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.
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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.
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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).
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Rest steak for 5–10 minutes, then slice thinly against the grain.
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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
