Skirt Steak Rice Bowls with Chimichurri Sauce
If you’re searching for a quick yet satisfying dinner that’s bursting with flavor, look no further than these Skirt Steak Rice Bowls with Chimichurri Sauce. Perfect for busy weeknights or family gatherings, this recipe allows everyone to customize their bowls with fresh veggies and toppings. Juicy skirt steak paired with a vibrant chimichurri sauce creates an explosion of taste in every bite. Plus, it’s versatile enough to cater to various preferences—whether you have picky eaters or culinary adventurers at the table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Skillet
- 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)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional toppings: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak generously with Kosher salt and black pepper. Allow it to rest at room temperature for 15 minutes.
- Prepare the chimichurri sauce if not using store-bought.
- Heat a cast-iron skillet over high heat and add neutral oil. Sear the steak for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F.
- Remove the steak and let it rest for 5-10 minutes before slicing.
- Assemble your bowls by layering cooked rice, sliced steak, and chimichurri sauce. Add optional toppings as desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 1g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg