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