Skirt Steak Rice Bowls with Chimichurri Recipe

If you’re craving a dish that’s bursting with vibrant flavors and satisfying textures, look no further than these Skirt Steak Rice Bowls with Chimichurri. This recipe brings together tender, perfectly seared skirt steak paired with a bright, herbaceous cilantro chimichurri that cuts through the richness like a charm. The fluffy white rice forms the perfect base, soaking up every bit of the delicious sauce and steak juices. Whether it’s a weeknight dinner or a weekend treat, these rice bowls are an effortless way to elevate your meal routine and impress your taste buds with bold, fresh flavors.

Ingredients You’ll Need

The magic of Skirt Steak Rice Bowls with Chimichurri lies in its simple yet powerful ingredients. Each item plays a crucial role — from the juicy skirt steak providing hearty depth, to the chimichurri injecting a fresh burst of herbs and acidity, and the fluffy rice acting as the perfect, mild canvas that ties everything together.

• 1 1/2-2 lbs skirt steak: Choose a well-marbled cut for juicy, flavorful meat.
• 1 1/2 teaspoons kosher salt: Essential for seasoning, it enhances the steak’s natural flavors.
• 1/4 teaspoon freshly ground black pepper: Adds a subtle heat and depth to the seasoning mix.
• 2 tablespoons neutral oil (grapeseed, canola, or avocado): Perfect for high-heat searing without overpowering the steak.
• 1 cup cilantro chimichurri: This vibrant sauce delivers a fresh, tangy contrast, crucial for an authentic taste.
• 2-3 cups cooked white rice: Acts as the soft, comforting base to soak up all the delicious juices.
• Fresh cilantro (optional): Adds a final touch of herbaceous brightness and color.
• Flaky sea salt (optional): Sprinkled last for a delightful crunch and flavor boost.
• Pickled red onions (optional): Bring acidity and a pop of color to brighten the bowl.
• Lime wedges (optional): Perfect for squeezing on top to add zesty freshness.

How to Make Skirt Steak Rice Bowls with Chimichurri

Step 1: Season the Steak

The first step to a standout Skirt Steak Rice Bowl with Chimichurri is seasoning the meat right. Pat your skirt steak dry to ensure a great sear, then generously sprinkle kosher salt and freshly ground black pepper on every inch. This simple seasoning elevates the beef’s natural flavors, and letting it rest 15 minutes at room temperature helps the seasoning penetrate and the steak cook more evenly.

Step 2: Prepare the Cilantro Chimichurri

While the steak is resting, whip up your cilantro chimichurri if it’s not already ready. This vibrant sauce is all about fresh herbs, acidity, and a bit of garlic — a perfect balance that will cut through the richness of the steak and bring an irresistible brightness to every bite.

Step 3: Sear the Steak

Heat a cast-iron skillet over high heat for a solid 5 minutes until it’s smoking hot. This intense heat is key to creating that luscious crust on your skirt steak. Add your neutral oil, then place the steak in the skillet. Cook it 2 to 3 minutes per side; this quick sear locks in juices while achieving a fantastic caramelized exterior. Aim for an internal temperature of 125-130°F for medium-rare perfection.

Step 4: Let it Rest

Patience pays off wonderfully here. Let your steak rest for 5 to 10 minutes once it’s off the heat. Resting allows the juices to redistribute, ensuring every slice is tender and juicy — exactly what you want in your Skirt Steak Rice Bowls with Chimichurri.

Step 5: Assemble the Bowls

Begin by dividing your fluffy white rice into bowls. Thinly slice the steak against the grain to maximize tenderness, then layer it over the rice. Generously spoon the cilantro chimichurri over the top, letting its bright green color shine. If you’re feeling fancy, add fresh cilantro, flaky sea salt, pickled red onions, and a lime wedge for a pop of freshness and texture. Each bowl coming together will feel like a colorful masterpiece of flavor.

How to Serve Skirt Steak Rice Bowls with Chimichurri

Garnishes

Garnishes can elevate your bowl from delicious to unforgettable. Fresh cilantro adds an herbal punch and gorgeous green flecks, flaky sea salt offers a delightful crunch and amplified flavor, and pickled red onions bring essential acidity and vibrant color contrast. Don’t forget the lime wedges — a good squeeze just before eating wakes everything up and adds zing!

Side Dishes

Although your Skirt Steak Rice Bowls with Chimichurri stand strong on their own, pairing them with simple sides like a fresh green salad, grilled vegetables, or even crispy plantain chips can round out the meal beautifully. The idea is to complement the bold steak and chimichurri without overpowering it.

Creative Ways to Present

Want to turn your dinner into a centerpiece? Serve the chimichurri in a small dipping bowl alongside the rice bowls so everyone can adjust the intensity. Or try layering the rice, steak, and chimichurri in stacked glass jars for a stunning, Instagram-worthy presentation. This dish is inherently colorful and textured, so subtle creativity goes a long way.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the steak slices and chimichurri separately in airtight containers in the refrigerator. This prevents the steak from becoming soggy and keeps the chimichurri’s fresh flavors intact.

Freezing

While the rice bowls are best fresh, you can freeze the cooked skirt steak by itself. Wrap it tightly in plastic wrap and foil, or use a vacuum seal bag, then freeze for up to 3 months. Avoid freezing the chimichurri or rice, as texture and flavor suffer.

Reheating

Gently reheat steak slices in a warm skillet or oven on low heat to avoid overcooking. The rice can be reheated in the microwave with a splash of water to keep it moist. Always add fresh chimichurri after reheating to preserve its vibrant flavor.

FAQs

What cut of steak is best for these rice bowls?

Skirt steak is the star here because it’s flavorful and cooks quickly. It has a great grain for slicing thinly, making it perfect for rice bowls. Flank steak can be a substitute if skirt steak isn’t available.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri often tastes even better after resting for a few hours or overnight in the fridge as the flavors meld. Just be sure to bring it to room temperature before serving.

How do I know when the steak is cooked just right?

Use a meat thermometer to check the internal temperature — 125-130°F gives a tender medium-rare. Remember to remove it from heat a little before the target temperature since it will continue to cook while resting.

Can I use brown rice instead of white rice?

You can, though white rice has a softer texture and subtle flavor that pairs beautifully with the bold steak and chimichurri. If using brown rice, cook it fully and consider adding a splash of lime juice to brighten it up.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel skillet or a well-seasoned grill pan will work well too. The goal is to get a very hot surface for a great sear on the steak, so make sure your pan holds heat well.

Final Thoughts

Cooking up these Skirt Steak Rice Bowls with Chimichurri is like giving your taste buds a flavorful celebration. The balance of tender steak, herby chimichurri, and comforting rice makes for a meal you’ll want to return to again and again. Trust me, once you try this recipe, it will become a cherished go-to in your kitchen. So grab your skillet and get ready to indulge in one of the most satisfying bowls around!

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