If you are looking for a vibrant, flavorful dish that brings a burst of freshness and hearty satisfaction to your table, the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is an absolute winner. This recipe marries perfectly cooked skirt steak with the bright, herbal punch of chimichurri, resting atop a bed of fluffy rice and colorful, complementary toppings. Every bite offers a delightful mix of textures and tastes that will make you want to dive in again and again. Trust me, once you’ve tried these bowls, they’ll quickly become a go-to meal in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and balance. Each ingredient plays a crucial role—whether it’s creating the tender, flavorful steak or adding fresh, creamy, or tangy notes to the bowl. The ingredients are straightforward yet essential for delivering that authentic, mouthwatering experience.
- Skirt steak (1 1/2 pounds): A tender, flavorful cut perfect for quick cooking and slicing against the grain.
- Olive oil (2 tablespoons): Adds richness and helps achieve a beautiful sear on the steak.
- Salt and black pepper (to taste): Simple seasoning that enhances the natural flavors of the steak.
- Cooked white or brown rice (4 cups): The comforting, neutral base that soaks up all the delicious juices and sauce.
- Cherry tomatoes (1 cup, halved): Adds sweet juiciness and a pop of vibrant color.
- Avocado (1, sliced): Creamy texture that balances the bold chimichurri flavors perfectly.
- Queso fresco or feta (1/4 cup, crumbled): Provides a salty, crumbly contrast that brightens the bowl.
- Pickled red onions (1/4 cup, optional): Tangy and sharp, they add an exciting zing to every bite.
- Fresh cilantro (for garnish): A fresh, herbal lift to finish the dish elegantly.
- Fresh parsley (1 cup, finely chopped): The vibrant green base of the chimichurri sauce.
- Fresh cilantro (1/4 cup, optional): Adds an extra layer of flavor in the chimichurri.
- Garlic (3 cloves, minced): Essential aromatic that brings depth to the sauce.
- Red wine vinegar (2 tablespoons): A sharp, tangy element that balances the herbs and oil.
- Red pepper flakes (1/2 teaspoon): For a mild, smoky heat that wakes up the palate.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Seasonings to perfectly round out the sauce taste.
- Olive oil (1/2 cup): The silky base that melds all the chimichurri ingredients together beautifully.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining the fresh parsley, cilantro (if you’re using it), garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Slowly drizzle in the olive oil while stirring until everything comes together into a vibrant, saucy blend. Setting it aside to let the flavors marry is key—the longer it rests, the more robust and aromatic it becomes, making your bowls sing with freshness.
Step 2: Season and Cook the Skirt Steak
Generously season both sides of your skirt steak with salt and black pepper. Heat two tablespoons of olive oil in a large skillet or grill pan over medium-high heat until shimmering. Sear the steak for about 3 to 4 minutes on each side for that perfect medium-rare to medium doneness, ensuring a caramelized surface and juicy interior. Once cooked, let the steak rest for 5 minutes to retain its juices before slicing thinly against the grain to maximize tenderness.
Step 3: Assemble the Rice Bowls
Divide the warm, cooked rice evenly among four bowls. Artfully layer on the thinly sliced skirt steak, then scatter halved cherry tomatoes, creamy avocado slices, crumbled queso fresco, and pickled red onions if you’d like a tangy kick. Don’t be shy with generous drizzles of that gorgeous chimichurri sauce—it’s the flavor bomb that pulls everything together. Finish with a sprinkle of fresh cilantro for that bright, herbaceous note.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Fresh cilantro is your best friend here, adding a burst of green color and a bright, citrusy flavor that complements the chimichurri’s herbaceous punch perfectly. For an extra touch, consider sprinkling some toasted pumpkin seeds or sliced radishes to introduce a crunch and additional freshness. A wedge of lime can also brighten up the bowls just before serving.
Side Dishes
These rice bowls stand wonderfully on their own, but if you want to round out the meal, light sides like a crisp green salad with a tangy vinaigrette or grilled vegetables work beautifully. For something heartier, black beans or roasted sweet potatoes pair wonderfully, adding both texture and layers of flavor that feel wholesome and satisfying.
Creative Ways to Present
Serve these bowls family-style on a large platter, letting everyone build their own from a spread of components—that’s always a crowd-pleaser. You could also present the steak served atop a mound of rice with spoonfuls of chimichurri elegantly drizzled on top and arranged with colorful veggies around the plate. Another idea is to place the elements side by side in a bento-style box for a fun, portable lunch or picnic option.
Make Ahead and Storage
Storing Leftovers
You can keep leftover components refrigerated separately for up to 3 days. Store the cooked skirt steak slices in an airtight container to maintain juiciness, and keep the chimichurri in a small jar or bowl with a lid. Keeping toppings like avocado separate until serving helps them stay fresh and visually appealing.
Freezing
While the steak can be frozen cooked or raw, the chimichurri sauce is best made fresh due to its delicate herbs and vibrant flavors. However, if necessary, you can freeze the steak slices wrapped tightly in freezer-safe packaging for up to 2 months. Reheat gently to avoid drying it out.
Reheating
Reheat your steak slices gently in a skillet over low heat or briefly in the microwave with a damp paper towel covering to preserve moisture. Warm the rice separately on the stove or in the microwave. Add fresh toppings and chimichurri just before eating to keep all the freshness and flavor bright and lively.
FAQs
Can I use another steak cut for this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe?
Absolutely! Flank steak is a great alternative because it’s similarly flavorful and tender when sliced against the grain. Some also use hanger steak or sirloin, but adjust cooking times accordingly since different cuts vary in thickness and tenderness.
Is chimichurri sauce spicy?
The chimichurri sauce does have a subtle heat from the red pepper flakes, but it’s very mild and well balanced by the fresh herbs and tangy vinegar. You can easily adjust the spice level by adding more or less red pepper flakes to suit your preference.
Can I make this recipe dairy-free?
Yes! Simply skip the queso fresco or feta, or substitute it with a dairy-free cheese or a sprinkle of toasted nuts for added texture. The dish is naturally gluten-free and adaptable to various dietary needs.
How long can the chimichurri sauce be stored?
Chimichurri sauce can be kept in the refrigerator for up to 4 days. The flavors deepen over time, making it great to prepare a day ahead, just be sure to store it in an airtight container to preserve its freshness.
What are some low-carb options for this rice bowl?
If you are looking to reduce carbs, swap out the rice for cauliflower rice or cooked quinoa. Both options provide a great texture and absorb the flavors of the steak and chimichurri just as well, keeping the dish delicious and friendly for low-carb diets.
Final Thoughts
The Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is truly a celebration of bold flavors and fresh ingredients coming together in an easy, satisfying meal. It’s perfect for weeknight dinners or impressing friends with something a little special yet uncomplicated. I can’t recommend giving these bowls a try enough—you might just discover your new favorite dinner obsession!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Gluten Free
Description
This Skirt Steak Rice Bowl with Chimichurri Sauce is a vibrant and flavorful Latin American-inspired dish featuring perfectly grilled skirt steak served over a bed of fluffy rice. Topped with fresh cherry tomatoes, creamy avocado, crumbled queso fresco, and optional pickled red onions, the bowl is finished with a zesty, herbaceous chimichurri sauce that adds a bright kick. Quick to prepare and packed with bold flavors, it’s an ideal easy weeknight dinner.
Ingredients
For the Skirt Steak Rice Bowls
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 4 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup pickled red onions (optional)
- Fresh cilantro for garnish
For the Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro (optional), finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Make the chimichurri sauce: In a bowl, combine the finely chopped parsley, cilantro if using, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Slowly drizzle in the olive oil while stirring until the mixture is well combined. Set aside to let the flavors meld.
- Prepare the skirt steak: Season the skirt steak generously on both sides with salt and black pepper. Heat olive oil in a large skillet or grill pan over medium-high heat.
- Cook the steak: Place the steak in the hot pan and cook for 3 to 4 minutes on each side, or until it reaches your desired level of doneness. Once cooked, transfer the steak to a plate and let it rest for 5 minutes to retain juices.
- Slice the steak: After resting, slice the steak thinly against the grain to ensure tenderness.
- Assemble the rice bowls: Divide the cooked rice into four bowls. Top each bowl with sliced skirt steak, halved cherry tomatoes, sliced avocado, crumbled queso fresco or feta, and pickled red onions if using.
- Finish and serve: Drizzle a generous amount of the chimichurri sauce over each bowl and garnish with fresh cilantro. Serve immediately to enjoy the vibrant flavors at their best.
Notes
- You can substitute flank steak or grilled chicken if skirt steak is unavailable.
- To make this recipe low-carb, serve it over cauliflower rice instead of regular rice.
- For a milder chimichurri, reduce or omit the red pepper flakes.
- Leftover chimichurri sauce can be stored in the refrigerator for up to one week.
