Grilled Steak and Veg Chimichurri Bowls with Pickled Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 lb (680 g) flank steak
• 1 1/2 cups (285 g) jasmine rice + 2 1/4 cups (540 ml) water
• 2 zucchini, 2 bell peppers, 8 oz (225 g) mushrooms, 1 large red onion, 2 ears corn
• Olive oil, kosher salt, black pepper, smoked paprika
• Chimichurri: parsley, cilantro, garlic, red wine vinegar, lemon juice, oregano, red pepper flakes
• Quick pickled onions: red onion, vinegar, water, sugar, salt
• Optional: 1/2 cup (60 g) crumbled feta or queso fresco

Do This

• 1. Start quick pickled onions (20 minutes): pour hot vinegar brine over sliced red onion.
• 2. Cook rice: simmer 18 minutes, then rest 10 minutes.
• 3. Blend/stir chimichurri: herbs + garlic + vinegar + lemon + oil; set aside.
• 4. Heat grill to high (450–500°F / 232–260°C). Oil grates.
• 5. Grill steak 4–6 minutes per side (to 130°F / 54°C for medium-rare), rest 10 minutes; slice thin against the grain.
• 6. Grill vegetables until charred-tender (8–12 minutes total), then assemble bowls with rice, veg, steak, chimichurri, and pickled onions.

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Why You’ll Love This Recipe

• Hearty but fresh: warm rice and charred steak meet bright, herby chimichurri and punchy pickled onions.
• Great for a mixed crowd: everyone can build their bowl (more veg, less steak, extra sauce).
• Efficient grilling: the grill does most of the work, and the bowls come together fast.
• Make-ahead friendly: chimichurri and pickled onions can be made in advance for easy entertaining.

Grocery List

• Produce: fresh flat-leaf parsley (1 bunch), cilantro (1 small bunch), garlic (1 head), lemons (1), zucchini (2), bell peppers (2), cremini mushrooms (8 oz / 225 g), red onions (2 total; 1 for pickles + 1 for grilling), corn on the cob (2 ears)
• Dairy: feta or queso fresco (optional, 1/2 cup / 60 g)
• Pantry: jasmine rice (1 1/2 cups / 285 g), extra-virgin olive oil, red wine vinegar (or apple cider vinegar), sugar, kosher salt, black pepper, dried oregano (or fresh), red pepper flakes, smoked paprika
• Meat: flank steak (1 1/2 lb / 680 g)

Full Ingredients

Quick Pickled Onions

• 1 medium red onion, very thinly sliced
• 1/2 cup (120 ml) red wine vinegar (or apple cider vinegar)
• 1/2 cup (120 ml) water
• 1 tablespoon (12 g) granulated sugar
• 1 1/2 teaspoons kosher salt

Chimichurri Sauce

• 1 cup (30 g) packed fresh flat-leaf parsley leaves and tender stems, finely chopped
• 1/2 cup (15 g) packed fresh cilantro leaves and tender stems, finely chopped (optional but recommended)
• 3 garlic cloves, finely grated or minced
• 2 tablespoons (30 ml) red wine vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano)
• 1/2 teaspoon red pepper flakes (use 1/4 teaspoon for milder)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) extra-virgin olive oil

Rice

• 1 1/2 cups (285 g) jasmine rice, rinsed until the water runs mostly clear
• 2 1/4 cups (540 ml) water
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter (optional, for richness)

Steak

• 1 1/2 lb (680 g) flank steak
• 1 tablespoon (15 ml) olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

Grilled Vegetables

• 2 medium zucchini, sliced lengthwise into 1/2-inch (1.25 cm) planks
• 2 bell peppers (any color), seeded and cut into large flat panels
• 8 oz (225 g) cremini mushrooms, trimmed (leave whole if small; halve if large)
• 1 large red onion, cut into 1/2-inch (1.25 cm) thick rounds (use toothpicks if rings separate)
• 2 ears corn, husks removed
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To Serve (Optional but Great)

• 1/2 cup (60 g) crumbled feta or queso fresco
• Lemon wedges
• Extra chimichurri for drizzling

Step-by-Step Instructions

Step 1: Make the quick pickled onions

Thinly slice 1 medium red onion and pack it into a heatproof bowl or pint jar.

In a small saucepan, combine 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 1 tablespoon (12 g) sugar, and 1 1/2 teaspoons kosher salt. Bring to a simmer over medium-high heat, stirring just until the sugar and salt dissolve (about 1 minute).

Pour the hot brine over the onions, pressing them down so they’re submerged. Let cool at room temperature for at least 20 minutes (they’ll keep getting better as they sit).

Step 2: Cook the rice

Add the rinsed rice, 2 1/4 cups (540 ml) water, and 1 teaspoon kosher salt to a medium saucepan. Bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 18 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.

Fluff with a fork. Stir in 1 tablespoon butter if using. Keep covered so it stays warm while you grill.

Step 3: Stir together the chimichurri

In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, oregano, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Stir in 1/2 cup (120 ml) olive oil. Taste and adjust salt, acidity (more vinegar/lemon), or heat (more pepper flakes). Set aside at room temperature so the flavors meld while you grill.

Step 4: Prep the steak and vegetables

Pat the flank steak dry with paper towels. Rub with 1 tablespoon olive oil, then season evenly with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Let it sit at room temperature while the grill heats (about 10–15 minutes).

In a large bowl, toss zucchini, bell peppers, mushrooms, and red onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Leave the corn whole; lightly oil it if you’d like, or let it char dry for deeper flavor.

Step 5: Heat the grill

Preheat a gas or charcoal grill to high heat (450–500°F / 232–260°C). Clean the grates, then oil them well (fold a paper towel, dip in neutral oil, and carefully rub the grates using tongs).

Set up a two-zone grill if possible (one hotter side for searing, one slightly cooler side to finish cooking).

Step 6: Grill the steak, then rest and slice

Place the steak on the hottest part of the grill. Grill, covered if your grill allows, for 4–6 minutes per side, depending on thickness, until nicely charred.

For best results, use an instant-read thermometer inserted into the thickest part:

• Medium-rare: pull at 130°F (54°C) (will rise to ~135°F / 57°C while resting)
• Medium: pull at 140°F (60°C)

Transfer to a plate and rest for 10 minutes (this keeps the steak juicy). Slice thinly against the grain.

Step 7: Grill the vegetables and assemble bowls

While the steak rests, grill the vegetables. Grill zucchini and peppers for 3–5 minutes per side until charred and tender-crisp. Grill mushrooms for 6–8 minutes, turning occasionally. Grill onion rounds for 3–4 minutes per side until charred and slightly softened.

Grill corn for 10–12 minutes, turning every 2–3 minutes, until charred in spots. Slice kernels off the cob.

Assemble each bowl with about 1 to 1 1/4 cups cooked rice, a generous pile of grilled vegetables, and several slices of steak. Spoon 1–2 tablespoons chimichurri over the top and finish with pickled onions. Add crumbled feta or queso fresco if using, and serve with lemon wedges.

Pro Tips

• Slice against the grain: flank steak has a pronounced grain; slicing across it makes each bite far more tender.
• Don’t rush the rest: resting the steak for a full 10 minutes helps the juices redistribute so they stay in the meat.
• Chimichurri timing: make it 15–30 minutes before serving so the garlic and herbs mellow into the oil.
• Keep vegetables large: big pieces are easier to flip and less likely to fall through grill grates.
• Thermometer wins: pulling the steak at 130°F (54°C) is the easiest way to consistently hit medium-rare.

Variations

• Chicken chimichurri bowls: swap in 1 1/2 lb (680 g) boneless, skinless chicken thighs; grill to 165°F (74°C).
• Vegetarian bowls: replace steak with grilled portobello caps or extra mushrooms plus a can of drained chickpeas warmed with a pinch of smoked paprika.
• Different base: use quinoa or farro instead of rice (cook according to package directions); both are great with chimichurri.

Storage & Make-Ahead

Make ahead: Pickled onions can be made up to 1 week ahead (refrigerate). Chimichurri can be made up to 3 days ahead; store in a sealed container in the refrigerator and bring to room temperature before serving (stir well). Rice can be cooked up to 3 days ahead and reheated with a splash of water.

Store leftovers: Refrigerate steak, rice, and vegetables in separate airtight containers for best texture for up to 3 days. Store chimichurri and pickled onions separately.

Reheat: Warm rice and vegetables in the microwave (covered) or in a skillet over medium heat with a small splash of water. Steak is best gently warmed (or served cold/sliced thin) to avoid overcooking.

Nutrition (per serving)

Approximate, based on 4 servings including rice and vegetables, and assuming about 1 1/2 tablespoons chimichurri per bowl (without optional cheese): 650 calories, 38 g protein, 62 g carbohydrates, 30 g fat, 7 g fiber, 1150 mg sodium.