Print

Flavorful Steakhouse Protein Bowl with Ribeye and Chimichurri Rice

steakhouse protein bowl - featured image
Print Recipe

A hearty and fresh protein bowl featuring seared ribeye steak, chimichurri-infused rice, and vibrant vegetables, perfect for a satisfying lunch or dinner.

Ingredients

Scale
  • 12 ounces ribeye steak (well-marbled, USDA Choice preferred)
  • 1 cup long-grain white rice (190 grams), rinsed
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 large red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced (optional)
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil (for searing steak)

Instructions

  1. Rinse 1 cup of long-grain white rice under cold water until water runs clear. Add rice to a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
  2. While rice cooks, finely chop parsley and mince garlic. In a bowl, whisk together parsley, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Set aside.
  3. Pat ribeye steak dry with paper towels. Rub with 1 tablespoon olive oil and season generously with salt and pepper. Let rest for 5 minutes at room temperature.
  4. Heat skillet over medium-high heat until very hot. Sear ribeye for 4-5 minutes without moving until deep brown crust forms. Flip and cook another 3-4 minutes for medium-rare. Remove steak and let rest for 5-7 minutes before slicing thinly against the grain.
  5. Fluff cooked rice with a fork, then gently mix in half the chimichurri sauce and lemon juice. Adjust seasoning if needed.
  6. Lightly sauté diced red bell pepper and sliced red onion in skillet with a splash of olive oil for 3-4 minutes until softened, or serve raw. Arrange cherry tomatoes and avocado slices on the side.
  7. Assemble bowls by layering chimichurri rice first, then sliced ribeye on top. Add veggies on the side, drizzle remaining chimichurri sauce over steak, and finish with freshly ground black pepper.
  8. Serve immediately while warm.

Notes

Use a hot pan to get a good sear on the steak. Let the steak rest before slicing to lock in juices. Rinse rice well to keep it fluffy. Chimichurri sauce can be made by hand or in a food processor. For a gluten-free or low-carb option, substitute cauliflower rice. Store components separately for best freshness and reheat gently.

Nutrition

Keywords: steakhouse protein bowl, ribeye steak, chimichurri rice, protein bowl, healthy steak dinner, easy steak recipe, meal prep bowl

Find it online: https://gleamgulp.com/flavorful-steakhouse-protein-bowl-with-ribeye-and-chimichurri-rice-recipe/