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Skirt Steak Rice Bowls with Chimichurri Sauce

A flavorful celebration of tender skirt steak topped with zesty chimichurri sauce, fresh vegetables, and fluffy rice that brings families together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinean
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 1 pound skirt steak Look for high-quality, well-marbled meat for the best flavor.
  • 2 cups cooked long grain white rice You can use jasmine for a fragrant twist.
  • 1 tablespoon olive oil A light olive oil works well for grilling.
  • 1 teaspoon kosher salt Essential for seasoning the steak.
  • 1/2 teaspoon black pepper Freshly ground is ideal.
For the Chimichurri Sauce
  • 1 cup fresh parsley leaves Italian parsley is preferred for its robust flavor.
  • 1/2 cup fresh cilantro leaves Adds brightness; feel free to adjust to taste.
  • 2 tablespoons fresh oregano leaves Fresh herbs elevate the dish.
  • 3 cloves garlic, minced Garlic lovers rejoice!
  • 1/2 teaspoon red pepper flakes Adjust according to your spice preference.
  • 2 tablespoons red wine vinegar For acidity and depth.
  • 1/2 cup extra-virgin olive oil The best quality for rich flavor.
For Topping
  • 1 cup cherry tomatoes, halved Adds a juicy freshness.
  • 1 small red onion, thinly sliced For that lovely crunch and color.
  • 1 avocado, sliced Creamy goodness—how can you resist?
  • 1 lime, cut into wedges A squeeze of lime brightens everything!

Method
 

Preparation
  1. Cook the rice according to package instructions, then keep warm.
  2. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper; stir well and set aside for the flavors to meld, about 10 minutes.
  3. Pat the skirt steak dry and rub it with 1 tablespoon olive oil, kosher salt, and black pepper. Let it marinate for about 10 minutes.
Cooking
  1. Preheat a grill or heavy skillet over high heat until very hot, about 5 minutes.
  2. Cook the skirt steak for 3 to 4 minutes per side for medium-rare; adjust time as needed based on steak thickness.
  3. Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
Assembly
  1. Slice the rested steak thinly against the grain.
  2. Divide the cooked rice among serving bowls, top with steak slices, and spoon chimichurri sauce generously over the steak.
  3. Arrange halved cherry tomatoes, onion slices, and avocado alongside for a vibrant presentation.
  4. Serve with lime wedges on the side for a zesty finish.

Notes

For a more infused flavor, marinate the skirt steak in chimichurri sauce for up to an hour before grilling! Quality ingredients make all the difference.