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Skirt Steak Rice Bowls with Chimichurri Sauce

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  • Author: clara
  • 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

Units Scale

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

  1. In a bowl, mix olive oil, lime juice, garlic, salt, pepper, smoked paprika, and cumin.
  2. 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

  1. 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

  1. Heat a grill or cast-iron skillet over medium-high heat.
  2. Cook the steak for 3–4 minutes per side (medium-rare to medium).
  3. Let rest for 5 minutes, then slice thinly against the grain.

Step 4: Assemble the Rice Bowls

  1. Divide the cooked rice into bowls.
  2. Top with sliced steak, cherry tomatoes, corn, avocado, and queso fresco.
  3. Drizzle with chimichurri sauce and garnish with lime wedges.

Step 5: Serve & Enjoy

  1. 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.

Find it online: https://recipe.ukfinda.com/skirt-steak-rice-bowls-with-chimichurri-sauce/