Skirt Steak Rice Bowls with Chimichurri Sauce

Why You’ll Love This Recipe

I love this recipe because it comes together quickly without sacrificing flavor. I enjoy how the steak cooks in just minutes while the chimichurri adds freshness and balance. It’s easy enough for a weeknight but impressive enough to serve when I want something a little elevated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak
1½ to 2 pounds skirt steak
1½ teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons neutral oil

For Serving
2 to 3 cups cooked white rice
1 cup cilantro chimichurri sauce
Fresh cilantro, optional
Flaky sea salt, optional
Pickled red onions, optional
Lime wedges, optional

Directions

I start by patting the steak dry with paper towels, then seasoning it generously on all sides with salt and black pepper. I let it sit at room temperature for at least 15 minutes so it cooks evenly.

While the steak rests, I prepare the cilantro chimichurri if it isn’t already made. I heat a cast iron skillet over high heat for about 5 minutes until it’s very hot. I add the oil, then carefully place the steak in the pan. I cook it for about 2 to 3 minutes per side until it reaches a medium-rare temperature.

Once cooked, I transfer the steak to a cutting board and let it rest for 5 to 10 minutes. I slice it thinly against the grain to keep it tender. To assemble the bowls, I divide the rice between bowls, top with sliced steak, and spoon chimichurri over everything. I finish with flaky salt and any optional toppings I’m in the mood for.

Servings and Timing

This recipe makes 6 servings. I usually spend about 10 minutes prepping, 10 minutes cooking, and around 20 minutes of inactive time, for a total of roughly 40 minutes.

Variations

I like swapping white rice for roasted plantains or brown rice when I want a change. Sometimes I add sautéed zucchini, grilled corn, or sliced avocado to the bowls. If skirt steak isn’t available, I use flank steak or another quick-cooking cut.

Storage/Reheating

I store leftover steak separately from the rice and toppings in airtight containers in the refrigerator for up to 3 days. When reheating, I gently warm the steak in a skillet or microwave just until heated through. I keep the chimichurri cold and spoon it on fresh before serving.

FAQs

Can I make the chimichurri ahead of time?

I often make it a day in advance and keep it refrigerated to save time.

How do I know when the steak is medium-rare?

I look for an internal temperature of about 125–130°F before resting, knowing it will rise slightly.

Can I grill the steak instead of using a skillet?

I grill it over high heat for a similar amount of time when I want extra smoky flavor.

What vegetables work best in these bowls?

I like using roasted or grilled vegetables like zucchini, peppers, or corn.

Can I freeze leftovers?

I freeze the steak separately if needed, but I prefer assembling fresh bowls for the best texture.

Conclusion

These skirt steak rice bowls with chimichurri sauce are a meal I keep coming back to because they’re fast, flavorful, and feel special without being complicated. I love how every bite balances savory steak with fresh herbs and citrus. It’s a simple, satisfying dinner that always delivers.