Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a flavorful and satisfying meal featuring juicy, grilled skirt steak served over fluffy rice and topped with vibrant, herbaceous chimichurri. This dish combines bold Argentine flavors with simple, wholesome ingredients for a delicious bowl.
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
Instructions
- 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.
Notes
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling and assembling
- Cuisine: Argentine
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 110 mg
