Skirt Steak Rice Bowls Chimichurri

Skirt Steak Rice Bowls with chimichurri sauce make dinner feel restaurant special in less than an hour. The sliced steak is juicy and satisfying while the herb-packed sauce wakes up every bite. Paired with fluffy rice and bright seasonal toppings like quick-pickled onions and crisp veggies this bowl has it all comforting base zippy fresh finish plenty of bold flavors but no fuss.

I first made this for a Friday night when everyone was tired and hungry It disappeared so quickly I started doubling the recipe and now it is our top pick for any weeknight steak craving

Ingredients

• Skirt steak: this thin cut soaks up flavor and cooks lightning fast Try to buy steak with good marbling for juiciness
• Kosher salt: seasons deeply without harshness Go for flaky sea salt as a finishing touch
• Freshly ground black pepper: for peppery bite always grind yourself for the freshest flavor
• Neutral oil: like grapeseed canola or avocado lets the meat shine without competing flavors Check labels for high smoke point
• Cilantro chimichurri: a bright herby sauce that cuts through the richness Use fresh cilantro and a bit of citrus for the best results
• Cooked white rice: the soft base that balances the steak Go for medium or long grain for the classic texture
• Optional but recommended fresh cilantro: adds a cooling pop Pick leaves that look bright and unwilted
• Pickled red onions: they supply tang and crunch Quick pickling at home gives the best flavor
• Lime wedges: their acidity wakes up every bite Choose heavy limes with shiny skin for juiciness
• Flaky sea salt: for a boost of finishing texture and flavor Use just a pinch right before serving

Step-by-Step Instructions

Season and Rest the Steak:

Pat the steak completely dry with paper towels This encourages crust formation on the pan Sprinkle generously with kosher salt and pepper on both sides Let it sit out at room temperature for at least fifteen minutes so the meat cooks evenly

Prepare the Chimichurri:

If not already made blend together fresh cilantro garlic olive oil citrus and red wine vinegar for your chimichurri sauce You want it vibrant green strong tasting and a bit loose to drizzle

Sear the Steak:

Heat a large cast-iron skillet over high heat for five minutes until it is nearly smoking Swirl in oil then lay in the steak Cook undisturbed for two to three minutes per side for medium-rare It should develop deep brown crust while staying pink inside Use a thermometer for best results pulling the steak at one hundred thirty degrees for medium-rare

Rest and Slice:

Transfer steak to a board and let rest five to ten minutes Resting keeps juices inside Slice thinly against the grain for the most tender bite

Assemble Your Rice Bowls:

Scoop warm rice into bowls and arrange sliced steak over the top Spoon chimichurri generously over the steak Sprinkle with flaky salt and tuck in your favorite toppings pickled onions lime wedges cilantro more veggies as you wish

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My favorite part is piling on the bright pickled onions which I began adding after seeing them at a small Argentinian restaurant downtown My family loves arguing over who gets the most sauce and it always makes for a lively meal

Storage Tips

Keep leftover steak and rice in separate airtight containers in the fridge up to three days For longer storage you can freeze the steak and the sauce separately and quickly assemble fresh bowls whenever the craving hits Reheat steak gently so it stays juicy and does not dry out

Ingredient Substitutions

If you cannot find skirt steak flank steak or flat iron steak also work beautifully For the brightest sauce you can swap in parsley for cilantro or even blend the two Avocado oil is a great alternative if you want a mild flavor

Serving Suggestions

These bowls are very versatile I love serving them with quick sautéed zucchini or roasted corn Sliced avocado and fresh spinach make for a nourishing meal For a twist you can swap white rice for roasted plantains or a whole grain like brown rice

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Cultural Context

This recipe takes inspiration from Argentine cuisine where steak and chimichurri are staples The bowls format with rice and finishing veggies is an easy weeknight adaptation that lets everyone build their own meal as they like it This little bit of fun at the table reminds me of our family’s favorite meals growing up

Recipe FAQs

→ How do I achieve tender skirt steak?

Bring your skirt steak to room temperature and season well. Sear over high heat for just a few minutes per side, then let it rest before slicing thinly across the grain.

→ Can I substitute the rice base?

Yes, swap white rice for options like brown rice, quinoa, or even roasted plantains depending on your preference.

→ What is the best way to make chimichurri?

Combine fresh cilantro, parsley, garlic, olive oil, vinegar, and citrus with a pinch of chili flakes for brightness and tang.

→ How should leftovers be stored?

Keep steak, rice, and toppings in separate containers in the fridge for up to 3 days to maintain freshness and texture.

→ Which toppings pair well with these bowls?

Try pickled red onions, sautéed zucchini, grilled corn, sliced avocado, and a sprinkle of flaky sea salt or lime juice.

→ Can I prepare elements ahead of time?

Chimichurri can be made a day in advance, and steak may be salted a few hours ahead. Prepare veggies and rice as needed for a quick assembly.