Skirt Steak Rice Bowls with Chimichurri Sauce
Indulge in the irresistible Skirt Steak Rice Bowls with Chimichurri Sauce, a quick and satisfying meal that brings the taste of Argentinian cuisine straight to your table. This recipe features juicy skirt steak, expertly seared to perfection, paired with fluffy rice and topped with a vibrant cilantro chimichurri sauce. It’s an ideal choice for family dinners or impressing guests, delivering restaurant-quality flavors in under 30 minutes. The customizable nature of this dish allows you to add seasonal veggies or toppings of your choice, making it a versatile option for any occasion. Enjoy a delightful dining experience that combines simplicity and flavor in every bite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak
- 2 Tbsp neutral oil
- 1½ tsp Kosher salt
- ¼ tsp black pepper
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak with Kosher salt and black pepper; let sit at room temperature for 15 minutes.
- Prepare the chimichurri sauce according to your preferred recipe.
- Heat a cast-iron skillet over high heat; add oil and sear the steak for 2-3 minutes per side until medium-rare (internal temp of 130°F).
- Let the steak rest for 5-10 minutes before slicing against the grain.
- Assemble bowls with rice, sliced steak, chimichurri sauce, and desired toppings.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg