Skirt Steak Rice Bowls with Chimichurri Sauce
If you’re in the mood for a quick yet impressive dinner, these Skirt Steak Rice Bowls with Chimichurri Sauce are an absolute delight! Tender skirt steak, expertly seared to perfection, is paired with a vibrant and herbaceous chimichurri sauce that elevates each bite. This recipe is not only easy to prepare but also highly customizable, allowing you to incorporate your favorite toppings and sides. Ideal for busy weeknights or casual gatherings, these rice bowls make for a satisfying meal that’s sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or your choice of 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 toppings: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Pat skirt steak dry and season with salt and pepper. Let it sit at room temperature for about 15 minutes.
- If not prepared yet, whisk together fresh herbs, garlic, vinegar, and olive oil to create the chimichurri sauce.
- Heat a cast iron skillet over high heat for approximately 5 minutes. Add oil and carefully place seasoned steak in the skillet. Sear for about 2-3 minutes on each side until it reaches medium-rare (125-130°F).
- Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing.
- Divide cooked rice into bowls, top with sliced steak, drizzle with chimichurri sauce, and add optional toppings as desired.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg