Garlic Aioli Steak & Rice Bowls with Fresh Chimichurri

If you want a steak-and-rice bowl that’s a step above the usual skillet version but still fast and approachable, this recipe is for you.

These high-protein bowls begin with thin slices of perfectly cooked reverse-seared steak laid over bowls of fluffy rice and oven-roasted vegetables. We finish them with smoky garlic aioli, a bright chimichurri, and halved cherry tomatoes for freshness.

The result is hearty, fresh, creamy, and herb-forward—almost like a steakhouse dinner, but easier and more casual. These bowls are simple enough for weeknights and attractive enough for guests.

A tin bowl filled with rice, roasted veggies, sliced steak, garlic aioli, chimichurri sauce, and cut cherry tomatoes.

TL;DR (Quick-Answer Box)

What it is: Steak and rice bowls with reverse-seared steak, fluffy rice, roasted broccoli and red bell pepper, cherry tomatoes, smoky garlic aioli, and chimichurri.
How to make it: Reverse-sear the steak in the oven then finish in a hot skillet. Roast the vegetables while cooking rice and preparing sauces.
Good to know: Reverse-searing gives even doneness across the steak. The combination of creamy aioli and bright chimichurri elevates the bowl.

Ingredient notes: Additions and substitutions

All the ingredients you need to make steak and rice bowls: reverse seared steak, garlic aioli, chimichurri sauce, cooked rice, roasted vegetables, and cut cherry tomatoes.

The bowls are built from six core components:

Rice
Steak
Roasted vegetables
Garlic aioli
Chimichurri
Cherry tomatoes

These elements are flexible—swap grains, vegetables, or protein to suit what you have on hand. A few ideas:

Broccoli and red bell peppers are used here, but most vegetables work. Pay attention to roasting times; firmer roots need longer than quick-cooking vegetables.
Use any rice you like—white, brown, or wild—or substitute farro, quinoa, or couscous.
If you prefer another protein instead of steak, the bowls still work well with chicken, pork, or roasted tofu.

Roasting times for various vegetables

Arrange vegetables in groups on the sheet so you can remove faster-cooking items when they’re done. Taste is the best guide, but as a general rule:

Longer roasting (30–40 minutes at 450°F): squash, potatoes, parsnips, carrots, beets, onions, leeks.

Shorter roasting (15–20 minutes at 450°F): cauliflower, broccoli, Brussels sprouts, asparagus, green beans, bell peppers, mushrooms.

Step-by-step photos and instructions

Two rib-eye steaks on a broiler pan, ready to go in the oven.

About 30 minutes before cooking, preheat the oven and place steaks on a rack in a broiler pan or on a wire rack set in a rimmed baking sheet. If the steak hasn’t been pre-salted, sprinkle both sides with salt and let it come to room temperature.

A bowl filled with homemade chimichurri sauce.

While the steak rests, halve the cherry tomatoes and toss with a pinch of salt. Make the chimichurri (roughly 10 minutes) and chill until serving.

Two ribeye steaks on a broiler pan that have been partially cooked in the oven and are now ready to be seared.

Roast the steaks until the internal temperature at the thickest point is about 10°F lower than your target doneness. Remove the steaks and raise the oven temperature for the vegetables.

A saucepan filled with freshly cooked white rice.

While the steak roasts, cook rice: combine 1 cup rice, 2 cups water, and a pinch of salt in a 3-quart (or larger) saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes or according to package directions. Remove from heat and let stand, covered, 5–10 minutes.

Broccoli florets and chunks of red bell pepper spread out on a parchment lined rimed baking sheet.

Toss broccoli and red bell pepper with oil, garlic, a generous pinch of salt, and some black pepper. Spread on a foil- or parchment-lined sheet.

Broccoli and red bell pepper that have been roasted until crisp-tender and blackened in places.

Roast until crisp-tender and browned in spots. Cover loosely with foil to keep warm.

While the vegetables roast, make the garlic aioli: mix lemon juice and minced garlic, then stir in Dijon mustard, smoked paprika, salt, and pepper. Let sit 10 minutes to mellow the garlic, then whisk in mayonnaise. Chill until serving.

Two ribeye steaks cooking in a cast iron skillet.

To finish the steak, heat a cast-iron skillet over high heat until very hot. Add a small amount of oil, season the steak with black pepper, and sear, turning every 20–30 seconds, until a deep crust forms and the preferred internal temperature is reached.

A partially sliced, perfectly cooked medium rare steak on a cutting board.

Transfer the steak to a cutting board and rest for 2–3 minutes, then slice thinly across the grain.

To assemble: Divide rice among four bowls. Top with roasted vegetables and sliced steak. Drizzle with garlic aioli and chimichurri, then finish with the halved cherry tomatoes.

A bowl filled with steak and rice, roasted vegetables, garlic aioli, chimichurri sauce and cut cherry tomatoes.

Quick tips

This recipe is ideal for meal prep. Rice and vegetables can be cooked in advance and reheated. Chimichurri and aioli keep for up to three days in airtight containers. Cherry tomatoes can be halved, salted, and refrigerated a day or two ahead.

If you want to prep the steak, pre-salt it the night before: generously season both sides with salt and refrigerate uncovered 6–24 hours. This enhances flavor and helps create a better crust. If you skip pre-salting, the steak will still be tasty.

Internal temperatures for steak

Rare: 120–125°F (52–54°C) — cool red center
Medium-rare: 130–135°F (54–57°C) — warm red center
Medium: 140–145°F (60–63°C) — warm pink center
Medium-well: 150–155°F (66°C) — slightly pink center
Well-done: 160–165°F (71°C) — little or no pink

Serving suggestions

Bowls are a complete meal on their own, but if you want a side, warm homemade tortillas are fantastic. They’re simple to make and pair well with the saucy components of these bowls.

A stack of warm homemade flour tortillas.

These bowls also pair nicely with cocktails; a lighter margarita or other lower-alcohol drink balances the richness of the steak and aioli.

Low alcohol margaritas on a wood serving platter.

All of the delicious ways to use chimichurri sauce

Chimichurri is a fantastic companion to steak, but it also lifts sandwiches, roasted vegetables, fries, and grilled chicken. It’s a versatile, herb-forward condiment that brightens rich dishes.

Chimichurri Steak Sandwich
Chimichurri Steak Fries
Fried Summer Squash with Chimichurri
Chicken Nachos with Chimichurri

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If you try this recipe, leave a comment and a rating below.

📖 Recipe

Yield: 4 main dish servings

Steak and Rice Bowls

Easy steak and rice bowls with reverse-seared steak, roasted veggies, garlic aioli, and chimichurri. A high-protein dinner that feels special but is simple enough for weeknights.

Prep Time
30 minutes

Cook Time
40 minutes

Additional Time
30 minutes

Total Time
1 hour 40 minutes

Ingredients

For serving

12 to 16 ounces cherry tomatoes
Salt, for the tomatoes
Chimichurri sauce

For the steak and rice bowls:

24 to 32 ounces steak (strip, sirloin, ribeye, or filet)
Salt and black pepper
1 cup uncooked white rice
12 ounces broccoli florets
2 red bell peppers, cut into 2–3 inch pieces
3 tablespoons vegetable, canola, or grapeseed oil, divided
2 to 3 garlic cloves, peeled and roughly chopped

For the garlic aioli:

1 tablespoon lemon juice
2 to 3 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
½ cup prepared mayonnaise
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

Instructions

Salt the steak in advance (optional): Generously season both sides with salt and refrigerate uncovered 6–24 hours for improved flavor and crust. If you don’t have time, proceed without pre-salting.
30 minutes before cooking, heat the oven to 300°F (149°C): Place the steak on a rack in a broiler pan or on a wire rack set in a rimmed baking sheet. If not pre-salted, sprinkle both sides with salt and let rest 30 minutes to come to room temperature.
Prep tomatoes and chimichurri: Halve cherry tomatoes, toss with a light sprinkle of salt, and set aside. Prepare chimichurri and refrigerate until serving.
Roast the steak: Roast until the internal temperature is about 10°F lower than your desired final temperature, then remove from the oven and set aside.
Cook the rice: Combine rice, 2 cups water, and a pinch of salt in a 3-quart (or larger) saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes or according to package directions. Remove from heat and let stand, covered, 5–10 minutes.
Roast the vegetables: Increase oven temperature to 450°F (232°C). Toss broccoli and bell peppers with 2 tablespoons oil, garlic, salt, and pepper. Spread on a lined baking sheet and roast 15 minutes until crisp-tender and browned in spots. Cover loosely with foil to keep warm.
Make the garlic aioli: Combine lemon juice and grated or minced garlic in a small bowl. Stir in Dijon, smoked paprika, salt, and pepper and let sit 10 minutes. Stir in mayonnaise, cover, and refrigerate until serving.
Finish the steak: Heat a cast-iron skillet over high heat, add up to 1 tablespoon oil, season the steak with pepper, and sear, turning every 20–30 seconds, until a deep crust forms and the desired temperature is reached. Transfer to a cutting board, rest 2–3 minutes, then slice thinly across the grain.
Assemble bowls: Divide rice among four bowls, top with roasted vegetables and sliced steak, drizzle with garlic aioli and chimichurri, and finish with the halved cherry tomatoes.

Notes

Pre-salting the steak improves texture and flavor by drawing and then reabsorbing moisture, which concentrates seasoning and helps browning.
For meal prep: cook rice and vegetables ahead, prepare chimichurri and aioli, and slice and salt tomatoes. Refrigerate components and cook the steak the day you plan to serve.

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