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Chimichurri Grilled Steak and Vegetable Rice Bowls

Chimichurri Grilled Steak and Vegetable Rice Bowls are a fun and FLAVORFUL way to make grilled steak for further!
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: chimichurri, grilled steak, vegetable rice bowls
Servings: 4 servings
Calories: 981kcal


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:

  • 3/4 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 1/4 of a white onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of red pepper flakes

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


  • 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!


Sodium: 1001mg | Calcium: 73mg | Vitamin C: 31mg | Vitamin A: 1196IU | Sugar: 4g | Fiber: 3g | Potassium: 793mg | Cholesterol: 69mg | Calories: 981kcal | Saturated Fat: 13g | Fat: 58g | Protein: 32g | Carbohydrates: 83g | Iron: 4mg