Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Looking for a vibrant, flavor-packed meal that comes together in a flash? These Skirt Steak Rice Bowls with Chimichurri Sauce are the ultimate weeknight treat, combining juicy, seared steak, aromatic cilantro chimichurri, and fluffy rice—all layered in one irresistible bowl. If you crave a meal that dazzles with freshness and bold taste, this one is for you.

Ingredients You’ll Need

The beauty of Skirt Steak Rice Bowls with Chimichurri Sauce lies in a handful of simple, quality ingredients—each one thoughtfully chosen to bring out the best in every layer. With just a few grocery staples, you’ll have a meal that tastes like a special occasion but is easy enough for any night.

• Skirt Steak (1½-2 lbs): The star of the show—skirt steak is beloved for its deep beefy flavor and quick-cooking nature. You can substitute your favorite cut if needed.
• Kosher Salt (1½ tsp): A generous seasoning brings out the natural savoriness of the steak.
• Freshly Ground Black Pepper (¼ tsp): Adds a subtle bite and rounds out the seasoning.
• Neutral Oil (2 Tbsp): Grapeseed, canola, or avocado oil ensures a perfect sear without overpowering the other flavors.
• Cooked White Rice (2-3 cups): A fluffy, neutral base for the savory steak and punchy chimichurri—feel free to use your rice of choice.
• Cilantro Chimichurri (1 cup): This bright, herby sauce is pure magic with steak. If you haven’t tried it, you’re in for a treat!
• Optional Toppings: Fresh cilantro, flaky sea salt, pickled red onions, and lime wedges take these rice bowls to the next level both in taste and presentation.

Variations

The versatility of these Skirt Steak Rice Bowls with Chimichurri Sauce is all part of the fun—swap, mix, or elevate the flavors based on your cravings, dietary needs, or whatever you have in your kitchen right now!

• Swap the Grain: Skip the rice and try serving everything over quinoa, cauliflower rice, or even roasted plantains for a different texture and flavor spin.
• Alternative Proteins: Not a steak fan? Use grilled chicken, shrimp, or roasted veggies to create a plant-based or lighter version.
• Add More Veggies: Load up your bowl with sautéed zucchini, corn, grilled veggies, or fresh spinach for extra color and nutrition.
• Spicy Kick: Stir some minced jalapeño into your chimichurri or add dollops of your favorite hot sauce for more heat.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce

Step 1: Season the Steak

Pat your skirt steak completely dry with a paper towel—this helps it get that crave-worthy crust. Then, sprinkle generously on both sides with kosher salt and black pepper, pressing it in gently. Let the steak sit at room temperature for at least 15 minutes to ensure even cooking and juicier results.

Step 2: Make the Chimichurri Sauce

If you haven’t already, whip up a batch of cilantro chimichurri—the bold green sauce that takes these bowls to the next level. It’s simply a blend of fresh cilantro, garlic, a splash of vinegar, olive oil, and a pinch of chili flakes. The freshness will wake up every bite of steak.

Step 3: Sear the Skirt Steak

Heat a large cast-iron skillet (or your sturdiest pan) over high heat until it’s almost smoking—about 5 minutes. Add neutral oil, then sear the steak for 2-3 minutes per side, aiming for a gorgeous brown crust. Check with a thermometer; for medium-rare, you want it around 130°F–135°F after resting.

Step 4: Rest and Slice the Steak

Once your steak is done, don’t rush! Transfer it to a cutting board and let it rest for 5–10 minutes so those savory juices stay locked in. Then, slice the steak thinly across the grain for melt-in-your-mouth tenderness.

Step 5: Assemble the Rice Bowls

Scoop a bed of fluffy rice into each bowl, lay the sliced skirt steak on top, and let everyone spoon on their desired amount of vibrant chimichurri. Don’t forget a sprinkle of flaky sea salt and any of the optional garnishes—for color, crunch, and zippy contrast.

How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce

Garnishes

These bowls are made for creative garnishing! Try a shower of freshly chopped cilantro, a sprinkle of flaky sea salt, bright pickled red onions, or a wedge of lime for a burst of acidity. Each touch adds depth and color, making every bite pop.

Side Dishes

Complement your Skirt Steak Rice Bowls with Chimichurri Sauce by serving sautéed zucchini, charred corn, simple roasted vegetables, or a pile of fresh baby spinach alongside. These sides add extra veggies and a welcome variety of flavors and textures.

Creative Ways to Present

For a dinner party, try offering all the toppings buffet-style, letting guests build their own custom bowls. Or, serve in wide shallow bowls and arrange the steak, rice, and garnishes in separate sections for an Instagram-worthy look that’s as fun to eat as it is beautiful.

Make Ahead and Storage

Storing Leftovers

Leftover components are best kept separately—store sliced steak, rice, and chimichurri in individual airtight containers in the fridge for up to 3 days. This keeps everything fresh and makes it super easy to assemble rice bowls whenever hunger strikes.

Freezing

The skirt steak and chimichurri both freeze surprisingly well! For best flavor, freeze the cooked steak and sauce separately in tightly sealed containers. When ready to enjoy, simply thaw and assemble a fresh Skirt Steak Rice Bowl with Chimichurri Sauce—skip freezing the rice for best texture.

Reheating

To reheat, gently warm the sliced steak in a skillet over low heat or briefly in the microwave—just enough to knock off the chill, since overcooking can dry it out. Give the rice a quick steam with a splash of water, and stir the chimichurri well before spooning on top.

FAQs

Final Thoughts

Trust me, once you try these Skirt Steak Rice Bowls with Chimichurri Sauce, you’ll want to add them to your regular rotation. It’s the kind of colorful, lively meal that sparks joy around the table—simple to make, endlessly adaptable, and bursting with personality. I can’t wait for you to dig in!

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