Skirt Steak Rice Bowls with Chimichurri Sauce
Indulge in the mouthwatering flavors of Skirt Steak Rice Bowls with Chimichurri Sauce, a vibrant and satisfying dish that’s perfect for busy weeknights or special gatherings. Juicy skirt steak is expertly seasoned and seared to perfection, then topped with a zesty cilantro chimichurri sauce that elevates every bite. Served over fluffy white rice and customizable with fresh toppings like pickled red onions and lime wedges, this meal is sure to impress your family and friends. Easy to prepare in about 40 minutes, these rice bowls are not only delicious but also great for meal prep, allowing you to enjoy leftovers throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Pan-searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or your favorite cut of steak)
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
- 1 cup cilantro chimichurri
- 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 sit at room temperature for 15 minutes.
- Prepare the cilantro chimichurri sauce if not already made.
- Heat a large skillet over high heat; add neutral oil and sear the steak for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F. Rest for 5-10 minutes before slicing against the grain.
- Assemble bowls by placing cooked rice at the bottom, topping with sliced steak, drizzling chimichurri sauce, and adding any desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 590
- Sugar: 2g
- Sodium: 840mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg