Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a delightful way to bring bold flavors to your dinner table in just 20 minutes. This easy-to-make meal features succulent skirt steak cooked to perfection, served over a bed of fluffy rice and drizzled with zesty cilantro chimichurri sauce. Perfect for busy weeknights or casual gatherings, these bowls offer a gourmet experience that’s sure to impress. Customize them with your favorite vegetables and toppings for a dish that caters to everyone’s tastes. Whether you’re entertaining guests or enjoying a family dinner, these rice bowls will elevate any occasion.
Ingredients
Scale
- 1½–2 lbs skirt steak
- 1½ tsp Kosher salt
- ¼ tsp black pepper
- 2 Tbsp neutral oil
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak with salt and pepper; let it rest at room temperature for 15 minutes.
- Prepare chimichurri sauce if not already made.
- Heat a cast-iron skillet over high heat; add oil, then cook the seasoned steak for 2-3 minutes per side until medium-rare (125-130°F).
- Let the steak rest for 5-10 minutes before slicing thinly against the grain.
- Assemble rice bowls by layering rice, sliced steak, and chimichurri sauce. Top with optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 560
- Sugar: 1g
- Sodium: 830mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg