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Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt Steak Rice Bowls with Chimichurri Sauce
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If you’re craving a quick and delicious dinner that feels like a special treat, these Skirt Steak Rice Bowls with Chimichurri Sauce are the perfect solution. Juicy skirt steak is paired with a vibrant cilantro chimichurri sauce, creating a flavor explosion in every bite. This dish is not only customizable—allowing you to add your favorite seasonal vegetables—but it’s also ready in about 40 minutes! Whether you’re cooking for a busy weeknight or hosting friends, these bowls are sure to impress. Once you try this recipe, you’ll want to make it again and again!

Ingredients

Scale
  • 1½–2 lbs skirt steak (or any preferred cut)
  • 1½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp neutral oil (grapeseed, canola, or avocado)
  • 1 cup cilantro chimichurri
  • 2–3 cups cooked white rice
  • Fresh cilantro (optional)
  • Flaky sea salt (optional)
  • Pickled red onions (optional)
  • Lime wedges (optional)

Instructions

  1. Season the steak by patting it dry and generously sprinkling with Kosher salt and black pepper. Let it rest at room temperature for about 15 minutes.
  2. Make the chimichurri sauce if you haven’t already prepared it.
  3. Heat a cast-iron skillet over high heat for five minutes. Add neutral oil and carefully place the seasoned steak in the skillet. Cook for 2-3 minutes on each side until the internal temperature reaches 125-130°F for medium-rare.
  4. Let the steak rest for 5-10 minutes before slicing thinly against the grain.
  5. Assemble your rice bowls by dividing cooked rice among bowls, topping with sliced steak, drizzling with chimichurri sauce, and adding optional garnishes.

Nutrition

Find it online: https://cookingwhisper.com/skirt-steak-rice-bowls-with-chimichurri-sauce/