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Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt Steak Rice Bowls with chimichurri sauce are a delicious, speedy dinner option combining juicy steak, fluffy rice, and bright flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Inactive Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Argentinian
Servings 6 bowls
Calories 345 kcal

Equipment

  • medium bowl
  • Whisk
  • cast iron skillet

Ingredients
  

For the steak

  • 1.5-2 lbs skirt steak though you can substitute with your favorite cut of steak
  • 1.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoon neutral oil such as grapeseed, canola, or avocado oil

For serving

  • 1 cup cilantro chimichurri
  • 2-3 cups cooked white rice
  • fresh cilantro optional, but recommended
  • flaky sea salt optional, but recommended
  • pickled red onions optional, but recommended
  • lime wedges optional, but recommended

Instructions
 

Preparation

  • Pat the steak dry with a paper towel, season generously with 1½ teaspoon Kosher salt and ¼ teaspoon black pepper on all sides. Allow resting for 15 minutes.
  • Make the cilantro chimichurri sauce if not done already.
  • Heat a cast-iron skillet over high heat for about 5 minutes. Add 2 tablespoon neutral oil, cook the seasoned steak for 2-3 minutes per side until internal temperature reaches 125-130°F.
  • Allow the steak to rest for 5-10 minutes before slicing thinly across the grain.
  • Divide rice between bowls, top with sliced skirt steak, drizzle with chimichurri sauce, and sprinkle with flaky sea salt. Optionally, add pickled red onions, cilantro, and lime wedges.

Notes

Nutrition facts are estimates and exclude garnishes. Chimichurri can be made 1 day ahead; season steak 1–2 hours before cooking. Refrigerate steak separately from rice and toppings for up to 3 days. Freeze chimichurri and steak separately; assemble bowls fresh. Serving ideas include sautéed zucchini, corn, avocado, roasted or grilled veggies, spinach, or roasted plantains instead of rice.

Nutrition

Serving: 1bowlCalories: 345kcalCarbohydrates: 15gProtein: 34gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 683mgPotassium: 469mgFiber: 0.2gSugar: 0.03gVitamin A: 13IUVitamin C: 0.1mgCalcium: 16mgIron: 3mg
Keyword chef-tested dinner, chimichurri sauce recipe, elevated beef recipe, homemade chimichurri, how to cook skirt steak, restaurant-worthy dinner
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