If you’re looking for a vibrant and satisfying meal that bursts with flavor, you’re in for a treat with this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. It combines perfectly seared skirt steak with bright, herby chimichurri sauce atop fluffy white rice, creating a dish that’s both comforting and exciting. The balance of juicy, tender steak, zesty sauce, and fresh garnishes makes every bite memorable and keeps you coming back for more. Whether it’s a weeknight dinner or a weekend gathering, this recipe hits all the right notes.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with each ingredient playing a crucial role in building layers of flavor, texture, and color. From the hearty steak to the bright chimichurri sauce, every component works together to make the dish extraordinary.
- 1½–2 lbs skirt steak: Choose skirt steak for its rich beefy flavor and tenderness when sliced thin against the grain.
- 1½ tsp Kosher salt: Essential for seasoning and bringing out the natural flavors of the steak.
- ¼ tsp freshly ground black pepper: A touch of spice that enhances the savory taste without overpowering it.
- 2 Tbsp neutral oil: Grapeseed, canola, or avocado oil works great for searing because of their high smoke points.
- 1 cup cilantro chimichurri sauce: This vibrant, herb-packed sauce adds a fresh, tangy contrast to the rich steak.
- 2–3 cups cooked white rice: The perfect fluffy base that soaks up the juices and sauce beautifully.
- Fresh cilantro (optional): Adds a pop of green freshness and flavor.
- Flaky sea salt (optional): Sprinkling a bit enhances texture and flavor on top.
- Pickled red onions (optional): Adds a tangy crunch that complements the richness of the steak.
- Lime wedges (optional): A squeeze of lime brightens every bite with citrusy zing.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Season the Steak
Start by patting your skirt steak dry with paper towels—this step is crucial for getting a beautiful crust. Season generously on all sides with Kosher salt and freshly ground black pepper. Letting the steak rest at room temperature for about 15 minutes helps it cook evenly and develop delicious flavor.
Step 2: Prepare the Chimichurri Sauce
If you haven’t made your cilantro chimichurri sauce yet, now is the perfect time. This fresh, herbaceous sauce made with cilantro, garlic, vinegar, and olive oil will be the flavor star of your rice bowls. Its bright acidity perfectly balances the richness of the steak.
Step 3: Cook the Steak
Heat a cast-iron skillet over high heat until it’s smoking hot, about 5 minutes. Add your neutral oil, then carefully place seasoned steak into the pan. Sear it for 2 to 3 minutes per side for rare to medium-rare doneness, aiming for an internal temperature around 125 to 130°F. The high heat sears in the juices, giving you that crave-worthy crust.
Step 4: Rest and Slice
Once cooked, transfer the steak to a plate and let it rest for 5 to 10 minutes. Resting is the secret to keeping the meat juicy and tender, as it allows the juices to redistribute. After resting, slice the steak thinly against the grain—this slicing technique makes the meat melt in your mouth.
Step 5: Assemble the Rice Bowls
Divide fluffy cooked white rice into individual bowls, then crown each with generous slices of your beautifully seared steak. Drizzle plenty of cilantro chimichurri sauce over the top to infuse every bite with herbaceous brightness. Finish with optional garnishes like flaky sea salt, fresh cilantro, pickled red onions, and a squeeze of lime for an added pop of flavor.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Enhance your rice bowls with fresh cilantro leaves that add brightness and a visual pop of green. Sprinkle flaky sea salt to give occasional bursts of crunch and saltiness, and tart pickled red onions bring a fabulous zing and vibrant color contrast. Finally, lime wedges let everyone customize acidity to their taste—it’s like a flavor party in every bowl.
Side Dishes
While the bowl is a complete meal, light sides like a simple mixed green salad, charred corn with a sprinkle of chili powder, or roasted seasonal vegetables complement the steak beautifully. These add variety in texture and keep the meal balanced without overshadowing the star ingredients.
Creative Ways to Present
For a fun twist, serve the rice bowls in rustic wooden bowls or colorful ceramic dishes to elevate the eating experience. You can also layer ingredients in a mason jar for a grab-and-go twist or create a platter style for sharing. Adding edible flowers or microgreens adds unexpected elegance perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover skirt steak rice bowls store wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce separate if possible to preserve its fresh flavor and vibrant color.
Freezing
If you want to freeze leftovers, it’s best to store the steak and rice without the fresh garnishes or chimichurri. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your rice bowls gently on the stovetop or microwave, adding a splash of water to the rice to keep it moist. Once warm, stir in fresh chimichurri sauce and add fresh garnishes to revive the bright flavors.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and texture, flank steak or hanger steak are great substitutes. Just make sure to slice against the grain to keep it tender.
How spicy is the chimichurri sauce?
The chimichurri sauce in this recipe is typically mild and herb-forward, but you can adjust the heat by adding red pepper flakes or fresh chili to suit your spice preference.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri sauce actually tastes better after resting for a few hours or overnight as the flavors meld. Store it in the refrigerator in an airtight container.
Is this recipe suitable for meal prep?
Definitely. The components hold up well, and assembling the bowls fresh each day keeps the texture and flavors at their best throughout the week.
What’s the best way to slice the steak?
Slice the rested steak thinly against the grain. This cuts through the muscle fibers and ensures every bite is tender and easy to enjoy.
Final Thoughts
This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is a fantastic way to bring bold, fresh flavors into your kitchen without overcomplicating things. Whether you’re cooking for family, friends, or just treating yourself, it’s a show-stopping dish that feels both comforting and exciting. Don’t wait to try it—you’re going to love the juicy steak, lively chimichurri, and all those bright garnishes coming together in a single bowl of deliciousness!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian inspired
Description
This Skirt Steak Rice Bowls with Chimichurri Sauce recipe offers a vibrant and flavorful meal featuring tender, seared skirt steak served over fluffy white rice and topped with a zesty cilantro chimichurri sauce. Perfect for a quick yet satisfying dinner, this dish combines the smoky richness of the steak with the fresh brightness of the chimichurri and optional toppings like pickled red onions and lime wedges for added zest.
Ingredients
Steak
- 1½–2 lbs skirt steak (or substitute with your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Sauce and Rice
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
Optional Toppings
- Fresh cilantro
- Flaky sea salt
- Pickled red onions
- Lime wedges
Instructions
- Season the Steak: Pat the skirt steak dry with a paper towel to remove excess moisture. Season all sides generously with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper. Allow the steak to rest at room temperature for at least 15 minutes to promote even cooking and enhance flavor.
- Prepare the Chimichurri Sauce: If not already prepared, make a batch of cilantro chimichurri sauce using your preferred recipe. This herby, vibrant sauce will complement the rich flavor of the steak perfectly.
- Cook the Steak: Heat a large cast-iron skillet over high heat for about 5 minutes until very hot. Add 2 tablespoons of neutral oil to the pan. Carefully place the seasoned steak into the skillet and sear for 2 to 3 minutes on each side, or until the internal temperature reaches 125–130°F for rare to medium-rare doneness. Keep in mind the steak will continue cooking slightly after being removed from the heat.
- Rest and Slice: Remove the steak from the skillet and let it rest for 5 to 10 minutes to allow the juices to redistribute evenly throughout the meat. After resting, thinly slice the steak against the grain to ensure tender bites.
- Assemble the Rice Bowls: Evenly divide the cooked white rice into serving bowls. Top each bowl with a generous portion of the sliced skirt steak. Spoon cilantro chimichurri sauce generously over the steak. Finish with flaky sea salt, fresh cilantro, pickled red onions, and lime wedges as desired. Serve immediately to enjoy the vibrant flavors.
Notes
- Allowing the steak to rest before cooking and after cooking ensures juicier and more flavorful meat.
- Slicing against the grain makes the steak more tender and easier to chew.
- Use a cast-iron skillet or heavy-bottomed pan for a better sear on the steak.
- Adjust cooking time depending on your preferred steak doneness.
- Pickled red onions and lime wedges add a bright, tangy contrast to the rich steak and sauce.
