Steak and Rice Bowls with Chimichurri

If there’s one recipe that checks every box—savory, herby, vibrant, and super satisfying—it’s this steak and rice bowl with chimichurri. Whether you’re cooking for a quick weeknight dinner, meal-prepping for the week ahead, or just craving something bold and balanced, this bowl is it!

In this post, we’ll talk about how to make the best chimichurri steak bowl, tips for cooking steak in a cast iron skillet, gluten-free swaps, and plenty of ways to make it your own.

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Quick Recipe Summary

• Main dish: Steak and rice bowl with cilantro chimichurri
• Key ingredients: Steak, rice, sweet potatoes, avocado, pickled red onions, chimichurri
• Naturally gluten-free and customizable
• Best for: Weeknight dinners, meal prep, high-protein meals
• Ready in: 45 minutes
• Why you’ll love it: Healthy, fresh, herby, bold flavor

Why You’ll Love This Steak and Rice Bowl

It’s not just another steak bowl. This one brings balance—crispy-edged sweet potatoes, creamy avocado, tangy pickled onions, and a zippy cilantro chimichurri that ties everything together. You get layers of flavor, texture, and color, all in one bowl. Oh, and did I mention it’s totally gluten-free?

How to Make Steak and Rice Bowls

Ingredients

• 2 Pounds Steak
• 2 Cups Rice
• 2-4 Sweet Potatoes
• 2 Avocados
• Pickled Red Onions

Cilantro Chimichurri 

• 1/2 Cup Cilantro chopped
• 1 Shallot chopped
• 1 Bell Pepper chopped
• 3 Green Onions chopped
• 1 Teaspoon Salt
• 2 Cloves Garlic
• 1 Tablespoon Olive Oil

Step-by-Step

Roast the Sweet Potatoes (Keep Them Halved)

Start by scrubbing your sweet potatoes and slicing them in half lengthwise. There’s no need to peel them—the skin gets beautifully crisp in the oven. Drizzle the cut sides with olive oil and sprinkle with sea salt. Place them cut-side-down on a parchment-lined baking sheet and roast at 425°F for about 30–35 minutes, or until the flesh is tender and the cut side is caramelized and golden. The natural sweetness intensifies and the edges get perfectly crisp. No cubing necessary—just halve and roast. So easy.

Cook the Rice

While the sweet potatoes are roasting, cook your rice according to package instructions. I usually go with white jasmine rice, but brown rice, basmati, or even cauliflower rice work great too. A pinch of salt and a splash of olive oil in the water goes a long way for flavor.

Make the Chimichurri (Chop Everything Tiny)

This step is key: take your time chopping all the chimichurri ingredients really finely. You want everything minced so the texture is even and the flavors meld into a punchy, scoopable sauce. Combine finely chopped cilantro, shallot, bell pepper, green onions, and garlic in a bowl. Add salt and olive oil, then give it a stir and let it sit. The longer it rests, the better it tastes. A quick 15- to 20-minute rest time is enough to let the flavors settle into that classic chimichurri zing.

Pro Tip: Don’t use a food processor for this. Hand-chopping keeps the chimichurri bright and fresh instead of turning it into mush.

Pickle the Red Onions

Thinly slice a red onion and toss it in a quick pickle bath: equal parts vinegar and water, a pinch of salt, and a splash of maple syrup or honey. Let it sit for at least 10–15 minutes while you prep everything else. The tang balances the rich steak and adds an extra pop of color to the bowl.

Sear the Ribeye Steak in a Cast Iron Skillet

Bring your ribeye steak to room temp and pat it dry—this helps it sear beautifully. Season both sides with salt and pepper. Heat a cast iron skillet over high heat until it’s smoking hot (yes, smoking), then add a touch of oil and sear the steak for about 3–4 minutes per side, depending on thickness and your preferred doneness. Let it rest for 5–10 minutes before slicing thinly against the grain. The ribeye’s marbling keeps it juicy and tender with minimal effort. 

Pro Tip: Don’t skip the resting step! Letting your steak rest after cooking keeps all the juices where you want them—in the meat, not on the cutting board.

Assemble the Bowl

Start with a scoop of rice as your base. Add half a roasted sweet potato, a few slices of perfectly seared steak, avocado slices, and a spoonful (or two) of pickled onions. Generously drizzle your chimichurri over the top, and finish with a pinch of flaky salt or fresh herbs if you’re feeling fancy. This bowl is colorful, cozy, and packed with flavor—exactly the kind of thing you’ll look forward to eating every day of the week.

Ingredient Swaps & Substitutions

Make This Chimichurri Steak Bowl Your Own

One of my favorite things about this steak and rice bowl with chimichurri is how incredibly flexible it is. Whether you’re working with a different cut of steak, need a gluten-free or dairy-free substitution, or just want to mix things up based on what’s in your fridge, there are plenty of ways to customize this bowl without losing flavor or balance.

What’s the Best Steak for Rice Bowls?

For this recipe, I used ribeye steak, which brings a rich, juicy, marbled bite to every forkful. It sears beautifully in a cast iron skillet and holds up well against the bold chimichurri. But if ribeye isn’t your go-to or you’re looking for a leaner cut, skirt steak, flank steak, or sirloin are all great alternatives. Skirt and flank steak in particular are popular for steak bowls because they cook quickly and soak up marinade or sauce like a sponge.

If you’re looking for a budget-friendly option, thinly sliced chuck or top round can work well, especially when marinated to help tenderize the meat. Want to go meatless? Swap the steak for grilled portobello mushrooms, crispy tofu, or roasted tempeh for a satisfying vegetarian or vegan version of this bowl.

Rice Alternatives That Keep It Gluten-Free

While I usually opt for white rice or jasmine rice as a base, there are tons of other options depending on your needs. Brown rice or wild rice bring a nuttier flavor and more fiber, while quinoa adds a boost of protein and an earthier taste that works really well with chimichurri.

For a grain-free or lower-carb alternative, cauliflower rice is a fantastic swap. It keeps things light but still gives you that comforting “bowl” feel. You could also try farro, millet, or even shredded cabbage for something totally different. Just be sure to verify gluten-free certification if you’re using pre-packaged grains.

Swapping the Sweet Potatoes

Roasted sweet potatoes bring a naturally sweet, caramelized element to the bowl that plays beautifully with the smoky steak and fresh chimichurri. But if you’re not a sweet potato person or want to use what you already have, try butternut squash, carrots, or even roasted parsnips.

For a fun, more tropical spin, sautéed or roasted plantains can also take the place of sweet potatoes. They add sweetness and crisp edges, giving a similar texture with a slightly different flavor twist.

Options for the Chimichurri Sauce

If cilantro isn’t your thing, don’t worry—you’ve got options. Traditional chimichurri is usually made with parsley, so feel free to swap or mix in parsley for a more classic flavor. Basil, mint, or even arugula can add unique flavor notes depending on what vibe you’re going for.

For the oil base, olive oil gives the best depth and richness, but avocado oil or sunflower oil work just as well, especially if you’re looking for a more neutral flavor or cooking at higher temperatures. Just make sure you’re using a cold-pressed, high-quality oil for the best results, since it forms the foundation of the sauce.

Customize the Toppings

The toppings in this bowl are where you can really get creative. I love using creamy avocado slices, tangy pickled red onions, and a drizzle of chimichurri for that perfect flavor punch. But feel free to switch things up. Try a dollop of dairy-free sour cream, toasted pumpkin seeds, a sprinkle of feta (if not dairy-free), or even a spoonful of creamy hummusfor a Mediterranean twist.

If you’re out of onions or avoiding garlic, you can replace them in the chimichurri with chopped green onions, shallots, or chives for a milder flavor. And for heat lovers, a pinch of red pepper flakes or a chopped jalapeño brings a welcome kick to the sauce.

Make It Yours While Keeping It Healthy

No matter how you tweak this recipe, it’s easy to keep it gluten-free, nutrient-dense, and aligned with your taste preferences. With so many options to customize—from the base to the protein to the toppings—you can build a bowl that works perfectly for your lifestyle, whether you’re eating low-carb, dairy-free, plant-based, or just trying to clean out the fridge.

Frequently Asked Questions

Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is my favorite for its marbling and flavor, you can use flank steak, skirt steak, or sirloin as well. Just adjust the cooking time based on the thickness and tenderness of the cut you choose.

Is this recipe gluten free?
Yes! This steak and rice bowl is naturally gluten free as long as you use gluten-free rice and make sure any added condiments (like vinegar for pickling onions) are gluten free. It’s a great option for those avoiding gluten without sacrificing flavor.

Can I make the chimichurri ahead of time?
Definitely. Chimichurri actually tastes better after sitting for a few hours or overnight in the fridge because the flavors have time to meld. Just bring it back to room temperature before serving for the best taste.

What can I substitute for sweet potatoes if I don’t have any?
Roasted butternut squash, carrots, or even roasted bell peppers make great substitutes. They add a similar natural sweetness and texture that pairs beautifully with the steak and chimichurri.

How do I store leftovers?
Store any leftover components separately in airtight containers in the fridge for up to 3 days. When you’re ready to eat, reheat the steak gently (to avoid drying it out), and assemble your bowl fresh to keep everything tasting vibrant.

Enjoy!

And just like that, you’ve got a delicious, fresh, and satisfying bowl that’s perfect for any night of the week. With simple ingredients and bold flavors, this steak and rice bowl with chimichurri hits all the right notes—healthy, comforting, and easy to make. I hope it becomes a regular in your meal rotation because it’s definitely one of mine. Enjoy every bite!

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy