Print

Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
Print Recipe

Skirt Steak Rice Bowls with Chimichurri combine tender, seared skirt steak and fresh, zesty chimichurri sauce over a bed of fluffy rice. Ready in under 30 minutes, this vibrant and satisfying dish is perfect for quick dinners or meal prep, delivering bold flavors, protein-packed satisfaction, and colorful nutrition all in one bowl.

Ingredients

Scale

For the Skirt Steak and Rice

  • 1 lb well-marbled skirt steak
  • 2 cups cooked white or brown rice
  • Salt and black pepper, to taste

For the Chimichurri Sauce

  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • ¼ tsp red pepper flakes
  • Salt and black pepper, to taste
  • 1 tbsp fresh lime juice (optional)

Optional Veggies and Toppings

  • Diced tomatoes
  • Avocado slices
  • Roasted peppers
  • Chopped scallions
  • Crumbled feta cheese
  • Fresh lime wedges
  • Toasted nuts or seeds (e.g. pepitas)

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop fresh parsley and cilantro. In a bowl, combine chopped herbs with minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Whisk thoroughly until well blended. Let the sauce sit for at least 10 minutes at room temperature to allow the flavors to meld.
  2. Cook the Rice: While the chimichurri marinates, prepare the rice using your preferred method such as stovetop, rice cooker, or instant pot until fluffy and tender. Set aside and keep warm.
  3. Season and Sear the Skirt Steak: Pat the skirt steak dry with paper towels. Season generously with salt and black pepper. Heat a skillet or grill pan over high heat until very hot. Sear the steak for 3-4 minutes per side, adjusting time depending on thickness and desired doneness. Remove steak from heat and let it rest for 5-10 minutes to retain juices. Slice thinly against the grain.
  4. Assemble the Bowls: Place a generous scoop of cooked rice into serving bowls. Layer sliced skirt steak on top. Drizzle a generous amount of chimichurri sauce over the steak and rice. Add any optional veggies or toppings as desired for extra flavor and texture.

Notes

  • Rest Your Steak: Allow cooked steak to rest to keep it juicy and tender.
  • Chimichurri Time: Let chimichurri sit at room temperature to develop deeper flavors before serving.
  • Sharp Knife Matters: Use a very sharp knife to slice the steak thinly against the grain to avoid shredding.
  • Rice Texture: Rinse rice thoroughly before cooking for fluffier and less sticky rice.
  • Adjust Acidity: Taste chimichurri and adjust vinegar or lime juice to your preference.

Nutrition

Keywords: skirt steak, chimichurri, rice bowls, quick dinner, meal prep, beef recipe, fresh herbs, easy recipe, gluten free

Find it online: https://jamescookes.com/skirt-steak-rice-bowls-with-chimichurri/