What the heck is this?
Ever crave a hearty, flavorful meal that’s simple yet full of personality? Skirt Steak Rice Bowls with Chimichurri Sauce are your new go-to! Picture this: juicy, tender skirt steak, perfectly seasoned and grilled to your liking, served over a bed of fluffy rice, and drizzled with a zesty, herb-packed chimichurri sauce. It’s a little bit Argentine, a little bit comfort food, and totally packed with flavor. Whether it’s a weeknight dinner or a weekend feast, this bowl is a showstopper that will make you wonder why you haven’t made it sooner.
Why You’ll Love This Recipe
Bold flavors that will make your taste buds dance
Juicy skirt steak that’s perfectly grilled and super tender
Chimichurri sauce that adds a tangy, herbaceous kick
Perfectly balanced with rice to soak up all that sauce
Customizable with your favorite toppings like avocado, pickled onions, or corn
Can be served as a meal prep hero for the week
The Good Stuff You’ll Need
For the Skirt Steak:
1 1/2 pounds skirt steak
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
For the Chimichurri Sauce:
1 cup fresh parsley, packed
1/4 cup fresh cilantro, packed
1/4 cup red wine vinegar
1/4 cup olive oil
2 garlic cloves
1 teaspoon red pepper flakes (optional for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
For the Rice Bowl:
2 cups cooked white rice (or brown rice for a healthier twist)
Optional toppings: avocado slices, pickled onions, roasted vegetables, or grilled corn
Let’s Do This
Step 1: Season and Sear the Steak
Start by seasoning your skirt steak with olive oil, salt, pepper, smoked paprika, garlic powder, and cumin. Let it marinate for about 15 minutes (or longer if you have time). Preheat a grill or grill pan over medium-high heat. Once hot, place the skirt steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness. Remove from the grill and let it rest for a few minutes before slicing it thinly against the grain.
Step 2: Make the Chimichurri Sauce
While the steak is cooking, blend all the chimichurri ingredients in a food processor or blender. Pulse until the herbs are finely chopped and everything is well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Set aside.
Step 3: Assemble the Rice Bowls
In a bowl, start with a generous scoop of cooked rice as the base. Layer the sliced skirt steak on top, and drizzle with the chimichurri sauce. Top with your choice of optional toppings like creamy avocado, tangy pickled onions, roasted veggies, or corn for extra texture and flavor.
Step 4: Serve and Enjoy
Dig in! This dish is bursting with flavor from the juicy steak and the herbaceous, tangy chimichurri sauce. Every bite is a delicious combination of smokiness, acidity, and freshness.
Serving Suggestions
Serve with a side of roasted potatoes or grilled vegetables for a complete meal.
Pair with a crisp, chilled white wine like Sauvignon Blanc to balance the richness of the steak.
Add a side salad with a light vinaigrette to cut through the richness.
Switch It Up
Go for a different protein: Swap the skirt steak for grilled chicken, shrimp, or even a plant-based protein like tofu or tempeh.
Customize the rice: Use cauliflower rice for a low-carb version or try quinoa for extra protein.
Change up the sauce: If you’re not into chimichurri, try a creamy garlic sauce or a spicy sriracha mayo.
Make-Ahead Tips
The chimichurri sauce can be made in advance and stored in the fridge for up to a week.
You can also grill the steak ahead of time, slice it, and store it in the fridge for up to 3 days. When ready to serve, just warm it up and assemble the bowls.
Questions People Actually Ask
Q: Can I use a different cut of steak?
A: Absolutely! You can use flank steak, ribeye, or any tender cut of steak that you prefer. Just adjust the cooking time accordingly.
Q: Is chimichurri sauce spicy?
A: It has a mild kick from the red pepper flakes, but it’s not overly spicy. If you’re sensitive to heat, feel free to leave the flakes out.
Q: Can I make this dish vegetarian?
A: Yes! Simply swap the steak for grilled veggies or a plant-based protein like tempeh or tofu, and you’ll have a delicious vegetarian bowl.
Q: How do I make it spicier?
A: Add extra red pepper flakes or even a chopped chili pepper to the chimichurri sauce for a bolder flavor.
Skirt Steak Rice Bowls with Chimichurri Sauce: A Flavor Explosion in Every Bite
- Total Time: 30 minutes
- Yield: 4 servings
Description
Ever crave a hearty, flavorful meal that’s simple yet full of personality? Skirt Steak Rice Bowls with Chimichurri Sauce are your new go-to! Picture this: juicy, tender skirt steak, perfectly seasoned and grilled to your liking, served over a bed of fluffy rice, and drizzled with a zesty, herb-packed chimichurri sauce. It’s a little bit Argentine, a little bit comfort food, and totally packed with flavor. Whether it’s a weeknight dinner or a weekend feast, this bowl is a showstopper that will make you wonder why you haven’t made it sooner.
Ingredients
For the Skirt Steak:
1 1/2 pounds skirt steak
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
For the Chimichurri Sauce:
1 cup fresh parsley, packed
1/4 cup fresh cilantro, packed
1/4 cup red wine vinegar
1/4 cup olive oil
2 garlic cloves
1 teaspoon red pepper flakes (optional for heat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
For the Rice Bowl:
2 cups cooked white rice (or brown rice for a healthier twist)
Optional toppings: avocado slices, pickled onions, roasted vegetables, or grilled corn
Instructions
Step 1: Season and Sear the Steak
Start by seasoning your skirt steak with olive oil, salt, pepper, smoked paprika, garlic powder, and cumin. Let it marinate for about 15 minutes (or longer if you have time). Preheat a grill or grill pan over medium-high heat. Once hot, place the skirt steak on the grill and cook for 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness. Remove from the grill and let it rest for a few minutes before slicing it thinly against the grain.
Step 2: Make the Chimichurri Sauce
While the steak is cooking, blend all the chimichurri ingredients in a food processor or blender. Pulse until the herbs are finely chopped and everything is well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Set aside.
Step 3: Assemble the Rice Bowls
In a bowl, start with a generous scoop of cooked rice as the base. Layer the sliced skirt steak on top, and drizzle with the chimichurri sauce. Top with your choice of optional toppings like creamy avocado, tangy pickled onions, roasted veggies, or corn for extra texture and flavor.
Step 4: Serve and Enjoy
Dig in! This dish is bursting with flavor from the juicy steak and the herbaceous, tangy chimichurri sauce. Every bite is a delicious combination of smokiness, acidity, and freshness.
Notes
Serve with a side of roasted potatoes or grilled vegetables for a complete meal.
Pair with a crisp, chilled white wine like Sauvignon Blanc to balance the richness of the steak.
Add a side salad with a light vinaigrette to cut through the richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~580 kcal per serving
- Carbohydrates: ~45g per serving
- Protein: ~40g per serving