Skirt Steak Rice Bowls with Chimichurri Sauce
Looking for a delightful yet quick dinner option? These Skirt Steak Rice Bowls with Chimichurri Sauce offer a vibrant combination of juicy skirt steak and zesty chimichurri, all atop a fluffy bed of rice. Perfect for busy weeknights or casual gatherings, this dish is not only bursting with flavor but also customizable to suit your taste. Add seasonal veggies or switch up the protein for a personal touch. In just 40 minutes, you can create a restaurant-quality meal that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or substitute chicken or beef)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with salt and pepper on both sides. Allow it to rest at room temperature for 15 minutes.
- Prepare your cilantro chimichurri sauce if it’s not pre-made.
- Heat a large cast-iron skillet over high heat. Add oil before placing the seasoned steak in the skillet. Sear each side for about 2-3 minutes until it reaches an internal temperature of 125-130°F for medium-rare.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain.
- Assemble bowls by dividing rice among servings, topping with sliced steak, drizzling chimichurri sauce, and adding any optional toppings desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 2g
- Sodium: 786mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg