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Sizzlin' Skirt Steak Rice Bowls with Zesty Chimichurri Sauce

A flavorful and customizable dish featuring grilled skirt steak, fluffy rice, fresh vegetables, and a vibrant chimichurri sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin American
Calories: 530
Ingredients Method Notes

Ingredients
  

For the Rice and Steak
  • 1 pound skirt steak Look for well-marbled cuts for extra flavor and tenderness.
  • 2 cups cooked long grain white rice You can substitute with brown rice or quinoa for a healthier twist.
  • 1 tablespoon olive oil Use high-quality extra virgin for the best flavor.
  • 1 teaspoon kosher salt To enhance the natural flavors of the ingredients.
  • 1/2 teaspoon black pepper Freshly ground for a bolder flavor.
For the Chimichurri Sauce
  • 1 cup fresh parsley leaves Flat-leaf parsley is preferred for its vibrant flavor.
  • 1/2 cup fresh cilantro leaves Adds a fresh note to the chimichurri.
  • 2 tablespoons fresh oregano leaves Brightens up the dish; you can use dried if in a pinch (1 tablespoon).
  • 3 cloves garlic, minced Infuses incredible flavor; don’t skip this!
  • 1/2 teaspoon red pepper flakes A hint of heat; adjust to your preference.
  • 2 tablespoons red wine vinegar Adds acidity and balances the rich meat.
  • 1/2 cup extra-virgin olive oil Essential for the chimichurri.
For Serving
  • 1 cup cherry tomatoes, halved Sweet and colorful, enhancing the visual appeal.
  • 1 small red onion, thinly sliced Adds a nice crunch and sharp flavor; soak in water briefly to mellow the taste if desired.
  • 1 lime cut into wedges A finishing touch that brightens everything.

Method
 

Preparation
  1. Cook the rice according to package instructions. Keep it warm.
  2. In a bowl, mix together parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, and a pinch of salt and pepper. Set aside.
  3. Pat the skirt steak dry and rub with olive oil. Season with kosher salt and black pepper.
  4. Preheat a grill or skillet over high heat.
Cooking
  1. Cook the steak on the grill for about 3-4 minutes on each side for medium-rare.
  2. Let the steak rest for about 5 minutes before slicing thinly against the grain.
Assembly
  1. In serving bowls, divide the warm rice, top with sliced steak, spoon over chimichurri sauce, and garnish with cherry tomatoes, red onion, and avocado.
  2. Finish with lime wedges.

Notes

Quality Counts: For steak, freshness is key. Let steak sit at room temperature for about 30 minutes before cooking. Store leftovers separately.