Skirt Steak Rice Bowls with Chimichurri Sauce
Enjoy vibrant Skirt Steak Rice Bowls with Chimichurri Sauce—perfectly seared skirt steak on fluffy rice. Try this delicious recipe tonight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or flank steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional toppings: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with salt and pepper; let sit for 15 minutes.
- Prepare the chimichurri sauce by blending fresh cilantro, garlic, olive oil, vinegar, and spices until smooth.
- In a hot skillet with oil, cook the steak for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F for medium-rare.
- Let the steak rest for 5-10 minutes before slicing.
- Assemble bowls by placing rice at the base, followed by slices of steak and a generous drizzle of chimichurri sauce.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg