This recipe was created on one of those simple, meaningful afternoons that remind you what matters most. A close friend of mine invited us over for a mother-daughter swim play date, and what started as a casual day by the pool quickly turned into something more special. The girls were laughing, swimming, and catching up, while we stood in the kitchen talking about life, motherhood, and how we’re both trying to be more intentional about what we feed our families.
As the kids played, we moved outside to the grill and decided to make something fresh and nourishing — something that felt elevated, but still easy enough for a busy day. Together, we seasoned the steak, tossed arugula with olive oil, sliced ripe tomatoes and avocado, and built these beautiful churrasco bowls over warm white rice. It was simple, but it felt thoughtful — food made with care, shared in good company.
What I loved most about this moment was how naturally it encouraged healthy eating. The girls watched us cook, asked questions, and were excited to try what we made. It wasn’t forced — it was just part of the rhythm of the day. That’s really the heart behind so many Gracefully Kristen recipes: creating meals that bring people together, nourish our bodies, and model a lifestyle of balance and intention for our children.
This grilled churrasco bowl will always remind me of that afternoon — sunshine, friendship, and the kind of moments that fill your cup in the most genuine way.
Food made with care, shared in good company — that’s really the heart behind so many Gracefully Kristen recipes.
Directions
- Prepare the Steak Pat steak dry and season generously with salt, pepper, garlic, and olive oil. Let sit at room temperature for 10–15 minutes.
- Grill the Steak Heat grill or grill pan to medium-high. Cook steak about 4–5 minutes per side for medium-rare. Remove and let rest for 5–10 minutes, then slice thinly against the grain.
- Build the Bowl Start with a base of warm white rice. Top with fresh arugula, sliced tomatoes, avocado, and optional lentils.
- Add the Steak Place sliced churrasco steak over the bowl.
- Finish Simply Sprinkle with salt and pepper and drizzle with olive oil or the optional lemon dressing.
Serving Suggestions
Serve warm — the heat of the rice and steak will slightly wilt the arugula beautifully. Add a side of lime wedges for brightness, and finish with fresh herbs like parsley or cilantro if desired.
Gracefully Kristen Touch: This bowl is all about balance — rich, grilled protein paired with fresh greens and nourishing fats. It’s the kind of meal that feels both grounding and elevated, perfect for a busy day when you still want to eat beautifully and intentionally.
With love from my kitchen to yours,
Kristen
