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
Scale
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.
