Description
Enjoy a delicious and satisfying meal with these Skirt Steak Rice Bowls topped with flavorful Chimichurri Sauce. Tender skirt steak seasoned to perfection, served over fluffy white rice, and drizzled with a zesty cilantro chimichurri – a perfect combination of flavors and textures!
Ingredients
Units
Scale
For the steak
- 1 1/2–2 lbs skirt steak
- 1 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
For serving
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak: Pat the steak dry and season with salt and pepper. Let it sit at room temperature.
- Make the chimichurri sauce: Prepare the Cilantro Chimichurri sauce.
- Cook the steak: Sear the steak in a hot skillet until desired doneness. Let it rest before slicing.
- Assemble rice bowls: Serve sliced steak over rice, top with chimichurri, and garnishes.
Notes
- Nutrition facts are based on homemade chimichurri sauce.
- To make-ahead: Prepare chimichurri sauce a day in advance and season steak ahead.
- Leftovers: Store steak separately in the fridge for up to 3 days.
- To freeze: Freeze steak and assemble fresh bowls later.
- Recommended for serving: Try with sautéed zucchini, avocado, or roasted plantains.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 0.03g
- Sodium: 683mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 0.2g
- Protein: 34g
- Cholesterol: 95mg
