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Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
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Skirt Steak Rice Bowls with Chimichurri combine tender, juicy skirt steak with vibrant, herbaceous chimichurri sauce, served over fluffy rice and fresh vegetables. This quick and versatile meal offers bold flavors, satisfying textures, and a colorful presentation that makes it perfect for weeknight dinners, meal prep, or entertaining guests.

Ingredients

Scale

For the Skirt Steak and Marinade

  • 1 lb skirt steak
  • 2 tbsp olive oil (for marinade)
  • 1/2 of the chimichurri sauce (for marinating)

For the Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lime juice
  • 1/2 tsp red pepper flakes
  • Salt, to taste

For the Rice Bowls

  • 2 cups cooked white or brown rice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • Remaining chimichurri sauce (for drizzling)

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop fresh parsley and mince garlic. In a bowl, whisk together olive oil, red wine vinegar, lime juice, red pepper flakes, and a pinch of salt. Stir in the chopped parsley and garlic. Let the sauce sit while preparing the rest of the dish to meld flavors.
  2. Marinate the Skirt Steak: Place the skirt steak in a shallow dish and coat both sides with half of the chimichurri sauce. Marinate for at least 20 minutes or up to 2 hours in the refrigerator to infuse robust flavor.
  3. Cook the Rice: Prepare rice according to package instructions. Once cooked, fluff with a fork to keep it light and airy, ideal for absorbing the steak juices.
  4. Sear the Skirt Steak: Heat a cast-iron skillet or grill pan over high heat until very hot. Remove steak from marinade and sear about 3-4 minutes per side for medium-rare, adjusting cooking time as desired. Let rest for 5 minutes before slicing thinly against the grain for tenderness.
  5. Assemble the Bowls: Layer bowls with cooked rice as the base, then arrange sliced steak on top. Add halved cherry tomatoes and diced red onion. Drizzle with the remaining chimichurri sauce for a fresh, vibrant finish.

Notes

  • Rest the steak: Resting keeps juices locked in, ensuring each bite is juicy and tender.
  • Chop herbs finely: Fine chopping helps the chimichurri evenly coat the steak for maximum flavor.
  • Use a hot pan: For a perfect sear, ensure your skillet or grill pan is screaming hot before adding the steak.
  • Slice across the grain: Slicing against the grain prevents chewiness and makes the steak easier to eat.
  • Make chimichurri ahead: The sauce tastes even better after resting a few hours or overnight in the fridge.

Nutrition

Keywords: skirt steak, rice bowls, chimichurri sauce, grilled steak, quick dinner, gluten free, meal prep, Latin American cuisine

Find it online: https://mealsbymary.com/skirt-steak-rice-bowls-with-chimichurri/