Name: Skirt Steak Rice Bowls with Chimichurri Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 1½-2 lbs skirt steak (or substitute 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; Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

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If you’re looking for a quick and satisfying meal that feels like a treat, you’ve come to the right place! Skirt Steak Rice Bowls with Chimichurri Sauce are one of my all-time favorites. They’re perfect for busy weeknights or when you want something delicious to impress friends at a casual get-together. The juicy skirt steak, combined with the vibrant cilantro chimichurri, creates a bowl that’s not just filling but also bursting with flavor.

This dish is all about simplicity and quality ingredients coming together in harmony. Whether you’re gathering the family around the dinner table or prepping for meal prep, these rice bowls are sure to become a staple in your kitchen.

Why You’ll Love This Recipe

Quick to prepare: Dinner is ready in just 30 minutes, making it ideal for those hectic evenings.
Flavor-packed: The chimichurri adds a bright and zesty kick, elevating every bite!
Customizable: Feel free to swap in your favorite veggies or rice varieties to suit your taste.
Family-friendly: This dish is loved by both kids and adults alike—it’s a win-win!
Meal-prep friendly: Make extra portions to enjoy throughout the week; they reheat beautifully!

Ingredients You’ll Need

Creating these Skirt Steak Rice Bowls is so simple with fresh and wholesome ingredients. You probably have most of them in your kitchen already. Let’s take a look!

For the Steak

1½-2 lbs skirt steak (or substitute with your favorite cut)
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)

For the Chimichurri

1 cup cilantro chimichurri

For Assembly

2-3 cups cooked white rice
Optional, but recommended: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

Variations

One of the best things about this recipe is how flexible it is! You can easily adapt it to fit your dietary preferences or what’s available in your pantry.

Swap the protein: Use chicken breast or tofu for a lighter option that still packs protein.
Try different grains: Quinoa or brown rice can add an extra nutritional punch and different textures.
Add seasonal veggies: Toss in some grilled zucchini, bell peppers, or corn for added color and crunch.
Make it spicy: Drizzle some hot honey over the top for a sweet and spicy twist.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce

Step 1: Season the Steak

Patting the steak dry helps achieve that perfect sear! Generously season it with Kosher salt and black pepper on all sides. Allowing the steak to sit at room temperature for about 15 minutes will help it cook more evenly.

Step 2: Make the Chimichurri Sauce

If you haven’t whipped up our cilantro chimichurri yet, now’s the time! A fresh batch brings brightness and depth to your dish—definitely worth every second spent chopping those herbs!

Step 3: Cook the Steak

Heat a large cast-iron skillet over high heat until it’s smoking hot. Add your neutral oil and carefully place your seasoned steak in the skillet. Sear each side for 2-3 minutes until you reach an internal temperature of 125-130°F for that tender medium-rare finish.

Step 4: Rest Before Slicing

Allowing the steak to rest for 5-10 minutes after cooking is crucial—it lets those juices redistribute throughout the meat so every bite is juicy and flavorful.

Step 5: Assemble Rice Bowls

Divide fluffy cooked rice between bowls, then layer on slices of that perfectly cooked skirt steak. Drizzle liberally with chimichurri sauce and top with flaky sea salt. Don’t forget optional toppings like pickled red onions, fresh cilantro, and lime wedges—they’re what make each bowl shine!

Pro Tips for Making Skirt Steak Rice Bowls with Chimichurri Sauce

To ensure your Skirt Steak Rice Bowls are a hit, keep these pro tips in mind for the best results!

Let the steak rest: Allowing the steak to rest after cooking lets the juices redistribute, ensuring each bite is juicy and flavorful.
Use a hot pan: Preheating your cast-iron skillet until it’s very hot helps achieve that perfect sear on the steak, locking in flavors and creating a delicious crust.
Slice against the grain: Cutting the steak against the grain results in more tender pieces, making it easier to chew and enhancing the overall eating experience.
Don’t skimp on chimichurri: This vibrant sauce is key to elevating your dish. Feel free to add more than you think you need for maximum flavor!
Experiment with seasonings: While salt and pepper are great basics, feel free to add garlic powder or smoked paprika to your steak seasoning for an extra layer of flavor.

How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce

Presenting your Skirt Steak Rice Bowls is just as important as making them! Here are some ideas to make your dish visually appealing and delicious.

Garnishes

Fresh cilantro: A sprinkle of freshly chopped cilantro adds a burst of color and freshness that complements the chimichurri beautifully.
Lime wedges: Serving lime wedges on the side allows everyone to customize their bowl with a zesty squeeze that brightens up all the flavors.

Side Dishes

Grilled vegetables: Seasonal veggies like zucchini or bell peppers drizzled with olive oil and grilled make for a colorful, nutritious addition that complements the main dish.
Black bean salad: A refreshing black bean salad with corn, avocado, and lime dressing adds protein and enhances the meal’s Mexican flavors.
Corn tortillas: Warmed corn tortillas can be served on the side for a fun way to scoop up rice and steak—perfect for those who enjoy a bit more texture in their meal.

Make Ahead and Storage

This recipe is perfect for meal prep, allowing you to enjoy delicious skirt steak rice bowls throughout the week with minimal effort.

Storing Leftovers

Store any leftover skirt steak and chimichurri sauce in airtight containers.
Refrigerate for up to 3 days.
Keep the rice separate to maintain its texture.

Freezing

To freeze, wrap the cooked skirt steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag.
Freeze for up to 2 months.
Chimichurri can also be frozen in ice cube trays for easy portioning.

Reheating

Thaw frozen steak overnight in the refrigerator before reheating.
Reheat the steak in a skillet over medium heat until warmed through.
For rice, add a splash of water when reheating in the microwave to keep it moist.

FAQs

Can I use other cuts of meat for Skirt Steak Rice Bowls with Chimichurri Sauce?

Absolutely! You can substitute skirt steak with flank steak, sirloin, or even chicken breast if you prefer. Just adjust cooking times accordingly.

How do I make Skirt Steak Rice Bowls with Chimichurri Sauce gluten-free?

To ensure this dish is gluten-free, simply check that your chimichurri sauce ingredients (such as vinegar) are gluten-free. The rest of the components are naturally gluten-free.

How long does chimichurri sauce last?

Chimichurri sauce can last up to a week in the refrigerator when stored properly in an airtight container. Just give it a good stir before using!

Can I customize the veggies in my Skirt Steak Rice Bowls with Chimichurri Sauce?

Yes! Feel free to add any seasonal vegetables you love, such as bell peppers, zucchini, or corn. They will enhance both flavor and nutrition.

Final Thoughts

I hope you enjoy making these Skirt Steak Rice Bowls with Chimichurri Sauce as much as I do! This recipe is not only quick and easy but also delivers a burst of vibrant flavors that will delight your taste buds. Don’t hesitate to get creative with your toppings and enjoy every bite!