Description
Skirt Steak Rice Bowls with Chimichurri combine tender, juicy skirt steak with a fresh, vibrant chimichurri sauce served over a bed of fluffy rice and colorful vegetables. This quick, easy, and nutritious bowl offers bold flavors, satisfying textures, and beautiful presentation perfect for weeknight dinners or meal prep.
Ingredients
Scale
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the Bowl
- 1 lb skirt steak
- 1 cup cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- Additional fresh parsley and cilantro for garnish (optional)
Instructions
- Prepare the chimichurri sauce: Finely chop parsley, cilantro, and garlic either by hand or in a food processor. Combine the chopped herbs and garlic with olive oil, red wine vinegar, lemon juice, red pepper flakes (if using), salt, and black pepper. Mix thoroughly and let the sauce sit for at least 10 minutes to allow the flavors to meld.
- Cook the skirt steak: Season the skirt steak generously with salt and pepper. Heat a skillet or grill over high heat and sear the steak for 3-4 minutes on each side until achieving medium rare or your preferred doneness. Remove the steak and let it rest for 5-10 minutes to retain juices, then slice thinly against the grain to maximize tenderness.
- Prepare the rice and vegetables: Cook your choice of white or brown rice according to package instructions. Chop the cherry tomatoes in halves and dice the cucumber to add freshness and crunch to the bowls.
- Assemble the bowls: Place a generous scoop of cooked rice in each serving bowl. Layer the sliced skirt steak on top, then scatter the cherry tomatoes and cucumber pieces over the steak. Drizzle liberally with chimichurri sauce and garnish with additional fresh herbs if desired.
Notes
- Allow the steak to rest after cooking to keep it juicy and tender.
- Slice the steak against the grain to enhance chewability and texture.
- Use fresh parsley and cilantro for the most vibrant chimichurri flavor.
- Adjust the acidity of the chimichurri by balancing lemon juice and red wine vinegar to taste.
- Store leftover components separately to maintain freshness; reheat steak and rice gently and add fresh chimichurri before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Searing
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg