If you’re craving a vibrant, satisfying meal that feels like a warm hug on a plate, you absolutely must try the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. This dish perfectly balances tender, juicy skirt steak with the fresh, zesty punch of cilantro chimichurri, all served atop fluffy white rice. It’s a feast of flavors and textures that’s both comforting and exciting, offering a restaurant-quality experience right in your own kitchen. Whether you’re cooking for friends, family, or just treating yourself, these rice bowls are a guaranteed winner that’ll have everyone asking for seconds.
Ingredients You’ll Need
Getting great results starts with simple, quality ingredients that each play a key role in the flavor and texture of this dish. From the richly marbled skirt steak to the bright, herbaceous chimichurri sauce, every component brings something special to the bowl.
- 1½–2 lbs skirt steak: A flavorful, tender cut that cooks quickly and slices beautifully for bowls.
- 1½ tsp Kosher salt: Essential for seasoning and enhancing the natural beef flavor.
- ¼ tsp freshly ground black pepper: Adds subtle heat and depth without overpowering.
- 2 Tbsp neutral oil (grapeseed, canola, or avocado): Perfect for high-heat searing to create that irresistible crust.
- 1 cup cilantro chimichurri sauce: The star sauce offering a fresh, tangy, and herb-packed kick.
- 2–3 cups cooked white rice: Provides a soft, comforting base to soak up all the delicious juices and sauce.
- Fresh cilantro (optional): Adds a pop of color and extra herbal brightness when garnishing.
- Flaky sea salt (optional): Perfect for a final touch of texture and saltiness right before serving.
- Pickled red onions (optional): Introduce a sharp, tangy contrast that cuts through the richness.
- Lime wedges (optional): For spritzing a little extra citrus brightness at the table.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare and Season the Steak
Start by patting the skirt steak dry; this step is crucial because a dry surface browns better for that delicious sear. Generously coat all sides with Kosher salt and a touch of black pepper, then let the steak rest at room temperature for 15 minutes. This resting period helps the meat cook evenly and lock in flavor, so don’t skip it!
Step 2: Make or Prepare Your Cilantro Chimichurri Sauce
If you don’t have chimichurri ready, whip up a fresh batch with plenty of cilantro to capture its vibrant, herby essence. This bright sauce is what takes your rice bowls from good to absolutely unforgettable, bringing freshness that perfectly balances the steak’s richness.
Step 3: Sear the Skirt Steak
Heat a large cast-iron skillet over high heat until it’s smoking hot—that’s the secret to a perfect crust. Add your neutral oil, then carefully place the steak down. Sear each side for 2 to 3 minutes, keeping an eye on the internal temperature to hit about 125–130°F for rare to medium-rare. Remember, resting time will continue to cook the steak, so it’s best to remove it just shy of your desired doneness.
Step 4: Rest and Slice the Steak
Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This resting period allows juices to redistribute within the meat, ensuring every bite is juicy and tender. Slice thinly against the grain to maximize tenderness in every mouthful.
Step 5: Assemble the Rice Bowls
Divide your warm white rice evenly into bowls, layer on generous slices of skirt steak, and drizzle with plenty of cilantro chimichurri sauce. If you like, finish with a sprinkle of flaky sea salt, fresh cilantro leaves, tangy pickled red onions, and a squeeze of lime for that final burst of flavor. Serve it up immediately to enjoy all those vibrant contrasts at their best.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Garnishes are what elevate this dish to the next level. Fresh cilantro adds a bright green pop, flaky sea salt enhances texture and seasoning, while pickled red onions introduce a tangy crunch that cuts beautifully through the fatty steak. A squeeze of lime juice adds just the right amount of citrus brightness.
Side Dishes
Keep it simple with light, fresh sides like a crisp green salad, grilled vegetables, or a refreshing cucumber and tomato salad. These balance the rich steak and vibrant sauce without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve your bowls with avocado slices for creaminess or top with a fried egg for extra indulgence. Layering the steak over rice and then the sauce allows each bite to deliver an explosion of flavor and texture. You can also offer extra chimichurri on the side for dipping and drizzling.
Make Ahead and Storage
Storing Leftovers
Leftover steak and rice bowls store beautifully in airtight containers in the fridge for up to 3 days. Keep your chimichurri sauce separate to maintain its fresh flavor and vibrant color.
Freezing
While cooked rice and steak can be frozen, chimichurri sauce is best made fresh for the best taste and texture. Freeze the steak and rice together in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat your steak and rice gently in a skillet over low heat or in the microwave with a damp paper towel to keep moisture in. Add chimichurri right after reheating to keep its bright, fresh flavor intact.
FAQs
Can I use another cut of steak for the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe?
Absolutely! While skirt steak offers incredible flavor and cooks quickly, flank steak or hanger steak can be great substitutes. Just adjust your cooking time slightly depending on the thickness and your preferred doneness.
How do I make cilantro chimichurri sauce from scratch?
It’s easy! Blend fresh cilantro with garlic, vinegar, olive oil, red pepper flakes, salt, and a pinch of sugar. The result is a bright, herby sauce that packs a flavorful punch perfect for grilled meats.
Can I prepare this recipe for meal prepping?
Yes! These rice bowls are perfect for meal prep. Keep the steak, rice, and chimichurri separate until ready to eat to maintain freshness, and assemble just before serving.
What’s the best way to slice the skirt steak?
Make sure your steak has rested, then slice it thinly and against the grain. This technique breaks down muscle fibers and ensures each bite is tender and easy to chew.
Is there a vegetarian option for these rice bowls?
For a vegetarian twist, swap the skirt steak for grilled portobello mushrooms, marinated tofu, or roasted vegetables and top with the same delicious chimichurri sauce. The flavors still shine and satisfy!
Final Thoughts
There’s something incredibly special about the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe that makes it a go-to for weeknight dinners and casual entertaining alike. The combination of tender steak, vibrant sauce, and comforting rice creates a dish that’s both simple and stunning. I truly hope you give it a try — your taste buds will thank you!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian-inspired
Description
This Skirt Steak Rice Bowls with Chimichurri Sauce recipe features tender, perfectly seared skirt steak served over fluffy white rice and topped with a vibrant cilantro chimichurri sauce. Garnished with fresh cilantro, pickled red onions, and lime wedges, this dish offers a delightful combination of savory, fresh, and tangy flavors ideal for a quick and satisfying weeknight meal.
Ingredients
Steak and Seasoning
- 1½–2 lbs skirt steak (or substitute with your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Chimichurri Sauce and Rice
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
Optional Garnishes
- Fresh cilantro (optional)
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Prepare the Steak: Pat the skirt steak dry with a paper towel. Season all sides generously with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper. Allow the steak to rest at room temperature for at least 15 minutes to ensure even cooking and enhance flavor.
- Prepare Chimichurri Sauce: Prepare a batch of cilantro chimichurri sauce according to your preferred recipe or use a recommended one. This bright, herby sauce will complement the rich steak perfectly.
- Sear the Steak: Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add 2 tablespoons of neutral oil. Carefully place the seasoned steak into the pan and sear for 2–3 minutes per side, or until the internal temperature reaches 125–130°F for rare to medium-rare doneness. Remember the steak will continue to cook slightly after removal from heat.
- Rest and Slice: Remove the steak from the skillet and let it rest for 5–10 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.
- Assemble Bowls: Divide the cooked white rice evenly among serving bowls. Top each with generous slices of skirt steak. Spoon cilantro chimichurri sauce over the steak. Finish with optional flaky sea salt, fresh cilantro, pickled red onions, and lime wedges. Serve immediately and enjoy your flavorful rice bowls.
Notes
- Resting the steak is crucial to keep it juicy and tender.
- Adjust the chimichurri sauce amount to your taste preference for more or less zest.
- Substitute skirt steak with flank steak or sirloin if preferred.
- Pickled red onions add a nice tangy crunch but can be omitted if unavailable.
- Use a meat thermometer to achieve the perfect steak doneness.
