Short Description
Skirt steak rice bowls with chimichurri sauce are a flavorful and satisfying meal, featuring tender, marinated steak over a bed of rice, topped with vibrant homemade chimichurri. This dish combines smoky grilled steak, fresh herbs, and bold seasonings, making it a perfect weeknight dinner or meal-prep option.
Why You’ll Love This Recipe
- Bold flavors – Zesty chimichurri pairs perfectly with smoky, juicy steak.
- Quick and easy – Ready in under 30 minutes.
- Customizable – Use different grains, veggies, or protein options.
- Great for meal prep – Make ahead and enjoy throughout the week.
- Restaurant-quality at home – Tastes like a gourmet meal with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Skirt Steak:
- Skirt steak (or flank steak)
- Olive oil
- Garlic (minced)
- Lime juice
- Soy sauce
- Cumin
- Smoked paprika
- Salt and pepper
For the Chimichurri Sauce:
- Fresh parsley
- Fresh cilantro (optional)
- Garlic
- Red wine vinegar
- Olive oil
- Red pepper flakes (optional for spice)
- Salt and pepper
For the Rice Bowl:
- Cooked rice (white, brown, or cauliflower rice)
- Cherry tomatoes (halved)
- Avocado (sliced)
- Black beans (drained and rinsed)
- Red onion (thinly sliced)
- Cotija or feta cheese (optional)
Directions
- Marinate the steak – In a bowl, mix olive oil, garlic, lime juice, soy sauce, cumin, smoked paprika, salt, and pepper. Coat the steak and marinate for at least 20 minutes (or overnight for deeper flavor).
- Make the chimichurri – Blend parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper until combined but slightly chunky. Set aside.
- Cook the steak – Heat a grill or skillet over high heat. Cook steak for 3-4 minutes per side for medium-rare. Let rest for 5 minutes, then slice against the grain.
- Assemble the bowls – Divide cooked rice into bowls. Top with steak, cherry tomatoes, avocado, black beans, and red onion.
- Drizzle with chimichurri – Spoon chimichurri sauce over the steak and add cheese if using.
- Serve immediately – Enjoy warm with extra lime wedges!
Servings and Timing
- Servings: 2-3 bowls
- Prep time: 10 minutes
- Marinate time: 20 minutes (optional)
- Cook time: 10 minutes
- Total time: 40 minutes (including marination)
Variations
- Spicy version – Add extra red pepper flakes or chopped jalapeños.
- Low-carb option – Serve over cauliflower rice or greens.
- Extra protein – Add a fried egg on top.
- Vegan alternative – Use grilled portobello mushrooms or tofu instead of steak.
- Grain swap – Use quinoa or farro instead of rice for added texture.
Storage/Reheating
- Refrigeration: Store steak, rice, and toppings separately in airtight containers for up to 3 days.
- Freezing: Freeze cooked steak and rice for up to 2 months. Thaw before reheating.
- Reheating: Warm steak in a skillet over medium heat for a few minutes or microwave for 30 seconds.
FAQs
What cut of steak works best?
Skirt steak is ideal, but flank steak or ribeye also work well.
Can I cook the steak in the oven?
Yes! Broil on high for 4-5 minutes per side.
What’s the best way to slice skirt steak?
Cut against the grain to keep it tender.
Can I use store-bought chimichurri?
Yes, but homemade has the freshest flavor.
Can I grill the steak?
Absolutely! Grill over high heat for 3-4 minutes per side.
What other toppings go well with this bowl?
Try roasted corn, sautéed peppers, or pickled red onions.
Can I make this dairy-free?
Yes! Just skip the cheese or use a dairy-free alternative.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
How do I make the chimichurri sauce spicier?
Add extra red pepper flakes or a chopped serrano pepper.
What should I serve with this dish?
A side of tortilla chips, guacamole, or a fresh salad pairs perfectly.
Conclusion
Skirt steak rice bowls with chimichurri sauce are a vibrant, protein-packed meal that’s easy to make and full of bold flavors. With juicy marinated steak, fresh toppings, and a zesty sauce, this dish is sure to become a go-to favorite. Try it today for a quick and satisfying meal!
Print
Skirt Steak Rice Bowls with Chimichurri Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Latin-Inspired
Description
These Skirt Steak Rice Bowls with Chimichurri Sauce are packed with bold flavors, featuring tender grilled skirt steak, fluffy rice, and a vibrant, herby chimichurri sauce. This easy and hearty meal is perfect for meal prep, weeknight dinners, or a restaurant-quality homemade meal!
Ingredients
For the Skirt Steak:
- 1 lb skirt steak
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional but recommended)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for spice)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh, canned, or grilled)
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- Lime wedges (for garnish)
Instructions
Step 1: Marinate the Skirt Steak
- In a bowl, mix olive oil, lime juice, garlic, salt, pepper, smoked paprika, and cumin.
- Coat the skirt steak with the marinade and let it sit for 20–30 minutes (or up to 2 hours for deeper flavor).
Step 2: Make the Chimichurri Sauce
- In a small bowl, mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well and set aside.
Step 3: Cook the Skirt Steak
- Heat a grill or cast-iron skillet over medium-high heat.
- Cook the steak for 3–4 minutes per side (medium-rare to medium).
- Let rest for 5 minutes, then slice thinly against the grain.
Step 4: Assemble the Rice Bowls
- Divide the cooked rice into bowls.
- Top with sliced steak, cherry tomatoes, corn, avocado, and queso fresco.
- Drizzle with chimichurri sauce and garnish with lime wedges.
Step 5: Serve & Enjoy
- Serve warm and enjoy the bold flavors!
Notes
- Make It Spicy: Add extra red pepper flakes or diced jalapeños to the chimichurri.
- Low-Carb Option: Swap rice for cauliflower rice or quinoa.
- Meal Prep Friendly: Store in separate containers for up to 3 days.
- Grilled Veggies: Try adding bell peppers or zucchini for extra flavor.