Skirt Steak Rice Bowls with Chimichurri Sauce
Savor restaurant-quality Skirt Steak Rice Bowls with Chimichurri Sauce at home! A vibrant dish bursting with flavor—perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or flank/sirloin)
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (like grapeseed or avocado)
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with kosher salt and black pepper. Let it rest at room temperature for 15 minutes.
- Prepare chimichurri sauce by blending parsley (or cilantro), garlic, vinegar, and olive oil until smooth.
- Heat a cast iron skillet over high heat for five minutes. Add oil and sear the steak for approximately three minutes per side until it reaches an internal temperature of 125°F – 130°F.
- Allow the steak to rest for 5 to 10 minutes before slicing against the grain into thin strips.
- Assemble bowls starting with a base of fluffy white rice, topped with sliced skirt steak and drizzled generously with chimichurri sauce. Garnish with optional toppings.
Nutrition
- Serving Size: 1 bowl (approximately 375g)
- Calories: 550
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg