Grilled Steak and Vegetable Rice Bowls with Chimichurri Sauce
Recipe Type: Main
For the steak:
  • 1-1.5 lbs steak - your preference of cut
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
For the chimichurri:
  • Click the link above.
For the vegetables:
  • 1 large zucchini, sliced into bite-sized pieces
  • 1 large yellow summer squash, sliced into bite-sized pieces
  • 1 red onion, cut in half and then sliced into half-moon pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 2 cups uncooked rice, cooked according to package directions
  1. For the steaks, combine olive oil, red wine vinegar, dijon, garlic powder, sea salt, and pepper and whisk well to combine.
  2. Pour over steaks and let sit at room temperature for 20 minutes.
  3. Place all chimichurri ingredients in a small food processor and pulse to combine. You don't want it completely blended like a pesto, but rather still a little bit of texture from the herbs and onion.
  4. Season vegetables with spices, salt, and olive oil.
  5. Place vegetables in a grill pan. If you don't have a grill pan, you can make a little packet with aluminum foil.
  6. Preheat grill
  7. Place veggies onto grill and close lid. Grill for 20-25 minutes, until veggies are cooked. I like some parts of mine a little crispy on the edges, so I tend more towards 25 minutes.
  8. For the last 15 minutes of grilling time for the vegetables, grill the steak.
  9. Place the steaks on pre-heated grill and cook for 5 minutes on the first side, until slightly charred.
  10. Flip and cook an additional 3-5 minutes for medium rare (internal temperature of 135 degrees F), 5-7 minutes for medium (140 degrees F), or 8-10 minutes for medium-well (150 degrees F). Let steak rest for a few minutes before thinly slicing.
  11. To serve, evenly distribute rice, veggies, and steak between bowls and top with chimichurri sauce.
  12. Enjoy!
Recipe by Honest Cooking at