Skirt Steak Rice Bowls with Chimichurri Sauce
Indulge in the vibrant flavors of Skirt Steak Rice Bowls with Chimichurri Sauce, a dish that brings restaurant-quality dining to your home. This quick and easy recipe features tender, juicy skirt steak paired with fluffy rice and an invigorating cilantro chimichurri sauce. Perfect for casual family dinners or impressing guests, these rice bowls are not only visually stunning but also packed with flavor. Customize your bowl with seasonal vegetables or additional toppings, making it an ideal option for meal prep throughout the week. Enjoy the delightful contrast of textures and tastes in every bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Argentinian
Ingredients
Scale
- 1–2 lbs skirt steak
- 1 tsp kosher salt
- tsp black pepper
- 2 tbsp neutral oil
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Pat the skirt steak dry and season both sides with salt and pepper. Let it rest at room temperature for 15 minutes.
- Prepare the cilantro chimichurri sauce if not already done.
- Heat a cast-iron skillet over high heat for about 5 minutes and add neutral oil.
- Cook the seasoned steak for 23 minutes on each side until it reaches an internal temperature of 125130F for medium-rare.
- Let the steak rest for 510 minutes before thinly slicing against the grain.
- Assemble by dividing rice into bowls, topping with sliced steak, chimichurri sauce, and optional garnishes.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg