Our Grilled Steak Rice Bowls are the perfect way to get the family to join the clean plate club thanks to perfect bites of steak, bright chimichurri sauce, and fresh veggies. A meal to make everyone happy even during busy weeknights! If you are a fan of a perfectly grilled steak, this will take it to the next level!
The Best Steak And Rice Bowl Recipe
Table of Contents
We love a good rice bowl recipe over here at The Wooden Skillet, simply because they’re customizable, making them a meal the whole family can enjoy. For those who like to meal prep, speed up this recipe by making the chimichurri sauce and grilled corn salad ahead of time. And you’ll probably want to make extra of both since they could both be used on/with other meals throughout the week. Select to double or triple any component in this recipe by clicking the x2 or x3 on the recipe card.
Love These Flavors?
If you love these fresh flavors as much as we do, you definitely need to try our Summer Dense Bean Salad + Chimichurri!
What You’ll Need
- fresh cilantro, parsley, & basil – a perfect blend of fresh herbs that bring the classic parsley flavor with a slight cilantro and basil spin.
- olive oil – this sauce traditionally has an oil base that provides the moisture.
- garlic cloves – everything is better with a little garlic and you can adjust to more or less depending on your taste.
- shallot – brings a very mild flavor to this sauce.
- lemon juice – just a little to help bring all the flavors to life.
- red wine vinegar – traditional ingredient for a chimichurri sauce and gives the sauce a slightly tangy flavor.
- dried oregano leaves, Italian seasoning, kosher salt & pepper – simple seasonings that bring the best flavor!
- grilled corn – Enjoy a slightly smokey flavor from the grill.
- cherry tomatoes, red onion, and English cucumber – Classic summer veggies meld perfectly together in this steak bowl.
- New York Strips or Ribeye – We found these two cuts to be the best type of steak for this recipe as they’re both tender and juicy.
- zucchini – Adds a mild flavor and crunch to each bite.
- cooked rice – brown rice or white rice will both work great! Use your rice cooker or instant pot to get perfectly cooked rice.
- feta cheese – A creamy, slightly salty, and fresh flavor.
How To Make A Steak Rice Bowl
Start by placing all of the chimichurri sauce ingredients in a small food processor and blend until the sauce mixture is smooth.
Pro Tip
Make this in advance to save on time and to use on other recipes throughout the week! We love it on our grilled flank steak.
Next start on your grilled corn salad. In a small mixing bowl combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper and whisk to combine. Go ahead and give it a taste and add any additional salt, as desired. Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside.
Now it’s time to cook up some juicy steak! Place the steaks over direct heat, close the grill, and let them sear for 3-4 minutes. Then flip the steaks, keeping them over direct heat, and close the lid again, letting them cook for another 3-4 minutes. Use a meat thermometer to check for doneness. Then remove steaks and let the meat rest for 5-10 minutes before slicing into thin strips – the internal temp will continue to rise approx. 5 degrees as they rest. Adjust cook time to yield a doneness to your liking.
While the steak rests, grill the zucchini. Drizzle them with olive oil, season with salt and pepper, and sear over medium-high heat for 3-5 minutes, turning occasionally. Remove from the grill and start assembling the rice bowl!
Divide the cooked rice, grilled zucchini and grilled corn salad between 4 bowls and then add your sliced steak to each bowl and top with as much chimichurri as you desire.
Then top with a little feta and fresh cracked pepper on top as optional toppings and enjoy this delicious meal! A similarly yummy bowl is our steak fajita bowl complete with bell peppers, lime zest, lime juice, flank steak, sour cream, and cilantro!
Recipe FAQs
To keep every component it’s freshest, store the leftover steak, grilled corn salad, rice, and remaining sauce in separate containers in the fridge.
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Other Rice Bowl Recipes You Might Like
Steak Rice Bowl
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
These delicious Grilled Steak Rice Bowls are packed with flavor and the perfect summer meal! Also makes great leftovers!
Ingredients
- 1/8 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/8 cup fresh basil
- 1/3 cup light olive oil
- 2 garlic cloves
- 1 teaspoon dried oregano leaves
- 1 tablespoon shallot, minced
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- (optional) 1/8 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 2–3 teaspoons garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 cups grilled corn, cut off the cob
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 cups English cucumber, sliced and quartered
Steak:
- 2 (1-inch thick) New York Strips or Ribeye Steaks
- kosher salt & ground black pepper
Grilled Zucchini:
- 2–3 small zucchini, quartered
- olive oil
- kosher salt and ground black pepper
Other Rice Bowl Ingredients:
- 4 cups cooked rice of your choice
- 1/2 cup feta cheese, crumbled
Instructions
- Make Chimichurri: Add ingredients to a food processor. Pulse several times until the consistency is smooth. Taste and adjust any seasonings to your liking – add additional olive oil for a thinner consistency.
- Make Grilled Corn Salad: In a small bowl, combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Taste and add any additional salt, as desired. Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside.
- Prep Steak: Clean grill and turn grill temperature up to High Heat (450-550 degrees F). Season steak salt and pepper over both sides of steak and set aside until grill is hot.
- Grill Steaks: Place steaks over direct heat and close grill. Let sear for 3-4 minutes. Flip steaks, keeping them over direct heat, and close the lid. Let cook another 3-4 minutes. Open grill and take internal temperature of the steaks by sticking an internal meat thermometer into the side of the steak. If steak hasn’t reached your desired internal temperature (see Notes – should be about 127 degrees F. for medium-rare) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they do reach 3-5 degrees below your desired temperature. Remove steaks from grill and let rest for 5 minutes before serving/cutting – the internal temp will continue to rise approx. 5 degrees as they rest.
- Grill Zucchini: While steak if resting drizzle some olive oil over your quartered zucchini. Season with salt and pepper. Sear on medium-high heat for 3-5 minutes, turning occasionally, until you have some nice char marks. Set aside and cut into chunks.
- Build Bowl: Divide rice, grilled zucchini and grilled corn salad between 4 bowls. Add steak to each bowl and top with as much chimichurri as you desire. Feel free to add a little feta and fresh cracked pepper on top.
Notes
- Internal Temperature: Rare: 120-130; Medium – Rare: 130-140; Medium: 140-145; Medium-Well: 145-155; Well: 160.
- Prep: You can prep the Chimichurri Sauce and the Grilled Corn Salad ahead of time!
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days. Highly recommend keeping the sauce separate for easy reheating.
Nutrition
- Serving Size: 6 oz
- Calories: 650
- Sugar: 10.1 g
- Sodium: 1364.1 mg
- Fat: 35 g
- Carbohydrates: 77.8 g
- Protein: 11.5 g
- Cholesterol: 16.7 mg
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