Skirt Steak Rice Bowls with Chimichurri Sauce
Skirt Steak Rice Bowls with Chimichurri Sauce are a vibrant and satisfying dish that combines juicy skirt steak, fluffy rice, and a fresh cilantro chimichurri sauce. Perfect for busy weeknights or special occasions, this recipe is not just quick to prepare but also packed with flavor. The savory steak pairs beautifully with the tangy chimichurri, creating a delightful meal that will impress your family and friends. Customizable with your favorite vegetables and toppings, these bowls are also a healthy option rich in protein and fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 2–3 cups cooked white rice
- 1 cup cilantro chimichurri
Instructions
- Pat the skirt steak dry and season generously with salt and pepper. Let it rest at room temperature for at least 15 minutes.
- If you haven't prepared it yet, make your cilantro chimichurri sauce.
- Heat a cast-iron skillet over high heat for about 5 minutes. Add neutral oil and carefully place the seasoned steak in the skillet. Cook for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F.
- Allow the steak to rest for 5-10 minutes before slicing thinly against the grain.
- Assemble bowls by dividing cooked rice among them, topping with sliced steak and chimichurri sauce.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 540
- Sugar: 0g
- Sodium: 800mg
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg