Name: Skirt Steak Rice Bowls with Chimichurri Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentine
Ingredients: 1 lb skirt steak 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup fresh parsley leaves 1/4 cup fresh cilantro leaves 3 cloves garlic 2 tablespoons red wine vinegar 1/2 cup olive oil 1 teaspoon crushed red pepper flakes Salt and pepper to taste 2 cups cooked rice (white, brown, or cauliflower rice) 1 cup cherry tomatoes, halved 1 avocado, sliced Optional: sliced red onion, fresh lime wedges

Skirt Steak Rice Bowls with Chimichurri Sauce

Why You’ll Love This Recipe

This recipe is perfect for steak lovers who want a fresh, colorful, and balanced meal. The chimichurri sauce adds a zesty punch that complements the rich, smoky steak, while the rice provides a comforting base. It’s great for meal prep or a quick weeknight dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Skirt Steak:

1 lb skirt steak
2 tablespoons olive oil
Salt and freshly ground black pepper

For the Chimichurri Sauce:

1 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
3 cloves garlic
2 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon crushed red pepper flakes
Salt and pepper to taste

For the Bowls:

2 cups cooked rice (white, brown, or cauliflower rice)
1 cup cherry tomatoes, halved
1 avocado, sliced
Optional: sliced red onion, fresh lime wedges

directions

Prepare chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor or blender. Pulse until finely chopped but still slightly chunky. Set aside.
Season skirt steak with olive oil, salt, and pepper. Preheat grill or skillet over high heat.
Cook steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
Divide cooked rice into bowls. Top with sliced steak, cherry tomatoes, avocado, and red onion if using.
Drizzle chimichurri sauce generously over the bowls. Serve with lime wedges on the side.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

Use flank steak or ribeye if skirt steak is unavailable.
Add grilled vegetables like bell peppers or zucchini.
Substitute quinoa or farro for rice.
Spice up chimichurri with jalapeño or extra red pepper flakes.
Top with crumbled queso fresco or feta for creaminess.

storage/reheating

Store steak and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling bowls and adding fresh chimichurri sauce.

FAQs

Can I make chimichurri sauce ahead?

Yes, it tastes even better after resting for a few hours.

Is skirt steak tough?

When sliced thinly against the grain, it’s tender and flavorful.

Can I use store-bought chimichurri?

Yes, for convenience.

How spicy is chimichurri sauce?

It’s mildly spicy; adjust red pepper flakes to taste.

Can I grill the steak indoors?

Yes, use a grill pan or cast-iron skillet.

Can I use other herbs in chimichurri?

Parsley and cilantro are traditional, but oregano or basil can be added.

Can I freeze leftovers?

Freeze steak and chimichurri separately for up to 1 month.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Can I make this vegan?

Substitute steak with grilled mushrooms or tofu; use chimichurri as is.

How do I reheat steak without drying it out?

Reheat gently with a splash of water or broth in a covered pan.

Conclusion

Skirt Steak Rice Bowls with Chimichurri Sauce deliver bold, fresh flavors in a nutritious and satisfying meal. Easy to prepare and packed with vibrant ingredients, this dish is perfect for anyone craving a flavorful, balanced bowl with a South American twist.