Sizzling Skirt Steak Rice Bowls with Chimichurri Recipe

Weeknight dinners demand bold flavors and quick preparation, and these zesty skirt steak rice bowls with chimichurri deliver precisely that.

Juicy, marinated skirt steak sizzles with intense Argentine-inspired seasonings.

The vibrant green chimichurri sauce adds a bright, herbaceous kick to every single bite.

Tender slices of perfectly grilled meat rest atop fluffy rice, creating a balanced and satisfying meal.

Crisp vegetables and the tangy sauce transform this simple dish into a restaurant-worthy experience.

Each component brings its own unique texture and depth of flavor to the bowl.

You’ll want to savor every mouthwatering spoonful of this stunning skirt steak creation.

Keeping Skirt Steak Rice Bowls with Chimichurri Fresh

• Store leftover steak and rice separately in airtight containers. Keep in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Place steak slices on a microwave-safe plate, cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking to prevent overcooking.
• Gently reheat steak in a lightly oiled skillet over medium-low heat. Cook for 1-2 minutes per side, ensuring it stays tender and doesn't dry out.
• Enjoy steak and rice cold by adding fresh chimichurri sauce for a quick, delicious lunch straight from the refrigerator.

FAQs

• What makes chimichurri sauce unique?

Chimichurri is a vibrant Argentinian herb sauce featuring fresh parsley, garlic, olive oil, and vinegar, delivering a tangy, bright flavor that perfectly complements grilled meats.

• How do I know when my skirt steak is cooked perfectly?

Use a meat thermometer to check for 125-130°F for medium-rare. The key is high heat and quick cooking to maintain tenderness and prevent toughness.

• Why slice steak across the grain?

Cutting across the grain breaks down muscle fibers, making the meat more tender and easier to chew. For skirt steak, this technique is crucial to ensure a soft, enjoyable texture.

Flavor Highlights of Skirt Steak Rice Bowls with Chimichurri

• Chimichurri sauce adds a vibrant, zesty punch that transforms ordinary steak into a mouthwatering culinary adventure.
• Easily personalize with optional toppings like pickled red onions, fresh cilantro, and tangy lime wedges to match your taste preferences.
• This recipe delivers restaurant-quality results with minimal prep and cooking time, making it perfect for busy home cooks craving a delicious meal.
• Learn professional techniques like high-heat searing and letting meat rest, elevating your home cooking skills with each delicious bite.

Ingredients to Create Skirt Steak Rice Bowls with Chimichurri

• Skirt Steak: A flavorful, tender cut of beef that becomes perfectly juicy when cooked to medium-rare.

• Kosher Salt, Black Pepper: Essential spices that enhance the natural flavor of the steak and create a delicious crust.

• Cooking Oil: Helps create a perfect sear and prevents the steak from sticking to the skillet.

• Cilantro Chimichurri: A vibrant, herbal sauce that adds bright, zesty flavor to the steak and complements its richness.

• Rice: A neutral, fluffy grain that serves as the foundation of the bowl and absorbs the steak's juices.

• Flaky Sea Salt: Adds a final touch of texture and enhances the overall seasoning.
• Pickled Red Onions, Cilantro, Lime Wedges: Fresh toppings that provide additional flavor, brightness, and visual appeal to the dish.

Tools to Assemble Skirt Steak Rice Bowls with Chimichurri

• Cast-iron skillet: Essential for high-heat searing and developing a perfect crust on the steak.
• Paper towels: Used to pat the steak dry before seasoning, ensuring better browning.
• Cutting board: Needed for slicing steak and preparing ingredients.
• Sharp knife: Critical for thinly slicing steak across the grain.
• Tongs: Helpful for safely handling and turning the steak during cooking.
• Meat thermometer: Ensures steak is cooked to the perfect medium-rare temperature.
• Mixing bowl: Used for preparing chimichurri sauce.
• Measuring spoons: Assist in accurately seasoning and measuring ingredients.

Making Skirt Steak Rice Bowls with Chimichurri, Step by Step

Step 1: Pamper Your Steak

Grab your skirt steak and give it a gentle pat dry with paper towels.

Shower the meat with kosher salt and freshly ground black pepper, making sure every inch gets some love.

Let the steak chill at room temperature for about 15 minutes to ensure even cooking.

Step 2: Whip Up Zesty Chimichurri

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

Pulse until you create a vibrant, herbaceous sauce that’ll make your taste buds dance.

Step 3: Sear Like a Pro

Fire up your cast-iron skillet until it’s smoking hot.

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

Listen for that satisfying sizzle!

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

Step 4: Give Steak a Breather

Remove the steak from heat and let it rest for 5-10 minutes.

This crucial pause allows the juices to redistribute, ensuring maximum flavor and tenderness.

After resting, slice the steak against the grain into thin, mouth-watering strips.

Step 5: Build Your Dream Bowl

Start with a fluffy base of steamed rice.

Layer those gorgeous steak slices on top, then generously drizzle with the vibrant chimichurri sauce.

Sprinkle some flaky sea salt for extra punch.

Get creative with toppings like tangy pickled red onions, fresh cilantro sprigs, and bright lime wedges to add your personal flair.

Tips for Skirt Steak Rice Bowls with Chimichurri Perfection

• Pat steak completely dry to ensure perfect searing and develop a delicious crispy exterior without steaming.
• Use a meat thermometer to hit the exact medium-rare temperature between 125-130°F for optimal tenderness and flavor.
• Always slice steak against the grain to break down muscle fibers, guaranteeing a more tender and easier-to-chew bite.
• Allow steak to rest after cooking so juices redistribute, preventing moisture loss and maintaining maximum juiciness.
• Experiment with additional toppings like pickled red onions or fresh cilantro to add brightness and depth to the rice bowl.

Fresh Takes for Skirt Steak Rice Bowls with Chimichurri

• Chicken Chimichurri Bowl: Replace skirt steak with grilled chicken breast, marinated in olive oil and herbs for a lighter protein option.
• Vegetarian Quinoa Bowl: Swap steak with roasted portobello mushrooms or grilled tofu, served over quinoa instead of rice for added protein and nutrients.
• Gluten-Free Cauliflower Rice Bowl: Use cauliflower rice as a low-carb base, keeping the chimichurri sauce and protein the same for a grain-free alternative.
• Mediterranean-Inspired Bowl: Substitute steak with lamb, use Greek-style rice, and add tzatziki sauce alongside chimichurri for a Mediterranean flavor profile.

Serving Up Skirt Steak Rice Bowls with Chimichurri

• Flavor Fusion Fiesta: Top the rice bowls with extra chimichurri for a zesty punch that brightens every bite.
• Fresh Finish Flair: Sprinkle crispy chopped cilantro and crumbled queso fresco for added texture and authentic Latin flavor.
• Spice Level Boost: Add sliced jalapeños or a drizzle of hot sauce for those craving an extra kick of heat and excitement.
• Protein Power-Up: Serve with black beans or grilled corn on the side to make the meal more substantial and satisfying.

Skirt Steak Rice Bowls with Chimichurri Recipe

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4.8 from 10 reviews

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

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Description

Savory skirt steak rice bowls with chimichurri invite culinary adventure from Argentina’s passionate grilling traditions. Herb-packed sauce and perfectly seared meat combine for a bold, satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 to 2 pounds (0.45 to 0.9 kilograms) skirt steak
• 2–3 cups cooked white rice

Seasoning and Cooking Ingredients:

• 1.5 teaspoons kosher salt
• 0.25 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (grapeseed, canola, or avocado)

Garnish and Serving Ingredients:

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

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Instructions

1. Prepare the steak by patting it dry with a clean kitchen towel. Generously season both sides with kosher salt and freshly ground black pepper. Allow the meat to come to room temperature for approximately 15 minutes to ensure even cooking.
2. Craft the vibrant chimichurri sauce using fresh cilantro, following the specified recipe instructions. Ensure all ingredients are finely chopped and well-combined.
3. Heat a cast-iron skillet on high heat for 5 minutes until it’s extremely hot. Carefully add a thin layer of oil to the pan. Gently place the seasoned steak into the skillet, allowing it to sear for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F for a perfect medium-rare finish.
4. Remove the steak from the heat and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat. After resting, slice the steak thinly across the grain to maximize tenderness.
5. Construct the rice bowls by creating a base of fluffy rice. Artfully arrange the thinly sliced steak on top of the rice. Drizzle generously with the prepared chimichurri sauce. Enhance the presentation with a sprinkle of flaky sea salt and optional garnishes such as tangy pickled red onions, fresh cilantro leaves, and zesty lime wedges.

Notes

• Maximize Flavor by letting steak rest at room temperature before cooking, allowing even seasoning and more tender meat.
• Achieve Perfect Doneness by using a meat thermometer to check internal temperature, ensuring juicy and perfectly cooked steak every time.
• Enhance Texture by slicing steak thinly against the grain, which breaks down muscle fibers and creates more tender, melt-in-your-mouth bites.
• Customize for Dietary Needs by swapping rice with cauliflower rice for a low-carb option or using gluten-free tamari instead of soy sauce for gluten-sensitive diners.

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

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 1g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg