Skirt Steak Rice Bowls with Chimichurri Sauce
Enjoy a restaurant-quality experience at home with these Skirt Steak Rice Bowls topped with chimichurri sauce. This quick and delicious recipe brings together succulent skirt steak, fluffy rice, and a vibrant, herbaceous sauce for a meal that’s as satisfying as it is simple to prepare. Perfect for busy weeknights or casual gatherings, these bowls are customizable with your favorite seasonal vegetables or protein swaps like chicken or tofu. Each colorful bowl bursts with flavor and offers a wholesome dining option that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: American
Ingredients
Scale
- 1½–2 lbs skirt steak (or substitute chicken)
- 2–3 cups cooked white rice
- 1 cup cilantro chimichurri
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- Fresh cilantro (optional)
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Season the steak with kosher salt and black pepper; let rest at room temperature.
- Prepare chimichurri by blending fresh cilantro, garlic, apple cider vinegar, olive oil, salt, and pepper until smooth.
- In a hot skillet, sear the steak for 2-3 minutes on each side until medium-rare; let rest before slicing thinly against the grain.
- Assemble bowls by placing rice at the bottom, topping with sliced steak and chimichurri sauce. Add optional toppings as desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 3g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg