A Southwestern steak and rice bowl is made up of juicy steak bites with fluffy rice, zucchini, corn, avocado, tomatoes and chimichurri sauce for a fresh, colorful bowl. The mix of tender vegetables and creamy avocado balances the hearty steak in every bite. A generous drizzle of cilantro chimichurri adds a zesty, herby finish that pulls the whole dish together.
Cilantro is one of my favorite herbs of all time. And my daughter is one of those people who think it tastes like soap. I feel like she's missing out on something truly special. She doesn't see it that way, because how would she know? Apparently, whether cilantro has a soapy taste is genetic, which just blows my mind. I' know she didn't get that gene from me! But I assume, since you've read this far, that you also love cilantro? I put fresh cilantro on everything. Everything! And cilantro chimichurri takes the amazing flavor of fresh cilantro to a while new level, if you can imagine that. It only takes 5 minutes and it turns regular steak bites, vegetables and rice into an incredibly delicious dish. Don't skip the cilantro chimichurri on these Southwestern steak and rice bowls.
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Ingredients
- White rice
- One pound steak
- Corn (frozen or canned)
- Zucchini
- Acocado
- Cherry, grape or sweetheart tomatoes
- Salt
- Olive oil
- Cilantro chimichurri sauce
See recipe card for quantities.
Substitutions
- Gluten free - this recipe is naturally gluten free, so no adjustments are necessary.
- Cilantro chimichurri - if you don't like cilantro, you can use parsley for a more traditional chimichurri. You could also substitute chipotle almond dip (which can be thinned down by mixing in water) or a jalapeño crema. Jalapeño crema has some cilantro, but it's not dominated by cilantro like cilantro chimichurri.
- Steak - you can always substitute chicken or shrimp for the steak. To make a vegan bowl, you could substitute sweet potato cubes or grilled vegetables for the steak bites.
- Corn - I prefer the taste of fresh corn on the cob or frozen fire roasted corn. But you can also make the corn step easier by using canned corn or frozen steamer bags of corn.
- Rice - you can substitute brown rice or wild rice for the white rice. However, the water amounts and cooking times will vary depending upon the type of rice. You could also substitute microwaveable rice packets, couscous or quinoa.
Storage
Store any leftover steak and rice bowls in an airtight container in the refrigerator for up to 3 to 4 days. It's best to store any avocado separately with an extra splash of lime juice.
Next Level Tips
- You can also grill or pan sear a whole steak and slice it for the rice bowl. However, sliced steak ends up in pieces that are too large for a bowl, which is why we cut it into cubes. Cubed steak makes it easy to get both steak and veggies on the same fork, giving you the perfect bite every time.
- If you want to use the cilantro rice from my shrimp burrito bowl, that's an option. However, for this recipe, you can also just add more cilantro chimichurri to the rice if you want and save yourself a step!
FAQ
I always start by looking for what's on special. Then look for a medium thickness, something that could easily be cut into cubes. Usually sirloins or New York strips fit into those categories. Ribeyes are super tasty, but they are often expensive and too thick. If you don't like to cut steak, your grocery store may even sell pre-cut cubes.
Related
Looking for other recipes like this? Try these:
Steak and Rice Bowl with Cilantro Chimichurri
Ingredients
- 1 cup long grain rice like jasmine or basmati
- 3 tablespoons olive oil
- 1 pound steak
- 1 medium to large zucchini sliced in half moons
- 1 medium to large avocado diced
- 2 cups frozen fire roasted corn
- 1 cup small grape or cherry tomatoes halved
- 4 tablespoons cilantro chimichurri
- 1 teaspoon salt
Instructions
- Remove the steak from the refrigerator and let it rest for 30 minutes.
- Make the chimichurri sauce and set it aside.
- Cook the rice in a rice cooker or Instant Pot using 1 cup of rice and 1 ½ cups of water. If using an Instant Pot, select the Rice or White Rice setting.
- Dice tomatoes and avocados and place on two separate bowls (or plates). Slice the zucchini in half moons and set aside.
- Cut the steak into 1 and ½ inch cubes. Pat dry and season well with salt and optional pepper.
- Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the frozen corn and cook until hot, stirring occasionally, about 3-4 minutes. Divide the corn between the two plates.
- In the same skillet, add 1 tablespoon of olive oil and cook the zucchini over medium high heat. After the bottoms have started to brown, flip and cook the other side. It should take 3-4 minutes in total. The zucchini should be tender but still firm. Split the zucchini between the two plates.
- Meanwhile, heat a medium or large skillet (cast iron preferred) over medium heat. Add 1 tablespoon of olive oil and the steak bites in a single layer. Sear for 3 minutes, flip, and cook another 2-3 minutes or until all sides are browned and the internal temperature reaches 140-145℉ for medium.
- Divide the steak bites and cooked rice between the bowls/plates, then top each dish with 2 tablespoons of chimichurri.
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