Skirt Steak Rice Bowls with Chimichurri Sauce
These Skirt Steak Rice Bowls are packed with flavor—tender seared steak, fluffy rice, and bright cilantro chimichurri make the perfect restaurant-style meal at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop / Grilled
- Cuisine: Argentinian-Inspired
- Diet: Gluten Free
Ingredients
→ For the Steak:
1½–2 lbs skirt steak (or substitute with your favorite steak cut)
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
→ For Serving:
2–3 cups cooked white rice
1 cup cilantro chimichurri
Optional toppings: pickled red onions, fresh cilantro, lime wedges, flaky sea salt, sautéed veggies, sliced avocado
Instructions
Season the Steak:
Pat steak dry with a paper towel. Season both sides with salt and pepper. Let sit at room temperature for 15 minutes.
Make the Chimichurri Sauce:
If you haven’t prepared it ahead, make your cilantro chimichurri now.
Cook the Steak:
Heat a cast-iron or grill pan over high heat for about 5 minutes until very hot.
Add oil and sear the steak for 2–3 minutes per side, or until internal temp reaches 125–130°F for medium-rare.
Let rest 5–10 minutes before slicing thinly against the grain.
Assemble the Rice Bowls:
Divide cooked rice into bowls. Top with sliced steak and a generous drizzle of chimichurri sauce.
Garnish with optional toppings like pickled red onions, extra cilantro, flaky salt, and lime wedges.
Notes
Make Ahead: Chimichurri sauce can be made 1 day in advance. You can also season the steak up to 2 hours ahead.
Storage: Store leftover steak, rice, and toppings separately in airtight containers in the fridge for up to 3 days.
Freezer Friendly: Freeze chimichurri and steak separately. Assemble bowls fresh for best results.
Topping Ideas: Try with sautéed zucchini, grilled corn, roasted veggies, spinach, or roasted plantains.
Alternative Base: Swap white rice for cauliflower rice, quinoa, or plantains.
