Skirt Steak Rice Bowls with Chimichurri Sauce
If you’re searching for a quick yet satisfying dinner option, these Skirt Steak Rice Bowls with Chimichurri Sauce are the perfect choice. This vibrant dish features juicy skirt steak paired with perfectly cooked rice and a zesty cilantro chimichurri sauce that elevates the flavors. Whether you’re preparing a weeknight meal or entertaining friends and family, this recipe is sure to impress while being easy to whip up in under 40 minutes. Plus, it’s customizable, allowing you to tailor it based on your preferences or what you have on hand. Get ready for a flavorful experience that turns dinner into a delightful occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or substitute your favorite cut)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional toppings: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with Kosher salt and black pepper, letting it sit at room temperature for about 15 minutes.
- Prepare the cilantro chimichurri sauce using fresh herbs and citrus.
- Heat a cast-iron skillet over high heat for 5 minutes and add neutral oil.
- Cook the seasoned steak for 2-3 minutes per side until it reaches an internal temperature of 125-130°F. Allow it to rest for 5-10 minutes.
- Slice the steak against the grain and assemble your rice bowls by placing rice, sliced steak, and chimichurri on top. Add optional garnishes as desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 580
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg