Description
Hearty Skirt Steak Rice Bowl blends Mexican-inspired flavors with tender grilled meat and zesty toppings. Fragrant rice, perfectly seared steak, and fresh garnishes create a satisfying meal that delivers bold, complex tastes you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 1/2–2 pounds skirt steak
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
Cooking Oils and Sauce:
- 2 tablespoons neutral oil (grapeseed, canola, or avocado)
- 1 cup chimichurri sauce
Accompaniments and Garnishes:
- 2–3 cups cooked white rice
- Fresh cilantro for garnish
- Flaky sea salt for finishing
- Pickled red onions for serving
- Lime wedges for serving
Instructions
- Prepare the skirt steak by thoroughly drying its surface and generously coating with kosher salt and black pepper. Allow the meat to equilibrate to room temperature for a quarter-hour.
- Position a cast iron skillet over maximum heat, allowing it to thoroughly warm for approximately 5 minutes until surface becomes scorching hot.
- Introduce a thin layer of high-smoke-point oil to the searing skillet. Carefully place seasoned steak into the pan, creating an immediate sizzling reaction.
- Sear the steak for 2-3 minutes on each side, aiming for an internal temperature between 125-130°F, which indicates a perfect medium-rare doneness.
- Transfer steak to a cutting board and allow it to rest undisturbed for 5-10 minutes, enabling internal temperature to stabilize around 130-135°F and juices to redistribute.
- Using a sharp knife, slice the rested steak against the grain into thin, elegant strips to maximize tenderness.
- Construct rice bowls by distributing cooked rice as a foundational layer in serving dishes.
- Artfully arrange sliced steak atop the rice, drizzle with vibrant chimichurri sauce, and sprinkle flaky sea salt for enhanced flavor complexity.
- Customize with optional garnishes like fresh herbs, pickled vegetables, or additional condiments according to personal preference.
Notes
- Invest in a high-quality cast iron skillet for the best sear and heat distribution when cooking skirt steak.
- Allow the steak to reach room temperature before cooking to ensure even cooking and a more tender result.
- Use a meat thermometer for precise doneness and consistently perfect steak every time.
- Slice the steak against the grain to break down muscle fibers, creating a more tender and easier-to-chew texture.
- Try different marinades or seasonings to customize the flavor profile of your rice bowl.
- For a lighter option, swap white rice with cauliflower rice or quinoa to reduce carbohydrates.
- Meal prep friendly – cook extra steak and store in airtight container for quick lunches throughout the week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg