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Grilled Steak and Vegetable Rice Bowls with Chimichurri Sauce

Taylor Kadlec
Course Main

Ingredients
  

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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 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
  • 1/2 teaspoon salt
  • 2 cups uncooked rice cooked according to package directions

Instructions
 

  • For the steaks, combine olive oil, red wine vinegar, dijon, garlic powder, sea salt, and pepper and whisk well to combine.
  • Pour over steaks and let sit at room temperature for 20 minutes.
  • 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.
  • Season vegetables with spices, salt, and olive oil.
  • Place vegetables in a grill pan. If you don't have a grill pan, you can make a little packet with aluminum foil.
  • Preheat grill
  • 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.
  • For the last 15 minutes of grilling time for the vegetables, grill the steak.
  • Place the steaks on pre-heated grill and cook for 5 minutes on the first side, until slightly charred.
  • 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.
  • To serve, evenly distribute rice, veggies, and steak between bowls and top with chimichurri sauce.
  • Enjoy!