Steak Rice Bowl Recipe
These delicious Grilled Steak Rice Bowls are packed with flavor and the perfect summer meal! Also makes great leftovers!
Ingredients
Chimichurri Sauce:
- ½ cup fresh parsley
- ⅓ cup light olive oil
- ⅛ cup fresh cilantro
- ⅛ cup fresh basil
- 2 garlic cloves peeled
- 1 tablespoon shallot minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes optional
Grilled Corn Salad:
- 2 tablespoons extra virgin olive oil
- 2-3 teaspoons garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 cups grilled corn cut off the cob
- 2 cups cherry tomatoes halved
- ¼ cup red onion diced
- 2 cups English cucumber sliced and quartered
Steak:
- 2 New York strip steak or ribeye steaks 1-inch thick
- 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
- ½ 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 2 tablespoons extra virgin olive oil, 2-3 teaspoons garlic, 1 teaspoon lemon juice, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt and ⅛ teaspoon 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℉). Season 2 New York strip steak or ribeye steaks with kosher salt & ground black pepper on both sides.
- 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 in the middle of the steak. If steak hasn't reached your desired internal temperature (see Notes - should be about 127℉ for medium-rare) then move steak to indirect heat (I usually just turn off my middle burner and move the steaks there) until they reach 3-5 degrees below your desired temperature. Remove steaks from grill and let rest for 5 minutes before cutting - the internal temp will continue to rise approx. 5 degrees as they rest.
- Grill Zucchini: While steak is resting, drizzle some olive oil over your quartered zucchini. Season with kosher salt and ground black 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 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
Calories: 560kcal | Carbohydrates: 49g | Protein: 23g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 57mg | Sodium: 393mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1101IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 3mg
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