Print

Skirt Steak Rice Bowls with Chimichurri Recipe

Skirt Steak Rice Bowls with Chimichurri Recipe
Print Recipe

★★★★★

4.8 from 30 reviews

This flavorful Skirt Steak Rice Bowl with Chimichurri is a simple yet vibrant meal featuring tender grilled skirt steak, fresh cilantro chimichurri sauce, and fluffy white rice. Perfect for a quick dinner, this dish combines the savory richness of the steak with the bright, herbaceous notes of chimichurri and optional fresh toppings like pickled red onions and lime wedges for a balanced and satisfying bowl.

Ingredients

Scale

Steak and Seasoning

  • 1 1/2 to 2 lbs skirt steak
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil (grapeseed, canola, or avocado)

Chimichurri Sauce

  • 1 cup cilantro chimichurri

Rice and Toppings

  • 2–3 cups cooked white rice
  • Fresh cilantro (optional, for garnish)
  • Flaky sea salt (optional, for finishing)
  • Pickled red onions (optional, for topping)
  • Lime wedges (optional, for serving)

Instructions

  1. Season Steak: Pat the skirt steak dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steak sit uncovered at room temperature for about 15 minutes to allow the seasoning to penetrate and to ensure even cooking.
  2. Prepare Sauce: If not already made, prepare the cilantro chimichurri sauce by blending fresh cilantro, garlic, olive oil, vinegar, and seasonings until vibrant and emulsified. Set aside.
  3. Cook Steak: Heat a cast-iron skillet over high heat for about 5 minutes until very hot. Add 2 tablespoons of a neutral oil with a high smoke point such as grapeseed or avocado oil. Place the skirt steak in the pan and cook for 2 to 3 minutes per side for medium-rare, or until the internal temperature reaches 125-130°F.
  4. Rest: Remove the steak from the skillet and let it rest on a cutting board for 5 to 10 minutes. Resting allows the juices to redistribute and keeps the meat moist and tender when sliced.
  5. Slice Steak: Slice the skirt steak thinly against the grain to ensure tenderness and easy eating.
  6. Assemble Bowls: Divide the cooked white rice evenly between serving bowls. Top each bowl with the sliced steak. Spoon the cilantro chimichurri over the steak generously. Add optional toppings like fresh cilantro leaves, pickled red onions, flaky sea salt, and lime wedges to taste for added freshness and flavor balance.

Notes

  • Letting the steak rest at room temperature before cooking helps achieve an even cook.
  • Use a meat thermometer to ensure the steak is cooked perfectly to medium-rare.
  • Cilantro chimichurri can be made in advance and stored in the fridge up to 3 days.
  • Pickled red onions add a bright acidity that balances the rich steak and sauce.
  • Choose a neutral oil with a high smoke point to prevent burning during searing.

Nutrition

Keywords: skirt steak rice bowl, chimichurri steak bowl, grilled skirt steak, cilantro chimichurri, easy steak bowl recipe, Argentinian steak bowl

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