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Skirt Steak Rice Bowls with Chimichurri Sauce

These Skirt Steak Rice Bowls filled with tender skirt steak and fresh chimichurri sauce are a comforting and customizable meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak and Rice
  • 1 pound skirt steak (look for marbled and fresh cuts) For the best flavor, choose skirt steak from a reputable source.
  • 2 cups cooked long grain white rice (jasmine rice recommended) You can substitute brown rice for a healthier option.
  • 1 tablespoon olive oil (extra virgin for drizzling later)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Chimichurri Sauce
  • 1 cup fresh parsley leaves (flat-leaf preferred) Fresh herbs are key to vibrant chimichurri.
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves (or dried if fresh isn’t available)
  • 3 cloves garlic, minced Fresh garlic for the best flavor.
  • 1/2 teaspoon red pepper flakes Adjust for spice preference.
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste
Fresh Toppings
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 medium avocado, sliced
  • 1 lime cut into wedges

Method
 

Preparation
  1. Cook the rice according to package instructions, then keep it warm.
  2. In a bowl, combine the parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, and a pinch of salt and pepper to prepare the chimichurri. Mix well and set aside.
  3. Pat the skirt steak dry with paper towels and rub it generously with olive oil, kosher salt, and black pepper.
  4. Preheat a grill or a heavy skillet over high heat until it’s very hot.
Cooking
  1. Add the steak to the hot skillet or grill. Cook for 3 to 4 minutes on each side for medium-rare.
  2. Transfer the cooked steak to a cutting board and allow it to rest for 5 minutes before slicing thinly against the grain.
Assembly
  1. Divide the warm rice among serving bowls.
  2. Top with slices of steak and spoon over a generous amount of chimichurri sauce.
  3. Arrange the halved cherry tomatoes, thinly sliced red onion, and avocado around the steak.
  4. Finish with lime wedges on the side.

Notes

For a smoky flavor, marinate the steak in chimichurri for a couple of hours before cooking. Leftovers can be stored for up to 3 days in an airtight container.