the herbs together, making your sauce luscious and rich.
How to Make Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Steak Seasoning
Start by whisking together the garlic powder, smoked paprika, salt, and black pepper in a small bowl. This simple rub infuses the steak with deep, savory notes and just the right touch of smoky warmth. Don’t be tempted to skip this step—it turns an ordinary steak into a standout element of your Steak Rice Bowls with Chimichurri Sauce Recipe.
Step 2: Season and Sear the Steak
Pat your flank or skirt steak dry and coat it generously with the rub, pressing it all over both sides. Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, lay the steak down and cook for 3 to 4 minutes per side for a perfect medium-rare, or add a minute or two for a steak that’s more well done. Let your steak rest on a cutting board for 5 to 10 minutes; this keeps every slice juicy and tender.
Step 3: Make the Chimichurri Sauce
While your steak is resting, it’s time for the zesty star of the Steak Rice Bowls with Chimichurri Sauce Recipe. In a food processor, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until everything is finely chopped but still a bit rustic. Then, with the processor running, slowly drizzle in the olive oil until the mixture comes together, thick and vibrant. Your kitchen will smell absolutely irresistible!
Step 4: Prepare Bowl Ingredients
Slice your cherry tomatoes in half, cut your avocado, and shave some red onion thinly. Have your cooked rice ready, whether you opted for white, brown, or tossed in a low-carb swap like cauliflower rice. These add-ins make each bowl colorful and totally crave-worthy.
Step 5: Slice the Steak
After its rest, slice the steak thinly against the grain. This detail is key—it ensures every piece is tender and easy to eat. Arrange those gorgeous slices so you get a bit of steak in every bite.
Step 6: Assemble and Finish
To finish your Steak Rice Bowls with Chimichurri Sauce Recipe, spoon rice into each bowl, then layer on steak, cherry tomatoes, avocado, and red onion. Generously drizzle chimichurri sauce on top, and serve with lime wedges for a zesty hit that brightens each spoonful. Time to dig in!
How to Serve Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
A simple flourish of extra parsley, a few extra flakes of red pepper, or even an extra squeeze of lime can make your bowls pop both visually and flavor-wise. For ultimate freshness, add another drizzle of chimichurri right before serving—it never hurts to go heavy with this magical sauce!
Side Dishes
This bowl is a complete meal on its own, but if you want to round things out, a crisp green salad or some grilled veggies are perfect complements. Warm tortillas or plantain chips on the side are always a hit for scooping and savoring every last drop of chimichurri.
Creative Ways to Present
Serve the Steak Rice Bowls with Chimichurri Sauce Recipe family-style: lay out all the components in bowls, and let everyone build their own creation. It’s interactive, fun, and lets everyone tailor their bowl to their craving—more steak, extra avocado, you name it! This is also a fantastic make-your-own lunch bar for gatherings.
Make Ahead and Storage
Storing Leftovers
Pack your cooled components into separate containers—the steak, rice, veggies, and chimichurri. This keeps everything fresh and prevents the rice from getting soggy. The chimichurri will keep its vibrant color and punchy flavor for up to a week, making it a great condiment for all sorts of quick meals, too!
Freezing
The steak and rice can easily be frozen for up to two months; just let them cool to room temperature first. Store in airtight freezer bags or containers. The veggies and chimichurri are best enjoyed fresh, but you can freeze chimichurri in ice cube trays for quick flavor boosts later on.
Reheating
To reheat, gently warm the steak and rice in a skillet over low heat or microwave until just heated through. Avoid overheating the steak, as it may dry out. Add your fresh toppings after reheating and always finish with a swirl of fresh chimichurri for that just-made flavor.
FAQs
Can I use another cut of steak for the Steak Rice Bowls with Chimichurri Sauce Recipe?
Absolutely! While flank or skirt steak is traditional for its tenderness and bold flavor, sirloin or ribeye also works beautifully. Just slice thinly and adjust cooking time as needed—you still want those juicy, tender pieces.
Is there a substitute for red wine vinegar in the chimichurri?
You can swap in apple cider vinegar or even lemon juice if you’re out of red wine vinegar. Both will lend brightness, though the subtle tang of red wine vinegar is my personal favorite for authentic flavor.
Can I make the Steak Rice Bowls with Chimichurri Sauce Recipe ahead for meal prep?
Definitely—these bowls are fantastic for meal prep. Just keep the steak, rice, veggies, and chimichurri in separate containers and assemble right before eating for maximum freshness and vibrant textures.
How spicy is the chimichurri sauce?
The spice level is mild but lively, thanks to red pepper flakes. If you like it spicier, add a bit more; scale it back or skip the flakes for a purely herb-forward sauce. It’s super versatile to personal taste.
What’s the best way to cut steak for this recipe?
Always slice against the grain. This breaks up the muscle fibers, ensuring every bite of steak is fork-tender and wonderfully satisfying in your Steak Rice Bowls with Chimichurri Sauce Recipe.
Final Thoughts
If you’re looking for a dish that’s fresh, bold, and totally doable any night of the week, give this Steak Rice Bowls with Chimichurri Sauce Recipe a spot on your dinner menu. You’ll love how every forkful brings together juicy steak, zesty herbs, and a rainbow of fresh additions. Give it a try soon and get ready to wow your senses—and your family!
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Steak Rice Bowls with Chimichurri Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Steak Rice Bowls with Chimichurri Sauce are a delicious and satisfying meal featuring perfectly cooked steak with flavorful chimichurri sauce served over rice and topped with fresh veggies. This recipe is perfect for a quick and easy weeknight dinner.
Ingredients
For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- Lime wedges for serving
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- 3 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Prepare the Steak: In a small bowl, mix garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning mix over both sides of the steak.
- Cook the Steak: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare, or longer to desired doneness. Let rest for 5–10 minutes, then slice thinly against the grain.
- Make the Chimichurri: Combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor. Pulse until finely chopped. Slowly stream in the olive oil while processing until combined. Set aside.
- Assemble the Bowls: Divide the rice into serving bowls. Top with sliced steak, cherry tomatoes, avocado, and red onion. Drizzle generously with chimichurri sauce and serve with lime wedges.
Notes
- For a low-carb version, substitute cauliflower rice.
- You can also grill the steak for extra flavor.
- Store extra chimichurri in the fridge for up to a week—it’s great on veggies or chicken, too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg
