Flavorful Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Summer barbecues spark excitement for bold, zesty skirt steak rice bowls with chimichurri sauce that burst with vibrant flavors.

Tender, marinated meat sizzles to perfection, promising a delightful culinary adventure.

The chimichurri sauce adds a tangy, herbal punch that elevates every single bite.

Fresh ingredients blend seamlessly, creating a harmony of textures and tastes.

Colorful vegetables and perfectly cooked rice provide a beautiful backdrop for the star of the dish.

This recipe brings restaurant-quality excitement straight to your kitchen.

One forkful promises to transport you to a world of mouthwatering South American-inspired cuisine.

Add Beans, Corn, or Slaw for Extra Flair

• Marinating Magic: Let the steak sit in the marinade for up to 2 hours to maximize flavor absorption and tenderize the meat.
• Chimichurri Boost: Prepare the chimichurri sauce ahead of time to let the herbs and garlic meld together, creating a more intense flavor profile.
• Grain Game Changer: Swap white rice for quinoa or brown rice for added nutrition and a nutty texture that complements the steak perfectly.
• Vegetarian Twist: Replace skirt steak with grilled portobello mushrooms or tofu, marinating them in the same spice blend for a plant-based alternative that doesn't compromise on taste.
• Spice It Up: For those who love heat, add a dash of red pepper flakes to the marinade or sprinkle some hot sauce on top of the finished bowl for an extra kick.

Serve Warm or Room Temp With Lime Wedges

• Flavor Explosion Pairing: Serve these rice bowls with a side of grilled corn or roasted bell peppers to complement the zesty chimichurri and add a sweet, smoky dimension to the meal.
• Weekend Feast Style: Create a DIY toppings bar with chopped fresh cilantro, diced red onions, sliced avocado, and extra chimichurri sauce so everyone can customize their bowl exactly how they like.
• Protein Power Boost: Top the rice bowl with a soft-fried egg or sprinkle crumbled queso fresco for an extra layer of richness and protein that makes the dish feel more substantial and indulgent.
• Wine and Dine Companion: Pair this bold, flavorful skirt steak rice bowl with a crisp Argentine Malbec or a light, citrusy white wine like Sauvignon Blanc to enhance the meal's vibrant taste profile.

Store Rice and Toppings for Meal Prep

• Quick Refrigeration Strategy: Store marinated skirt steak in an airtight container for up to 2 days, keeping the meat tender and flavor-packed in the coldest part of your refrigerator.
• Sauce Storage Tip: Transfer leftover chimichurri sauce to a glass jar with a tight lid, which can stay fresh in the refrigerator for 5-7 days, perfect for drizzling on future meals.
• Leftover Bowl Assembly: Separate rice, steak, and sauce into individual containers to maintain texture and freshness, allowing easy reheating and quick lunch prep for the next day.
• Freezing Guidance: Slice cooled steak into thin strips and freeze flat in freezer bags for up to 3 months, ensuring you have a protein-rich meal ready within minutes when needed.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 600 kcal

Servings: 4

Skirt Steak Rice Bowls with Chimichurri Sauce Ingredients

• Olive Oil: Helps distribute flavors and prevents sticking during cooking.
• Lime Juice: Tenderizes meat and adds bright, zesty punch.
• Garlic: Provides robust, aromatic depth to the marinade.
• Salt, Pepper: Essential seasonings for enhancing overall taste.
• Smoked Paprika: Delivers smoky, complex flavor profile.
• Cumin: Adds warm, earthy undertones to the marinade.

• Skirt Steak: Flavorful, tender cut perfect for grilling with rich marbling and intense beef taste, best when marinated and cooked medium-rare.

Tools to Sear, Slice, and Build Flavorful Steak Bowls

• Large mixing bowl: Perfect for combining marinade ingredients and coating the steak.
• Measuring spoons: Essential for accurate seasoning and spice measurements.
• Cutting board: Needed for preparing ingredients and slicing steak.
• Sharp knife: Crucial for trimming steak and chopping herbs for chimichurri.
• Grill or grill pan: Key for cooking steak to desired doneness with nice char marks.
• Tongs: Helpful for flipping and handling steak during cooking.
• Small bowl: Useful for preparing chimichurri sauce.
• Whisk: Great for blending marinade and sauce ingredients smoothly.

How to Make Skirt Steak Bowls With Fresh Chimichurri

• Whip Up the Marinade

Mix olive oil, lime juice, crushed garlic, salt, pepper, smoked paprika, and cumin in a bowl to create a flavor-packed liquid that’ll make your steak sing.

• Massage the Meat

Lovingly coat the skirt steak with the marinade, letting it soak up all those amazing flavors for 20-30 minutes (or go wild and let it marinate up to 2 hours for an even more mind-blowing taste experience).

• Fire Up the Grill

Heat your grill or cast-iron skillet to scorching hot, ready to give that steak a beautiful char and crispy edges.

• Sear to Perfection

Grill the steak for 3-4 minutes per side for a perfect medium-rare, creating those gorgeous grill marks that’ll make your mouth water.

• Let It Rest

Pull the steak off the heat and let it chill for 5-10 minutes, allowing the juices to redistribute and ensure maximum tenderness.

• Slice and Serve

Cut the steak against the grain into thin, beautiful strips that’ll look stunning over your rice bowl.

• Build Your Bowl

Layer fluffy rice in a bowl, top with those stunning steak slices, and drizzle with fresh chimichurri sauce for a meal that’ll make your taste buds dance.

Zesty Skirt Steak Rice Bowls With Chimichurri Sauce Recipe

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4.8 from 30 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Mexican-inspired skirt steak rice bowls with chimichurri sauce deliver bold flavors that dance across your palate. Succulent grilled meat nestled on fluffy rice creates a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 lb / 453.6 g skirt steak
• 2 tbsps olive oil
• 2 tbsps lime juice
• 3 cloves garlic (minced)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ cup fresh parsley (chopped)
• ¼ cup fresh cilantro (chopped)
• ½ tsp red pepper flakes
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups cooked white or brown rice
• 1 cup cherry tomatoes (halved)
• ½ cup corn (fresh, canned, or grilled)
• 1 avocado (sliced)
• ¼ cup crumbled queso fresco or feta cheese
• Lime wedges (for garnish)

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Instructions

1. Marinade Preparation: Vigorously whisk marinade ingredients to create a harmonious, aromatic blend that will deeply flavor the skirt steak.
2. Marinating Process: Completely coat the skirt steak in the marinade, refrigerating for up to 2 hours to allow maximum flavor absorption and tenderization.
3. Heat Preparation: Ignite grill or cast-iron skillet to high heat, creating an intense cooking surface that will seal in the meat’s natural juices and develop a robust caramelized exterior.
4. Meat Prepping: Drain excess marinade from the steak, meticulously patting the surface dry to ensure impeccable searing and prevent steaming.
5. Cooking Technique: Position steak on scorching hot cooking surface, grilling 3-4 minutes per side to achieve a perfect medium-rare finish with a deeply charred crust and succulent interior.
6. Resting Phase: Remove steak from heat and let rest for 5-7 minutes, allowing internal juices to redistribute and guarantee maximum tenderness.
7. Slicing Method: Expertly slice steak against the grain into delicate, diagonal strips to preserve optimal texture and maximize flavor profile.
8. Plating Composition: Layer fluffy rice as a foundation, artfully arrange steak strips, and generously cascade vibrant chimichurri sauce across the dish.
9. Final Flourish: Embellish with fresh herb sprinklings and zesty lime wedges to elevate the visual appeal and brighten the overall flavor experience.

Notes

• Marinate Wisely: Allow skirt steak to marinate between 30 minutes to 2 hours for optimal flavor absorption without breaking down meat proteins.
• Dry Surface Matters: Always pat meat completely dry before grilling to achieve perfect caramelization and prevent steaming instead of searing.
• Slice Against the Grain: Cut steak perpendicular to muscle fibers to guarantee maximum tenderness and prevent chewy, tough meat texture.
• Temperature Control: Use high heat for searing but avoid burning; aim for medium-high setting to create beautiful crust while maintaining juicy interior.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 5
• Calories: 715
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 49 g
• Saturated Fat: 7 g
• Unsaturated Fat: 39 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 5 g
• Protein: 27 g
• Cholesterol: 75 mg