How to Make Skirt Steak Rice Bowls with Chimichurri

If you crave a vibrant meal bursting with bold flavors and satisfying textures, you’re in for a treat with Skirt Steak Rice Bowls with Chimichurri. This dish perfectly balances tender, juicy skirt steak with a zesty, herbaceous chimichurri sauce, nestled on a bed of fluffy rice and fresh veggies. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing option for guests, this recipe delivers deliciousness in every bite.

Why You’ll Love This Recipe

• Bold Flavor Fusion: The combination of marinated skirt steak and fresh chimichurri creates a taste explosion you won’t forget.
• Simple and Quick: Minimal ingredients and straightforward steps make this an easy recipe for any home cook.
• Versatile Meal: Great for lunch, dinner, or meal prep, adapting beautifully to different dietary needs.
• Vibrant Presentation: Colorful veggies and fresh herbs make your bowl look as good as it tastes.
• Protein-Packed: Skirt steak offers a rich source of protein balanced with healthy fats and carbs from the rice.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building layers of flavor, texture, and vivid color that make the Skirt Steak Rice Bowls with Chimichurri truly special. From the savory, tender steak to the bright notes in the chimichurri, every element is worth having on hand.

• Skirt steak: The star of the dish, prized for its rich flavor and perfect for quick searing.
• Rice: Fluffy white or brown rice acts as a hearty base, soaking up juices.
• Fresh parsley: Essential for the chimichurri’s vibrant, green freshness.
• Garlic: Adds a pungent kick both in the marinade and chimichurri sauce.
• Red wine vinegar: Provides a tangy brightness balancing the richness of the steak.
• Olive oil: Used to marinate the steak and emulsify the chimichurri.
• Red pepper flakes: Introduce a subtle heat to keep the flavor lively.
• Cherry tomatoes: Offer a juicy, sweet contrast and freshness to the bowl.
• Red onion: Adds sharpness and crunch as a topping or mix-in.
• Lime juice: Brightens the chimichurri with citrus zing.

Variations for Skirt Steak Rice Bowls with Chimichurri

This recipe is incredibly adaptable, allowing you to tweak it to suit your pantry, dietary preferences, or mood. Here are some ideas to keep it exciting and personalized every time you cook.

• Swap the protein: Use flank steak, sirloin, chicken, or even tofu for a different texture or dietary option.
• Rice alternatives: Try cauliflower rice for a low-carb twist or quinoa for added nutrients.
• Veggie boosts: Add avocado, grilled corn, or sautéed peppers for extra color and flavor.
• Heat level: Adjust the amount of red pepper flakes or add chopped jalapeños to kick it up.
• Green mix-up: Substitute parsley with cilantro or add mint to the chimichurri for a fresh spin.

How to Make Skirt Steak Rice Bowls with Chimichurri

Step 1: Prepare the Chimichurri Sauce

Start by finely chopping fresh parsley and minced garlic. In a bowl, whisk together olive oil, red wine vinegar, lime juice, red pepper flakes, and a pinch of salt. Stir in the parsley and garlic, and let the sauce sit while you prepare the rest of the bowl to allow flavors to meld beautifully.

Step 2: Marinate the Skirt Steak

Place the skirt steak in a shallow dish and pour half of the chimichurri over it, coating both sides. Let it marinate for at least 20 minutes or up to 2 hours in the fridge, giving the steak a robust, infused flavor ready for searing.

Step 3: Cook the Rice

While the steak marinates, cook your rice according to package instructions, fluffing it with a fork once done to keep it light and airy—perfect for soaking up juices later.

Step 4: Sear the Skirt Steak

Heat a cast-iron skillet or grill pan over high heat. Remove the steak from the marinade and sear for about 3-4 minutes per side for medium-rare, adjusting time to your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain to ensure tenderness.

Step 5: Assemble the Bowls

Layer the base with cooked rice, then arrange sliced steak over the top. Add halved cherry tomatoes, diced red onions, and drizzle with remaining chimichurri sauce for a fresh, vibrant finish.

Pro Tips for Making Skirt Steak Rice Bowls with Chimichurri

• Rest the steak: Letting it rest keeps juices locked in, making every bite juicy and tender.
• Chop herbs finely: A fine chop ensures the chimichurri coats the steak evenly for maximum flavor.
• Use a hot pan: For a perfect sear, your skillet should be screaming hot before adding steak.
• Slice across the grain: This simple step prevents chewiness and makes the steak easier to eat.
• Make chimichurri ahead: It tastes even better after a few hours or overnight in the fridge.

How to Serve Skirt Steak Rice Bowls with Chimichurri

Garnishes

sprinkle fresh cilantro or parsley for an extra herbaceous punch, add a dollop of creamy sour cream or Greek yogurt to balance heat, and finish with toasted sesame seeds or sliced scallions for crunch and contrast.

Side Dishes

The bold flavors of the bowls pair wonderfully with crisp green salads, roasted vegetables like asparagus or Brussels sprouts, or a simple avocado and lime salsa to brighten every bite further.

Creative Ways to Present

Serve the bowls in rustic ceramic dishes or bamboo bowls for a cozy, authentic look, or use vibrant lettuce leaves as edible bowls to transform this into a fresh, low-carb wrap style meal perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover skirt steak and rice separately in airtight containers in the fridge for up to 3 days to keep flavors fresh and textures intact, especially the rice which can harden if stored improperly.

Freezing

While rice bowls are best fresh, you can freeze the cooked steak and chimichurri separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat steak gently in a skillet over medium heat to preserve tenderness, and warm rice in the microwave with a damp paper towel to restore moisture without drying it out.

FAQs

What is the best cut of meat for this recipe?

Skirt steak is ideal because of its rich flavor and ability to cook quickly while staying tender; however, flank steak or sirloin can be great alternatives.

Can I make chimichurri without parsley?

Yes, cilantro or a mix of herbs like oregano and mint can substitute parsley to create a different but equally delicious flavor.

How spicy is the chimichurri sauce?

The heat level can be adjusted by changing the amount of red pepper flakes or adding fresh jalapeños to suit your taste preferences.

Is this recipe gluten-free?

Absolutely! The ingredients are naturally gluten-free, but double-check any condiments or pre-packaged items for hidden gluten.

Can I prepare this meal ahead of time for meal prep?

Definitely, both the steak and chimichurri sauce develop even richer flavors when made ahead, making this an excellent meal prep option.

Final Thoughts

Skirt Steak Rice Bowls with Chimichurri are a flavorful celebration of simple ingredients coming together to create something truly special. Whether you’re cooking for yourself or feeding friends and family, this recipe brings warmth, freshness, and savory depth to the table. Give it a go, and watch it quickly become one of your favorite go-to meals.

Related Posts

• Easy Black Pepper Chicken with Mushrooms Recipe
• How to Make Lebanese Kafta Kebabs Perfectly
• How to Make Jamaican Sweet Potatoes Perfectly

Print