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Overhead photo of a steak and rice bowl made with steak bites, rice, zucchini, corn, avocado, cherry tomatoes and chimichurri sauce.

Steak and Rice Bowl with Cilantro Chimichurri

Tracy @ Next Level Baker
Juicy steak bites are paired with fluffy rice, zucchini, corn, avocado, and tomatoes for a fresh, colorful Southwestern bowl. A drizzle of zesty cilantro chimichurri ties the flavors together for a bright, herby finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 2

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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Keyword Steak and Rice Bowl
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