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Skirt Steak Rice Bowls with Chimichurri Sauce

Juicy skirt steak resting atop a bed of fluffy white rice, drizzled with vibrant cilantro chimichurri.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 345
Ingredients Method Nutrition

Ingredients
  

  • 1.5-2 lbs skirt steak or substitute with your favorite cut of steak
  • 1.5 tsp Kosher salt
  • 0.25 tsp freshly ground black pepper
  • 2 Tbsp neutral oil such as grapeseed, canola, or avocado oil
  • 1 cup cilantro chimichurri
  • 2-3 cups cooked white rice
  • fresh cilantro optional, but recommended
  • flaky sea salt optional, but recommended
  • pickled red onions optional, but recommended
  • lime wedges optional, but recommended

Method
 

  1. Pat the skirt steak dry with a paper towel and season both sides with salt and pepper. Let it sit at room temperature for 15 minutes.
  2. Blend or chop together fresh cilantro, garlic, lime juice, olive oil, red pepper flakes, and a pinch of salt to make the chimichurri sauce.
  3. Heat a cast-iron skillet over high heat for 5 minutes. Add oil and then the seasoned skirt steak. Cook for 2-3 minutes per side until desired doneness.
  4. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes.
  5. Slice the skirt steak thinly against the grain and assemble the bowls with cooked rice, steak, and chimichurri sauce.
  6. Garnish with quick-pickled red onions, fresh cilantro, and lime wedges as desired.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 15gProtein: 34gFat: 16g

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