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
Scale
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.
