Q1: Can I use a regular skillet instead of a grill pan or cast iron skillet for cooking the steak?

Yes, you can use a regular heavy-bottomed skillet as an alternative to the grill pan or cast iron skillet listed in the equipment. However, cast iron is highly recommended because it retains heat better and creates the superior crust described in Step 5. If using a regular skillet, make sure it's oven-safe and preheat it thoroughly for the full 3-4 minutes mentioned in Step 4 to ensure it's very hot. You may need to add an extra minute to the cooking time since regular skillets don't retain heat as effectively when you add the cold steak.

Q2: How do I know when my steak is done without a meat thermometer?

While the recipe recommends using a meat thermometer (listed in the equipment) to check for 130-135°F for medium-rare in Step 6, you can use the touch test as an alternative. Press the center of the steak with your finger—for medium-rare, it should feel like the fleshy part of your palm below your thumb when you touch your thumb to your middle finger. However, investing in a meat thermometer is highly recommended for consistent results, especially since steak thickness can vary significantly. Remember that the steak will continue cooking during the 5-10 minute rest period mentioned in Step 7, so it's better to pull it off slightly earlier than your target temperature.

Q3: What can I substitute for fresh parsley and oregano in the chimichurri sauce?

While fresh herbs are essential for authentic chimichurri flavor in Step 2, you can substitute fresh cilantro for up to half of the parsley if that's what you have available. For the oregano, you can use 2 teaspoons of dried oregano instead of the 2 tablespoons of fresh oregano, though the flavor will be slightly different. If you can't find fresh oregano but have fresh basil, you can substitute it in equal amounts for a different but still delicious variation. Avoid using dried parsley as it lacks the vibrant flavor and color that makes chimichurri special—if fresh parsley is unavailable, consider using all cilantro instead.

Q4: Can I make cauliflower rice from scratch instead of buying it pre-riced, and how much do I need?

Absolutely! To make the 4 cups of cauliflower rice called for in Step 10, you'll need approximately 1 medium-to-large head of cauliflower (about 1.5-2 lbs). Cut the cauliflower into florets, then pulse them in a food processor until they reach a rice-like consistency—you'll need to work in batches. Alternatively, you can use a box grater to grate the florets by hand. Fresh cauliflower rice may release more moisture than store-bought, so you might need to cook it for an extra 1-2 minutes beyond the 5-7 minutes specified in Step 10, and consider patting it dry with paper towels before cooking. The homemade version often has better texture and flavor than pre-packaged options.

Steak & Chimichurri Cauliflower Rice Bowl

This Steak & Chimichurri Cauliflower Rice Bowl brings the bold, vibrant flavors of Argentina to your dinner table while keeping things wonderfully low-carb and gluten-free. Tender, perfectly grilled steak is sliced thin and arranged over a bed of seasoned cauliflower rice, then drizzled with bright, herbaceous chimichurri sauce that ties everything together with its punchy combination of parsley, garlic, and tangy red wine vinegar.

Chimichurri, Argentina's beloved green sauce, is traditionally served alongside grilled meats at asados (barbecues) throughout South America. This recipe honors that tradition while reimagining the presentation as a complete bowl meal. The cauliflower rice provides a nutritious, grain-free base that soaks up the flavorful juices from the steak and the zesty chimichurri, creating a satisfying dinner that doesn't compromise on taste or texture.

What makes this dish truly special is its balance of richness and freshness. The marbled steak delivers satisfying protein and umami depth, while the chimichurri cuts through with its bright acidity and fresh herb notes. The cauliflower rice, lightly seasoned and sautéed until just tender, provides the perfect neutral canvas for these bold flavors. This bowl is naturally gluten-free, packed with protein, and delivers restaurant-quality results in under 40 minutes.

Whether you're following a gluten-free lifestyle, watching your carb intake, or simply craving a flavorful, wholesome dinner, this steak bowl delivers on all fronts. It's elegant enough for entertaining yet simple enough for a weeknight meal, and the components can be prepped ahead for even faster assembly.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

485 calories

Fat 36.00g

Carbs 9.00g

Protein 34.00g

Ingredients

1.5 lbs	sirloin or flank steak
3 tbsp	olive oil, divided
1.5 tsp	salt, divided
1 tsp	black pepper, divided
4 cups	cauliflower rice, fresh or frozen
2 cloves	garlic, minced
1 cup	fresh parsley, packed, finely chopped
2 tbsp	fresh oregano, chopped
3 cloves	garlic, minced (for chimichurri)
3 tbsp	red wine vinegar
1/2 cup	olive oil, for chimichurri
1/2 tsp	red pepper flakes
1 cup	cherry tomatoes, halved (optional)
1 whole	lime, cut into wedges (optional)

Equipment

Cutting board

paper towels

tongs

serving bowls

medium mixing bowl

meat thermometer

large skillet

sharp knife

grill pan or cast iron skillet

Ancestral Diet

Matches Ancestral Diet requirements with grass-fed meat, vegetables, healthy fats, and zero processed ingredients, focusing on whole foods our ancestors would recognize.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients like steak, cauliflower rice, and fresh herbs, with no wheat, barley, or gluten-containing additives.

Ketogenic Diet

Perfectly keto-friendly with cauliflower rice as a low-carb base, high-fat steak, and olive oil-based chimichurri. The dish is low in net carbs, high in healthy fats, and provides moderate protein from grass-fed steak.

Low-Carb Diet

Ideal for low-carb diets with cauliflower rice replacing traditional grains, keeping net carbohydrates extremely low while delivering satisfying protein and flavor from steak and chimichurri.

Paleo Diet

Fully Paleo-compliant using grass-fed steak, fresh herbs, vegetables, and healthy olive oil. The recipe avoids all grains by using cauliflower rice and focuses on whole, unprocessed ingredients that mirror hunter-gatherer eating patterns.

Primal Diet

Perfectly aligned with Primal Diet principles using grass-fed steak, non-starchy cauliflower rice, healthy olive oil, and fresh herbs while avoiding processed ingredients and grains.

Instructions

Remove steak from refrigerator and let it sit at room temperature for 15 minutes. Pat the steak dry with paper towels.

15 min

While steak comes to temperature, make the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, 3 cloves minced garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and 1/2 tsp salt. Stir well and set aside to let flavors meld.

3 min

Season both sides of the steak generously with 1 tsp salt and 1/2 tsp black pepper, pressing the seasoning into the meat.

1 min

Heat a grill pan or cast iron skillet over high heat until very hot, about 3-4 minutes. Add 1 tbsp olive oil and swirl to coat.

4 min

5 min

Place the steak in the hot pan and cook without moving for 4-5 minutes until a nice crust forms.

4 min

Flip the steak and cook for another 3-5 minutes for medium-rare (internal temperature of 130-135°F), or longer for desired doneness.

Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.

7 min

While the steak rests, heat a large skillet over medium-high heat. Add 2 tbsp olive oil.

1 min

Add the 2 cloves minced garlic to the hot oil and sauté for 30 seconds until fragrant.

6 min

Add the cauliflower rice to the skillet and season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Sauté for 5-7 minutes, stirring occasionally, until tender and lightly golden.

Slice the rested steak against the grain into thin strips, about 1/4-inch thick.

2 min

Divide the cauliflower rice among four bowls. Top each bowl with sliced steak and drizzle generously with chimichurri sauce.

2 min

If using, garnish with halved cherry tomatoes and lime wedges. Serve immediately with extra chimichurri on the side.

1 min

Steak & Chimichurri Cauliflower Rice Bowl

Nutrition

Ingredients

Equipment

On Diet

Ancestral Diet

Gluten-Free Diet

Ketogenic Diet

Low-Carb Diet

Paleo Diet

Primal Diet

Instructions

Frequently Asked Questions

Q1: Can I use a regular skillet instead of a grill pan or cast iron skillet for cooking the steak?

Q2: How do I know when my steak is done without a meat thermometer?

Q3: What can I substitute for fresh parsley and oregano in the chimichurri sauce?

Q4: Can I make cauliflower rice from scratch instead of buying it pre-riced, and how much do I need?