Zesty Skirt Steak Rice Bowls with Chimichurri Recipe

Weeknight dinners demand bold flavors and quick preparation, and these chimichurri skirt steak rice bowls deliver pure culinary excitement.

Tender, marinated skirt steak creates a succulent centerpiece for this vibrant dish.

Zesty chimichurri sauce adds a punch of herbal brightness that transforms simple ingredients into an extraordinary meal.

Each bite promises a perfect balance of smoky grilled meat and fresh, aromatic herbs.

Perfectly cooked rice provides a hearty base that soaks up every delicious drop of sauce.

The combination of juicy steak and tangy chimichurri will make this recipe a new family favorite.

Savor the layers of flavor and watch as this simple bowl becomes the star of your dinner table.

Skirt Steak Rice Bowls with Chimichurri Special Qualities

• Chimichurri sauce transforms a simple steak into a vibrant, zesty meal that packs a punch of herbal and tangy goodness.
• Perfectly seared skirt steak comes together in mere minutes, making this a go-to recipe for busy weeknight dinners or spontaneous gatherings.
• Flexible recipe allows endless personalization with optional toppings like pickled onions, fresh cilantro, and bright lime wedges to suit individual taste preferences.
• Achieve professional-level cooking with a cast-iron skillet technique that delivers a beautifully caramelized exterior and juicy, tender steak every single time.

Skirt Steak Rice Bowls with Chimichurri Ingredient Guide

• Skirt Steak: A flavorful and tender cut of beef that is perfect for grilling or pan-searing.
• Rice: A versatile grain that serves as a hearty base for the steak rice bowls.

• Cilantro Chimichurri Sauce: A vibrant and herbaceous sauce that adds brightness and acidity to the dish.

• Kosher Salt, Black Pepper: Essential seasonings that enhance the natural flavor of the steak.
• Flaky Sea Salt: Adds a delicate crunch and finishing touch to the dish.
• Pickled Red Onions, Cilantro, Lime Wedges: Optional toppings that provide additional freshness and tanginess.

• Oil: Helps prevent the steak from sticking to the pan and promotes even cooking.

Tools You’ll Need for Steak Rice Bowls

• Cast-iron skillet: Heavy-duty pan essential for getting perfect sear on steak.
• Paper towels: Key for drying steak before seasoning to ensure crispy exterior.
• Sharp knife: Crucial for slicing steak thinly and evenly across the grain.
• Cutting board: Sturdy surface for preparing and slicing steak.
• Tongs: Helpful for safely handling and flipping steak during cooking.
• Meat thermometer: Ensures steak reaches perfect medium-rare temperature.
• Measuring spoons: Useful for accurate seasoning and sauce preparation.

Method for Skirt Steak Rice Bowls with Chimichurri

Step 1: Prep The Steak

Grab your skirt steak and give it a gentle pat with paper towels to remove excess moisture.

Sprinkle kosher salt and freshly ground black pepper generously over every surface of the meat.

Allow the steak to chill at room temperature for about 15 minutes, which helps it cook more evenly.

Step 2: Whip Up Chimichurri

Blend fresh cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt in a food processor.

Pulse until the sauce looks vibrant and herbaceous with a slightly chunky texture.

Set aside to let the flavors mingle.

Step 3: Sear The Steak

Fire up a cast-iron skillet over high heat until it’s blazing hot.

Drizzle a touch of oil and carefully place the steak in the pan.

Listen for that satisfying sizzle!

Cook the steak for 2-3 minutes on each side, aiming for a perfect medium-rare with an internal temperature of 125-130°F.

Step 4: Let It Rest And Slice

Transfer the steak to a cutting board and let it rest for 5-10 minutes.

This allows the juices to redistribute, ensuring a juicy bite.

Slice the steak thinly across the grain for maximum tenderness.

Step 5: Build Your Bowl

Scoop fluffy rice into serving bowls.

Layer the sliced steak on top and generously drizzle with the vibrant chimichurri sauce.

Sprinkle some flaky sea salt for extra flavor.

Get creative with optional toppings.

Tips for Juicy Steak Bowls

• Use a reliable meat thermometer to nail the perfect medium-rare at 125-130°F for juicy, tender skirt steak every time.
• Always cut the steak thinly and against the grain to ensure maximum tenderness and easier chewing.
• Allow the steak to rest for 5-10 minutes after cooking to help redistribute juices and keep the meat moist and flavorful.
• Make extra chimichurri sauce and store in the refrigerator for up to a week to use as a delicious marinade or condiment for other dishes.
• Use day-old rice or freshly cooked rice cooled to room temperature for the best texture and preventing clumping in your rice bowls.

Chimichurri Steak Bowl Customizations

• Chicken Swap: Replace skirt steak with grilled or pan-seared chicken breasts for a leaner protein option.
• Vegetarian Bowl: Substitute steak with roasted portobello mushrooms or grilled tofu, maintaining the chimichurri's vibrant flavor profile.
• Cauliflower Rice Alternative: Use cauliflower rice instead of traditional rice for a low-carb, keto-friendly version of the bowl.
• Gluten-Free Adaptation: Ensure all ingredients are certified gluten-free and use tamari instead of soy sauce if included in the original recipe.

Serving Up Skirt Steak Rice Bowls with Chimichurri

• Flavor Fiesta Bowl: Add vibrant pickled red onions and fresh cilantro sprigs for a tangy, herbal burst that complements the rich steak.
• Texture Boost: Sprinkle toasted sesame seeds or crispy fried garlic chips over the bowl to create a delightful crunch that elevates the dish's mouthfeel.
• Zesty Lime Finish: Squeeze fresh lime wedges over the bowl right before serving to brighten the flavors and add a citrusy pop that cuts through the steak's richness.
• Quick Side Companion: Serve with a small side of quick-pickled jalapeños for those who love an extra kick of heat and acidity with their meal.

Skirt Steak Rice Bowls with Chimichurri Storage Ideas

• Store leftover steak and rice separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for 3-4 days.
• Wrap sliced steak and rice in freezer-safe containers or bags. Chimichurri sauce can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Place steak and rice in a microwave-safe dish. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until warmed through.

FAQs

• What makes chimichurri a perfect sauce for skirt steak?

Chimichurri’s bright, herbal flavors cut through the richness of skirt steak, adding zesty freshness and balancing the meat’s intense beefy taste. The combination of cilantro, garlic, and vinegar creates a vibrant complement to the charred, juicy steak.

• Why is resting the steak important before slicing?

Resting allows the meat’s juices to redistribute evenly throughout the steak, ensuring each slice remains tender and moist. When you slice immediately after cooking, the juices will run out, leaving the meat dry and less flavorful. Waiting 5-10 minutes helps retain the steak’s natural moisture.

• How do I know when my skillet is hot enough for searing?

A properly heated skillet should be smoking slightly.

Skirt Steak Rice Bowls with Chimichurri Recipe

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4.7 from 38 reviews

• Total Time: 26 minutes
• Yield: 4 1x

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Description

Mexican-inspired skirt steak rice bowls with chimichurri deliver bold flavors in one satisfying meal. Rich marinades and zesty herb sauce complement tender meat and fluffy rice for a complete dinner experience.

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Ingredients

Scale 1x2x3x

Steak:

• 1.5–2 pounds (680–907 grams) skirt steak
• 1.5 teaspoons kosher salt
• 0.25 teaspoon freshly ground black pepper
• 2 tablespoons (30 milliliters) neutral oil (grapeseed, canola, or avocado)

Rice and Base:

• 2–3 cups (400–600 grams) cooked white rice

Garnishes and Accompaniments:

• 1 cup (240 milliliters) cilantro chimichurri
• Fresh cilantro (optional)
• Flaky sea salt (optional)
• Pickled red onions (optional)
• Lime wedges (optional)

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Instructions

1. Thoroughly dry the skirt steak and generously coat with salt and pepper, allowing it to rest and absorb seasonings at room temperature for 15 minutes.
2. While the steak rests, prepare the vibrant cilantro chimichurri sauce, ensuring all ingredients are finely chopped and well combined.
3. Preheat a cast-iron skillet on high heat for 5 minutes, creating an intense cooking surface that will develop a perfect sear on the steak.
4. Drizzle oil into the scorching hot skillet and carefully place the steak, cooking for 2-3 minutes on each side until a rich golden crust forms and internal temperature reaches 125-130°F for medium-rare.
5. Transfer the steak to a cutting board and let it rest for 5-10 minutes, allowing juices to redistribute and ensure maximum tenderness.
6. Slice the steak thinly against the grain to maximize tenderness and create attractive, uniform pieces.
7. Construct the rice bowls by layering fluffy rice as a base, arranging the sliced steak on top, and generously drizzling with the fresh chimichurri sauce.
8. Enhance the bowl with optional garnishes like chopped herbs, sliced radishes, or additional sauce to personalize the dish.

Notes

• Maximize Flavor by letting the steak sit at room temperature before cooking, which helps it cook more evenly and develop a beautiful crust.
• Slice Against the Grain to ensure tender, easy-to-chew meat that melts in your mouth and prevents tough, chewy texture.
• Customize Dietary Needs by swapping white rice for cauliflower rice for a low-carb option or using gluten-free tamari instead of soy sauce for gluten-sensitive diners.
• Enhance Meal Prep by cooking extra steak and chimichurri sauce to use in salads, tacos, or quick lunches throughout the week.

• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 100 mg