Skirt Steak Rice Bowls with Chimichurri Sauce
If you’re craving a quick and satisfying dinner that feels like a gourmet experience, these Skirt Steak Rice Bowls with Chimichurri Sauce are the perfect solution! This recipe combines juicy, perfectly seared steak with a vibrant chimichurri sauce made from fresh herbs and zesty lime, delivering an explosion of flavor in every bite. Ideal for busy weeknights or casual gatherings, these customizable bowls allow everyone to create their own masterpiece. With minimal prep and cooking time, you can enjoy a restaurant-quality meal at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Searing
- Cuisine: Argentinian
Ingredients
Scale
- 1½–2 lbs skirt steak (or preferred cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with salt and pepper; let sit for 15 minutes.
- Prepare the chimichurri sauce if not done already.
- Heat a cast-iron skillet over high heat and add neutral oil.
- Sear the steak for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F.
- Allow the steak to rest for 5-10 minutes before slicing against the grain.
- Serve by dividing rice among bowls, topping with steak slices and chimichurri sauce; garnish as desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg