Description
This Skirt Steak Rice Bowl with Chimichurri Sauce is the perfect balance of bold, fresh, and satisfying flavors. Juicy, seared steak meets vibrant, herbaceous chimichurri sauce, all served over a fluffy bed of rice. Garnished with pickled onions, lime, and fresh cilantro, this easy yet restaurant-quality meal is perfect for busy weeknights or a special treat.
Ingredients
For the Steak:
- 1½–2 lbs skirt steak (or substitute with flank, hanger, or ribeye)
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (grapeseed, canola, or avocado oil)
For the Chimichurri Sauce:
- 1 cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 3 tablespoons red wine vinegar
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 Fresno chile, finely chopped
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
For Serving:
- 2–3 cups cooked white rice
- Pickled red onions
- Fresh cilantro (optional)
- Lime wedges (optional)
- Flaky sea salt for garnish
Instructions
1. Prepare the Chimichurri Sauce
- In a small bowl, combine cilantro, parsley, red wine vinegar, shallot, garlic, Fresno chile, and salt.
- Slowly whisk in the olive oil until well combined. Set aside to let the flavors meld.
2. Cook the Steak
- Pat the skirt steak dry and season both sides with salt and black pepper.
- Heat a cast-iron skillet over high heat for 5 minutes.
- Add neutral oil, then sear the steak for 2-3 minutes per side (for medium-rare, aim for an internal temp of 125°F-130°F).
- Transfer to a cutting board and let the steak rest for 5-10 minutes, then slice against the grain.
3. Assemble the Rice Bowls
- Divide cooked rice into serving bowls.
- Top with sliced steak and drizzle generously with chimichurri sauce.
- Garnish with pickled red onions, fresh cilantro, lime wedges, and flaky sea salt.
Notes
- Steak Alternative: Use flank, hanger, or ribeye if you don’t have skirt steak.
- Spice Level: Add red pepper flakes or extra chile to make it spicier.
- Best Cooking Method: Cast-iron is ideal for a perfect sear, but grilling the steak works great too!
- Storage: Store steak and rice separately in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American-Inspired