Skirt Steak Rice Bowls Chimichurri (Printable Version)
Juicy steak with cilantro chimichurri on rice, customizable with veggies and fresh garnishes for a lively meal.
# Ingredients:
→ For the steak
01 -
700–900 g skirt steak, or use preferred steak cut
02 -
7 g kosher salt
03 -
0.5 g freshly ground black pepper
04 -
30 ml neutral oil (grapeseed, canola, or avocado oil)
→ For serving
05 -
240 ml cilantro chimichurri sauce
06 -
400–600 g cooked white rice
07 -
Optional: fresh cilantro leaves
08 -
Optional: flaky sea salt
09 -
Optional: pickled red onions
10 -
Optional: lime wedges
# Steps:
01 -
Pat the steak dry with a paper towel, then season thoroughly on all sides with kosher salt and black pepper. Allow to rest at room temperature for 15 minutes before cooking.
02 -
If not already prepared, make a batch of cilantro chimichurri sauce following your preferred method.
03 -
Heat a large cast-iron skillet over high heat for 5 minutes until extremely hot. Add neutral oil and carefully lay the steak in the pan. Sear for 2–3 minutes per side, or until an internal temperature of 52–54°C is reached for medium-rare. Transfer the steak to a board and allow to rest for 5–10 minutes.
04 -
Slice the rested steak thinly across the grain to maximize tenderness.
05 -
Divide the cooked rice evenly among serving bowls. Layer with sliced steak, then generously spoon chimichurri sauce over the top. Finish with flaky sea salt. Garnish with pickled red onions, additional cilantro, and lime wedges as desired.
# Notes:
01 -
For best results, prepare chimichurri a day in advance and allow steak to rest before slicing.
02 -
Store cooked steak, rice, and toppings separately in airtight containers; refrigerate up to 3 days.
03 -
Chimichurri sauce can be made ahead and frozen; freeze steak separately for optimal quality.
04 -
For added flavor and variety, include sautéed zucchini, corn, sliced avocado, grilled vegetables, or fresh spinach.
05 -
Roasted plantains are a flavorful alternative to white rice.