Why You’ll Love This Recipe
- Ready in just 40 minutes
- Packed with protein and bold flavors
- Customizable with your favorite vegetables and sauces
- Gluten-free and dairy-free
- Impressive enough for guests but simple enough for a weeknight
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak
- Skirt steak (or flank, hanger, NY strip, ribeye)
- Kosher salt
- Freshly ground black pepper
- Neutral oil (such as grapeseed, avocado, or canola oil)
For the Cilantro Chimichurri Sauce
- Red wine vinegar
- Kosher salt
- Garlic
- Shallot
- Fresno chile
- Fresh cilantro
- Fresh parsley
- Extra virgin olive oil
For Serving
- Cooked white rice
- Pickled red onions (optional)
- Grilled vegetables (optional)
Directions
- Pat steak dry with a paper towel and season generously with salt and pepper. Let it come to room temperature.
- Prepare the chimichurri sauce: combine red wine vinegar, salt, garlic, shallot, and chile in a bowl. Stir in chopped cilantro, parsley, and olive oil. Adjust seasoning to taste.
- Heat a cast-iron pan over high heat. Add neutral oil and sear steak for 2–3 minutes per side until desired doneness (125–130°F for medium-rare).
- Let the steak rest for 5–10 minutes, then slice thinly against the grain.
- Serve sliced steak over a bed of white rice, topped with chimichurri sauce and optional toppings.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Inactive time: 20 minutes
Total time: 40 minutes
Variations
- Swap skirt steak with flank, ribeye, or NY strip
- Add grilled bell peppers, zucchini, or corn
- Use brown rice, quinoa, or cauliflower rice for a different base
- Try different sauces like basil vinaigrette, cilantro lime crema, or ginger scallion sauce
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the steak and rice gently in a skillet or microwave. Chimichurri can be served cold or at room temperature.
FAQs
Can I use another cut of steak?
Yes, flank steak, hanger steak, ribeye, or NY strip all work well in this recipe.
What does chimichurri taste like?
It’s a zesty, herb-packed sauce with tangy vinegar, garlic, and a bit of heat from chili peppers.
Can I make the chimichurri ahead of time?
Yes, it keeps well in the fridge for up to a week. The flavors deepen over time.
What sides go well with this bowl?
Grilled or roasted vegetables, black beans, or a simple green salad are great options.
How do I know when the steak is done?
Use a meat thermometer: 125–130°F for medium-rare, 135°F for medium.
Can I grill the steak instead?
Absolutely. Grill over high heat for 2–3 minutes per side, depending on thickness.
Is this recipe kid-friendly?
Yes, just omit or reduce the chili in the chimichurri for a milder version.
Can I freeze the steak?
Cooked steak can be frozen for up to 2 months. Thaw and reheat before serving.
What type of rice should I use?
Any type works—white rice, jasmine, basmati, or even brown rice are all great.
Can I make this dairy-free and gluten-free?
It already is! Just ensure your vinegar and other condiments are certified gluten-free.
Conclusion
Skirt Steak Rice Bowls with Chimichurri Sauce are the kind of meal that feels indulgent but is actually quick and healthy. Whether you’re serving them fresh or prepping ahead, these bowls offer restaurant-quality taste right at home. Give it a try and make your dinner routine a little more exciting.
Print
Skirt Steak Rice Bowls with Chimichurri Sauce
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Skirt Steak Rice Bowls with Chimichurri Sauce are bold, flavorful, and ready in just 40 minutes. This high-protein, gluten-free, and dairy-free meal is topped with a zesty cilantro chimichurri and served over fluffy white rice—perfect for an easy weeknight dinner or impressing guests.
Ingredients
For the Steak:
Skirt steak (or flank, hanger, NY strip, ribeye)
Kosher salt
Freshly ground black pepper
Neutral oil (grapeseed, avocado, or canola)
For the Cilantro Chimichurri Sauce:
Red wine vinegar
Kosher salt
Garlic
Shallot
Fresno chile
Fresh cilantro
Fresh parsley
Extra virgin olive oil
For Serving:
Cooked white rice
Pickled red onions (optional)
Grilled vegetables (optional)
Instructions
-
Pat the steak dry and season with salt and pepper. Let it come to room temperature.
-
In a bowl, mix red wine vinegar, salt, garlic, shallot, and chile. Stir in chopped cilantro, parsley, and olive oil to create chimichurri. Adjust seasoning as needed.
-
Heat a cast-iron pan over high heat. Add oil and sear steak for 2–3 minutes per side, or until desired doneness (125–130°F for medium-rare).
-
Rest steak for 5–10 minutes, then slice thinly against the grain.
-
Serve steak over rice, topped with chimichurri and optional toppings like pickled onions or grilled veggies.
Notes
Letting the steak come to room temp ensures even cooking.
Chimichurri can be made in advance and stored up to 1 week.
Customize with your favorite rice or grilled vegetables.
Perfect for meal prep and leftovers reheat well.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Pan-seared (or Grilled)
- Cuisine: Argentinian-inspired, Latin American
