Ingredients
Scale
- 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
Instructions
- Season the skirt steak with Kosher salt and black pepper. Let it sit at room temperature for 15 minutes.
- Prepare the chimichurri sauce if not already made.
- Heat a cast-iron skillet over high heat, add oil, and sear the steak for 2-3 minutes per side until it reaches an internal temperature of 125-130°F.
- Allow the steak to rest for 5-10 minutes before slicing against the grain.
- Assemble bowls with cooked rice, sliced steak, chimichurri sauce, and any optional toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 610
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg