There is something truly irresistible about the way the juicy, charred skirt steak meets the vibrant, herbaceous punch of cilantro chimichurri sauce in these Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe. This dish combines the perfect balance of hearty protein, fluffy rice, and zesty freshness, making every bite a celebration of flavor and texture. Whether you’re cooking for a family dinner or meal prepping for the week, these bowls come together quickly and deliver big on satisfaction.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing this Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe to life. Each item plays an essential role to balance taste, texture, and color, ensuring the dish is as stunning as it is delicious.
- Skirt steak (1½–2 lbs): Choose a well-marbled cut for juicy, flavorful meat that cooks quickly.
- Kosher salt (1½ tsp): Coarse salt enhances the meat’s natural flavor and helps form a savory crust.
- Freshly ground black pepper (¼ tsp): Adds subtle heat and depth without overpowering the steak.
- Neutral oil (2 Tbsp): Use grapeseed, canola, or avocado oil for a high smoke point and clean flavor perfect for searing.
- Cilantro chimichurri sauce (1 cup): A fresh, herb-packed sauce that brightens the steak with vibrant green and citrus notes.
- Cooked white rice (2–3 cups): The perfect base to soak up the steak drippings and chimichurri sauce, balancing richness with softness.
- Fresh cilantro (optional): Adds extra color and herbal brightness as a garnish.
- Flaky sea salt (optional): A finishing touch that delivers crunchy bursts of pure saltiness.
- Pickled red onions (optional): Cuts through the richness with tangy, slightly sweet bite and adds appealing pink color.
- Lime wedges (optional): Squeeze on fresh acidity to lift all the flavors and add a refreshing zing.
How to Make Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe
Step 1: Prepare and Season the Skirt Steak
Patting the skirt steak dry is a small but crucial step that ensures a perfect sear without steaming the meat. Once dried, generously season all sides with Kosher salt and freshly ground black pepper. Letting the steak rest at room temperature for at least 15 minutes before cooking is a secret tip to help it cook more evenly and develop deeper flavor.
Step 2: Get Your Cilantro Chimichurri Sauce Ready
This bright, vibrant sauce is the star companion to your steak. Whether you follow your favorite recipe or whip up a new batch, the fresh cilantro, garlic, and vinegar in chimichurri bring an energetic herbal brightness that balances the richness of the meat perfectly.
Step 3: Sear the Steak to Perfection
Heating a large cast-iron skillet until it’s smoking hot is absolutely essential for that savory crust everybody loves. Add your neutral oil and lay the steak down carefully—don’t crowd the pan. Sear for about 2 to 3 minutes on each side until you reach a rare to medium-rare internal temperature of 125–130°F. Keep in mind the steak will continue to cook slightly after removing it from the heat.
Step 4: Rest and Slice the Steak
After cooking, give your steak a well-deserved rest for 5 to 10 minutes. Resting allows the juices to redistribute so every bite is juicy and tender. When you slice, cut thinly against the grain—that’s how you ensure each piece is melt-in-your-mouth delicious rather than tough.
Step 5: Build Your Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe
Divide the fluffy white rice between bowls and top generously with the sliced steak. Spoon over as much cilantro chimichurri sauce as you like—the zesty, herb-infused green sauce really ties the dish together. Finish the bowls with flaky sea salt for crunch, bright fresh cilantro leaves, tangy pickled red onions, and a squeeze of lime. Serve immediately and prepare to impress everyone at your table!
How to Serve Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe
Garnishes
Adding garnishes like fresh cilantro, flaky sea salt, and pickled red onions not only elevates the presentation but also brings layers of flavor and texture that make every bite more exciting. The fresh herbs and crunchy salt contrast beautifully with the tender steak, while pickled onions add a pop of color and tang.
Side Dishes
Although the rice bowls are the main event, pairing them with simple side dishes can round out the meal. Consider a crisp green salad with citrus vinaigrette, roasted vegetables like asparagus or bell peppers, or even grilled corn to keep the meal fresh and colorful.
Creative Ways to Present
For a fun twist, serve these bowls family-style on a large platter where everyone can assemble their own with extra toppings. You can also serve the steak sliced on top of a bed of mixed greens for a lighter variation, or swap the white rice for cauliflower rice to add more veggies while keeping the vibrant flavors intact.
Make Ahead and Storage
Storing Leftovers
Leftover steak and rice bowls store beautifully in airtight containers in the refrigerator for up to 3 days. Keep the chimichurri sauce separate to maintain its fresh flavor and vibrant green color, and add it just before serving.
Freezing
To freeze, place the sliced steak and cooked rice in separate freezer-safe containers or freezer bags. While the sauce can be frozen, it’s best enjoyed fresh as freezing may dull its brightness. Frozen steak and rice will keep well for up to 2 months.
Reheating
Reheat steak and rice gently either in a skillet over medium heat or in the microwave, adding a splash of water or broth to keep it moist. Avoid overheating to prevent the steak from becoming tough. Once warm, spoon over fresh cilantro chimichurri sauce and enjoy a nearly just-made meal.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and quick cooking time, flank steak or flat iron steak are excellent substitutes that will work wonderfully in this recipe.
How spicy is the cilantro chimichurri sauce?
The heat level of chimichurri can vary based on the recipe, but it’s typically bright and tangy with mild spice. You can always adjust the amount of chili flakes or fresh chili in your chimichurri to suit your taste.
Is it necessary to let the steak rest before slicing?
Yes, resting the steak is crucial as it allows the juices to redistribute throughout the meat, keeping it tender and juicy instead of dry when sliced.
Can I prepare the chimichurri sauce in advance?
Definitely! Chimichurri actually tastes better when made a few hours ahead as it gives the flavors time to meld. Store it in an airtight container in the refrigerator until ready to use.
What can I do if I don’t have a cast-iron skillet?
A heavy-bottomed stainless steel or non-stick skillet will work as well, just be sure it gets very hot before adding the steak to get that desirable sear.
Final Thoughts
This Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe has quickly become one of my go-to dishes when I want something that’s both comforting and exciting. The beautiful contrast between the tender steak, fluffy rice, and bright chimichurri makes every meal feel festive. I can’t recommend it enough—give it a try and watch it become a favorite in your kitchen too!
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Skirt Steak Rice Bowls with Cilantro Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Argentinian
Description
These Skirt Steak Rice Bowls with Chimichurri Sauce offer a vibrant and satisfying meal featuring tender seared skirt steak paired with fragrant cilantro chimichurri, served over fluffy white rice. Perfect for a quick yet flavorful weeknight dinner, this recipe balances juicy steak, zesty sauce, and fresh toppings for a deliciously hearty bowl.
Ingredients
Steak
- 1½–2 lbs skirt steak (or substitute with your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Chimichurri Sauce
- 1 cup cilantro chimichurri sauce (prepared separately or store-bought)
To Serve (Optional)
- 2–3 cups cooked white rice
- Fresh cilantro
- Flaky sea salt
- Pickled red onions
- Lime wedges
Instructions
- Prepare the Steak: Pat the skirt steak dry with paper towels. Season all sides generously with 1½ teaspoons kosher salt and ¼ teaspoon freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes to promote even cooking and enhance flavor.
- Make Chimichurri Sauce: If you have not already done so, prepare a batch of cilantro chimichurri sauce using your preferred recipe or a trusted one. This herbaceous, zesty sauce complements the steak beautifully.
- Preheat the Skillet: Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add 2 tablespoons of neutral oil and spread to coat the pan.
- Sear the Steak: Carefully place the seasoned steak into the hot skillet. Sear for 2–3 minutes on each side, or until the internal temperature reaches 125–130°F for rare to medium-rare doneness. The steak will continue cooking slightly after removing from heat.
- Rest and Slice the Steak: Remove the steak from the skillet and let it rest for 5–10 minutes to allow juices to redistribute. After resting, slice the steak thinly against the grain to ensure tenderness.
- Assemble the Bowls: Divide the cooked white rice evenly into serving bowls. Arrange the sliced steak on top of the rice. Drizzle with plenty of cilantro chimichurri sauce. Garnish with flaky sea salt, fresh cilantro, pickled red onions, and lime wedges as desired. Serve immediately and enjoy!
Notes
- For best flavor and tenderness, let the steak come to room temperature before cooking.
- Use a cast-iron skillet for ideal heat retention and a perfect sear.
- Cook steak to your preferred doneness; adjust searing time accordingly.
- Chimichurri sauce can be made ahead and stored refrigerated for up to a week.
- Optional toppings like pickled red onions and lime wedges add brightness and balance.
