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
Scale
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.
