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Skirt Steak Rice Bowls with Chimichurri Sauce

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4.1 from 123 reviews

A vibrant and flavorful bowl featuring grilled skirt steak, fluffy rice, and zesty chimichurri sauce that brings the tastes of South America to your table.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Prepare Your Rice: Cook the rice according to package instructions, then keep warm.
  2. Create the Chimichurri Sauce: In a bowl, combine fresh parsley, cilantro, oregano, minced garlic, red pepper flakes, red wine vinegar, and extra-virgin olive oil. Season with salt and pepper to taste, then stir well and set aside.
  3. Season the Skirt Steak: Pat the skirt steak dry and rub it with olive oil, kosher salt, and black pepper.
  4. Preheat the Grill: Preheat a grill or heavy skillet over high heat until very hot.
  5. Grill the Steak: Cook the steak for 3 to 4 minutes per side for a perfect medium-rare. Transfer it to a cutting board and let it rest for 5 minutes.
  6. Slice the Steak: After resting, slice the steak thinly against the grain.
  7. Assemble Your Bowls: Divide the warm rice among serving bowls, top each with the steak slices, and spoon chimichurri sauce generously over the steak.
  8. Add Fresh Veggies: Arrange halved cherry tomatoes, thinly sliced red onion, and avocado alongside your steak.
  9. Serve with Lime: Finish off with lime wedges on the side for squeezing over the bowls.

Notes

For a vegetarian version, replace meat with grilled portobello mushrooms or roasted veggies.

Nutrition

Find it online: https://pennykitchenz.com/skirt-steak-rice-bowls-chimichurri-sauce/

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