Looking for a fast, flavor-packed dinner that feels special without the stress? These Skirt Steak Rice Bowls with Chimichurri Sauce are the perfect answer. In just about 30 minutes, you’ll have a meal that’s hearty, fresh, and loaded with bold, zesty flavors. Tender slices of skirt steak sit atop a bed of fluffy rice, topped with a vibrant homemade chimichurri that bursts with fresh herbs and garlic.
This dish offers the perfect balance: rich, savory steak paired with the bright, tangy kick of chimichurri. It’s a fantastic option for weeknight dinners, casual gatherings, or even meal prepping for a few days ahead. Plus, the ingredients are simple, fresh, and wholesome—no heavy sauces or processed shortcuts needed. If you love meals that deliver big flavor with little fuss, this one’s for you!
Why You’ll Love This Skirt Steak Rice Bowls with Chimichurri
- Big Flavor, Minimal Effort: Juicy, tender skirt steak paired with a vibrant chimichurri sauce, ready in about 30 minutes.
- Customizable: Swap white rice for brown, cauliflower rice, or even quinoa; add veggies like roasted corn or avocado.
- Healthy and Wholesome: Naturally gluten-free, full of fresh herbs, lean protein, and simple, clean ingredients.
- Perfect for Any Occasion: Great for easy weeknight dinners, casual gatherings, or even meal prep for the week ahead.
- Satisfying but Light: Hearty enough to fill you up without weighing you down—ideal for any season.
- Fun to Build and Serve: Create personalized bowls at the table for a colorful, interactive meal experience.
What You’ll Need
To create these flavor-packed Skirt Steak Rice Bowls with Chimichurri, you’ll need simple, fresh ingredients that deliver big taste:
- Skirt Steak: About 1½ pounds, trimmed. Choose a good-quality cut for the best flavor and tenderness.
- Cooked Rice: 3 cups, warm. White rice, jasmine, basmati, or even brown rice work great.
- Olive Oil: 2 tablespoons for searing the steak and making the chimichurri.
- Garlic: 4 cloves, fresh and minced.
- Fresh Parsley: 1 cup, chopped. The base of the chimichurri sauce.
- Fresh Cilantro: ½ cup, chopped. Adds an extra layer of fresh, herbal flavor.
- Red Wine Vinegar (Non-Alcoholic Alternative): 2 tablespoons. Gives that essential tang without any alcohol content.
- Red Pepper Flakes: ½ teaspoon. Adds a little heat to the sauce—adjust to your liking.
- Salt and Black Pepper: To taste, essential for seasoning both the steak and the sauce.
- Optional Toppings: Sliced avocado, pickled onions, roasted corn, or diced tomatoes for extra color and texture.
With these ingredients ready, you’ll be on your way to building a restaurant-quality meal at home without any complicated steps!
How to Make Skirt Steak Rice Bowls with Chimichurri
Step 1: Prepare the Chimichurri Sauce
- In a food processor or blender, combine:
- 1 cup fresh parsley (chopped)
- ½ cup fresh cilantro (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons non-alcoholic red wine vinegar
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- Salt and black pepper to taste
- Blend until everything is finely chopped but still slightly chunky. Set aside.
Step 2: Cook the Skirt Steak
- Pat 1½ pounds of skirt steak dry with paper towels. Season generously with salt and black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the steak and sear for 2–3 minutes per side for medium-rare, or cook longer depending on your preferred doneness.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
Step 3: Assemble the Bowls
- Divide 3 cups of warm cooked rice into bowls.
- Top with sliced steak.
- Drizzle generously with chimichurri sauce.
- Add any optional toppings like avocado, pickled onions, or roasted corn.
Now you’re ready to dig in and enjoy a bowl full of bold, fresh flavors!
You Must Know
When preparing skirt steak, the right cooking time is essential to achieve that perfect tenderness. Skirt steak is a lean cut, so it can easily become tough if overcooked. The key is to sear it quickly over medium-high heat to lock in the juices while keeping it medium-rare to medium at most. This cut has an intense flavor, and overcooking it can result in a dry, chewy texture.
Resting the steak after cooking is another crucial step. Letting it rest for at least 5 minutes before slicing allows the juices to redistribute, ensuring the meat stays tender and juicy. Slice the steak against the grain for maximum tenderness. Skirt steak has long muscle fibers, and cutting against them ensures that each bite is easy to chew.
Also, while chimichurri is delicious as is, the flavors develop more if you let it sit for about 15–30 minutes after making it. This gives the herbs time to meld with the vinegar and olive oil, creating a more flavorful sauce.
Perfecting the Cooking Process
To truly master this dish, a few tips on the cooking process can take it from good to great:
- Use a Cast Iron Skillet: A cast iron skillet retains heat well, which helps create a perfect sear on your skirt steak.
- Don’t Overcrowd the Pan: If you’re making more than one steak, cook them in batches. Overcrowding the pan can prevent the meat from getting a proper sear.
- Monitor Steak Temperature: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for around 130°F (54°C).
- Balance the Sauce: The chimichurri sauce can be adjusted according to your taste. Add more vinegar for tanginess, extra garlic for boldness, or red pepper flakes for heat.
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- Cook Rice to Perfection: The rice should be light and fluffy, not too sticky. Make sure to use the right water-to-rice ratio based on your rice type.
By following these tips, you’ll achieve steak that’s perfectly seared, flavorful rice, and chimichurri that’s bursting with fresh herb goodness.
Add Your Touch
One of the best parts of this recipe is how easily customizable it is. Here are a few fun ways to make it your own:
- Change Up the Protein: If you’re not a fan of skirt steak, try grilled chicken, shrimp, or even tofu for a plant-based version. These proteins pair wonderfully with chimichurri.
- Mix Up the Rice: Swap out traditional white rice for quinoa, farro, or brown rice for a different texture and a bit more nutritional value.
- Add Veggies: For extra crunch and freshness, toss in roasted bell peppers, corn kernels, or fresh cucumber slices. You could even add avocado for a creamy touch.
- Enhance the Chimichurri: Play around with the herbs—try adding oregano for an earthy flavor or basil for a sweeter twist. If you like more heat, increase the red pepper flakes or add a pinch of cayenne.
- Toppings: Get creative with toppings like pickled jalapeños, sautéed mushrooms, or cheese. Cotija cheese or feta can add a salty, creamy bite that complements the other flavors.
This recipe is a blank canvas—add your favorite ingredients or what you have on hand to make it uniquely yours!
Storing & Reheating for Skirt Steak Rice Bowls with Chimichurri
If you end up with leftovers, no worries! This dish stores well and can be enjoyed the next day:
- Store: Keep the rice, steak, and chimichurri in separate airtight containers. This will help keep everything fresh and avoid soggy rice or wilted herbs.
- In the Fridge: It can be stored in the refrigerator for up to 3 days. Just be sure to let the steak cool before storing it.
- Reheating: To reheat the rice, use a microwave or a stovetop with a splash of water to loosen it up. For the steak, it’s best to heat it in a skillet over medium heat to avoid overcooking it.
- Chimichurri: Since chimichurri is best served fresh, but it can last for up to a week in the fridge. Just give it a good stir before serving.
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This dish is also great for meal prep! Just divide the portions into meal containers, and you have a delicious and easy meal for the week ahead
Chef’s Helpful Tips for Skirt Steak Rice Bowls with Chimichurri
To really elevate your Skirt Steak Rice Bowls with Chimichurri, consider these tips for the perfect meal every time:
- Rest the Meat: Always let your skirt steak rest for at least 5 minutes after cooking. This helps redistribute the juices, ensuring the meat stays tender and juicy.
- Season Generously: Skirt steak benefits from bold seasoning, so don’t be shy with the salt and pepper. It enhances the beefy flavor and helps create a delicious crust.
- Double the Chimichurri: If you love chimichurri (who doesn’t?), make a double batch and use it as a marinade for other meats or as a topping for roasted vegetables. It keeps well for several days in the fridge.
- Perfect Searing: Ensure your skillet is hot before adding the steak to get a nice sear. This locks in flavor and creates a deliciously crispy exterior.
- Use Fresh Herbs: Fresh parsley and cilantro truly make the chimichurri shine. If you can, opt for organic herbs for the best flavor.
With these little tips, you’ll master this dish and impress anyone who tries it!
FAQ
Can I use a different cut of beef for this recipe?
Yes! While skirt steak is ideal due to its flavor and texture, you can also use flank steak, ribeye, or sirloin. Just adjust the cooking time as needed.
How do I adjust the chimichurri sauce for less heat?
If you prefer a milder chimichurri, reduce the red pepper flakes or leave them out entirely. You can also add a bit of honey or a small splash of orange juice for a sweeter touch.
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Can I make this dish ahead of time?
Yes, but for the best flavor, it’s recommended to cook the steak fresh. However, you can prepare the chimichurri and rice in advance. The steak is best served right after cooking for the perfect texture.
What if I don’t have a food processor for the chimichurri?
No problem! You can chop the herbs and garlic by hand and then whisk together the olive oil, vinegar, and seasonings in a bowl. It’s just a little extra effort, but it works perfectly!
Conclusion
These Skirt Steak Rice Bowls with Chimichurri Sauce are the ultimate combination of bold flavors, vibrant colors, and satisfying textures. Whether you’re cooking for a quick weeknight dinner or preparing a meal that will impress guests, this dish delivers on all fronts. The juicy skirt steak, perfectly seared, pairs wonderfully with the zesty chimichurri sauce, while the rice provides a soft, hearty base. You can easily make it your own by adding extra veggies, swapping proteins, or adjusting the seasoning to your taste.
With simple ingredients and a few essential tips, you’ll soon be serving up a restaurant-quality dish right at home. So, go ahead and gather your ingredients—your taste buds will thank you! Whether you’re building it for a family meal or prepping it for the week, this recipe is as flexible as it is delicious.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce – A Quick and Tasty Meal
Description
This Flavor-Packed Skirt Steak Rice Bowl with a zesty chimichurri sauce is a delightful and easy-to-make meal. Tender skirt steak, served on a bed of fluffy rice, is topped with a tangy, herbaceous chimichurri that brings bold flavors to every bite. Perfect for a quick weeknight dinner or a meal prep option.
Ingredients
For the Skirt Steak:
1 lb skirt steak
1 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp onion powder
For the Chimichurri Sauce:
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp red wine vinegar
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes
Salt and pepper, to taste
For the Rice Bowl:
2 cups cooked rice (white, brown, or quinoa)
1 avocado, sliced (optional)
Lime wedges, for serving
Instructions
Prepare the Chimichurri Sauce:
In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well and set aside to let the flavors meld for at least 15 minutes.
Cook the Skirt Steak:
Heat a skillet over medium-high heat. Rub the skirt steak with olive oil and season with salt, pepper, garlic powder, and onion powder. Sear the steak for 2-3 minutes per side for medium-rare (adjust to your preferred doneness). Let the steak rest for 5 minutes before slicing against the grain.
Assemble the Rice Bowls:
Place a portion of rice in each bowl. Top with sliced skirt steak and a generous spoonful of chimichurri sauce. Add avocado slices and lime wedges for an extra burst of flavor.
Serve:
Enjoy your delicious rice bowls with chimichurri sauce, and garnish with fresh herbs if desired.
Notes
- Steak Temperature: For medium-rare, aim for an internal temperature of 130°F. Use a meat thermometer to ensure perfect doneness.
Rice Options: Swap the rice for quinoa, farro, or another grain for a healthy twist.
Chimichurri Flavor: If you prefer a tangier chimichurri, add extra vinegar or lemon juice to taste.
Meal Prep: Store leftover rice and steak separately in airtight containers. The chimichurri will last for up to 1 week in the fridge.