Skirt Steak Rice Bowls with Chimichurri Sauce
Skirt Steak Rice Bowls with Chimichurri Sauce is a vibrant dish that brings the bold flavors of Argentinian cuisine right to your table. This meal features tender, seared skirt steak paired with fluffy rice and a zesty, herbaceous chimichurri sauce, making it perfect for both quick weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Seared
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak
- 1½ tsp kosher salt
- ¼ tsp black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak on all sides with kosher salt and black pepper. Let it rest for 15 minutes.
- Prepare the chimichurri sauce if not already done.
- Heat a cast-iron skillet over high heat for about 5 minutes. Add oil and carefully place the steak in the skillet.
- Cook each side for 2-3 minutes until it reaches an internal temperature of 130°F to 135°F for medium-rare.
- Allow the steak to rest for 5-10 minutes before slicing thinly against the grain.
- Assemble rice bowls by distributing cooked rice into bowls, topping with sliced steak and drizzling with chimichurri. Garnish as desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 580
- Sugar: 1g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 100mg