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Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
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Skirt Steak Rice Bowls with Chimichurri are a vibrant, quick-to-make meal that combines juicy skirt steak with a fresh, herbaceous chimichurri sauce over fluffy rice. Perfect for busy weeknights or casual gatherings, this dish offers a balanced flavor profile with protein, carbs, and bright herbs, customizable with veggies or grain alternatives, and ideal for meal prep.

Ingredients

Scale

For the Skirt Steak

  • 1 lb skirt steak
  • Salt, to taste
  • Black pepper, to taste

For the Rice Base

  • 1 ½ cups rice (white, brown, or jasmine)
  • Water or broth, as per rice cooking instructions

For the Chimichurri Sauce

  • ½ cup fresh parsley leaves
  • ½ cup fresh cilantro leaves
  • 3 cloves garlic
  • ½ cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lime juice
  • ½ tsp red pepper flakes (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Optional Veggies and Garnishes

  • 1 cup bell peppers, sliced
  • ½ cup cherry tomatoes, halved
  • Chopped scallions
  • Extra parsley for garnish
  • Fresh lime wedges
  • Toasted pine nuts or pepitas

Instructions

  1. Prepare the Chimichurri Sauce: In a food processor or using a bowl and whisk, combine fresh parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, red pepper flakes, salt, and black pepper. Pulse or whisk until the sauce is vibrant and herbaceous, slightly chunky but well blended. Set aside to allow the flavors to meld.
  2. Cook the Rice: Cook your chosen rice according to package instructions until fluffy. Fluff with a fork once done and keep warm.
  3. Season and Cook the Skirt Steak: Pat the skirt steak dry and season generously with salt and black pepper. Heat a skillet or grill pan over high heat until very hot. Sear the steak for 3-4 minutes per side for medium-rare, adjusting based on thickness. Let the steak rest for a few minutes before slicing thinly against the grain to maintain tenderness.
  4. Assemble the Rice Bowls: Start by placing a warm bed of rice in each bowl. Layer on the sliced skirt steak, then generously drizzle with chimichurri sauce. Add any optional veggies or garnishes on top or to the side to add texture and color.

Notes

  • Rest the steak well after cooking to lock in juices and enhance tenderness.
  • Use fresh herbs for the chimichurri to ensure the most vibrant flavor.
  • Slice the steak against the grain to guarantee tender and easy-to-chew bites.
  • Use a very hot pan or grill to sear the steak and develop a flavorful crust.
  • Make chimichurri ahead of time; it tastes even better after a few hours or overnight.

Nutrition

Keywords: skirt steak, chimichurri, rice bowl, quick dinner, gluten free, meal prep, Latin American, herb sauce

Find it online: https://lillysplate.com/skirt-steak-rice-bowls-with-chimichurri/