Skirt Steak Rice Bowls with Chimichurri Sauce
Indulge in the vibrant flavors of Skirt Steak Rice Bowls with Chimichurri Sauce—a dinner that effortlessly combines ease and elegance. Perfect for a busy weeknight or a cozy family gathering, this dish features juicy skirt steak paired with a bright, herbaceous chimichurri sauce. Each bowl is customizable, allowing you to create a meal that suits everyone’s preferences. With fresh toppings and hearty rice, these bowls are not just satisfying; they’re an experience that brings everyone together around the table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Cooking
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or chicken breast for an alternative)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
- 1 cup cilantro chimichurri (homemade or store-bought)
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak with salt and pepper, letting it sit at room temperature for 15 minutes.
- Prepare chimichurri by blending cilantro, garlic, apple cider vinegar (or lemon juice), olive oil, salt, and pepper.
- Heat a skillet over high heat, add oil, and cook steak for 2-3 minutes per side until medium-rare.
- Let the steak rest for 5-10 minutes before slicing.
- Assemble bowls with rice topped with sliced steak and chimichurri sauce. Garnish as desired.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 665
- Sugar: 2g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg