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
Scale
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.
