Grilled Steak and Brown Rice Salad Platter

This grilled steak and rice salad, made with store-bought chimichurri sauce, is a fresh and flavorful meal that you’ll want to serve all summer long!

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Grilled Steak and Brown Rice Salad Platter

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 10 mins
Servings SERVES 4
Ready in TOTAL TIME 20 mins (+ 10 mins standing time)
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 20 mins (+ 10 mins standing time)


  • 2 cups Minute® Instant Brown Rice
  • 1 lb strip loin steak, about 3/4-inch thick
  • 1 tbsp steak seasoning
  • 4 cups arugula
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted, peeled and diced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup + 2 tbsp chimichurri sauce, divided
  • 1/2 cup goat cheese, crumbled


  • Topped with bright chimichurri, this Grilled Steak and Brown Rice Salad Platter perfectly combines rich, juicy strip loin with fresh, zesty ingredients.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, preheat grill to medium-high heat; grease grate well. Season steak all over with steak seasoning.

    Step 3

  • Grill steak for 2-3 minutes per side, or until well-marked and internal temperature reaches 135ºF for medium-rare. Or grill until cooked as desired. Let stand for 10 minutes; slice thinly.

    Step 4

  • Toss together rice, arugula, tomatoes, avocado, salt, pepper and 1/2 cup chimichurri sauce in a medium bowl. Transfer to serving platter.

    Step 5

  • Arrange steak slices over salad. Sprinkle with goat cheese and drizzle with remaining chimichurri sauce.

    Recipe Tip

    Substitute crumbled blue cheese for goat cheese, if desired.

Perfect Steak Prep

Strip loin is one of the most flavorful steak options. Follow these tips so you don’t lose any of its juicy flavor.

-Before applying the seasoning, take a paper towel and pat the steak dry — this will give you those irresistibly crisp edges.
-Avoid puncturing the meat with a fork. Instead, try flipping the steak with tongs.
-Remove meat from the heat source when it’s slightly underdone to seal in those mouthwatering juices while the steak continues to cook.
-If you’re worried about the temperature of your steak, cover your meat with aluminum foil to keep it hot.

If you’ve mastered the art of searing on the grill, or even inside on the stove, and are craving another rich steak dish, look no further than our hearty Cheesy Jalapeño Pepper Steak with White Rice. Our take on the Philly cheesesteak adds a spicy twist and is sure to satisfy all meat lovers. Instead, if you prefer Asian-inspired flavors and want a vegetarian option, try this Microwave Egg Fried Rice. Alternatively, try our Rice-Stuffed Eggplant Parmesan.

And don’t forget that no barbecue is complete without a sweet treat! Check out these Sweet Memorial Day Dessert ideas to serve for any holiday or outdoor get-together.

Chimichurri Side Salad

There’s no better way to accompany your grilled meat than with a chimichurri sauce! But, we’ve made it even heartier by turning it into a whole grain side salad using Minute® Instant Brown Rice. This simple rice salad is made with brown rice, arugula, tomatoes, avocado and your favorite store-bought chimichurri sauce. Our convenient rice takes just 10 minutes to cook, so you can toss the salad together ahead of time or quickly while your meat cooks.

Not sure what’s in chimichurri? Consisting of parsley, garlic, oregano, olive oil and vinegar, this herb sauce originated in Argentina, but, not surprisingly, it has made its way around the world. Heap this herb sauce on your dish to complement that rich meat and those peppery notes.

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