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Skirt Steak Rice Bowls with Chimichurri Sauce

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A delightful blend of tender skirt steak topped with fresh chimichurri sauce, served over fluffy rice and complemented by vibrant vegetables.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the Rice – Cook rice according to package instructions, then keep warm.
  2. Prepare the Chimichurri Sauce – In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper; stir well and set aside.
  3. Prepare the Skirt Steak – Pat skirt steak dry and rub it with olive oil, kosher salt, and black pepper.
  4. Heat the Grill or Skillet – Preheat a grill or heavy skillet over high heat until very hot.
  5. Cook the Steak – Cook the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
  6. Slice the Steak – Slice the rested steak thinly against the grain.
  7. Assemble the Bowls – Divide rice among serving bowls, top with steak slices, spoon chimichurri sauce over the steak, and arrange tomatoes, red onion, and avocado alongside.
  8. Serve with Lime Wedges – Serve with lime wedges on the side for squeezing over the bowls.

Notes

To enhance flavors, let the steak rest before slicing and feel free to experiment with different herbs in the chimichurri.

Nutrition

Find it online: https://www.nailzspa.com/skirt-steak-rice-bowls-chimichurri-sauce/

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