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.
Ingredients
Scale
- 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)
Instructions
- Marinade Preparation: Vigorously whisk marinade ingredients to create a harmonious, aromatic blend that will deeply flavor the skirt steak.
- Marinating Process: Completely coat the skirt steak in the marinade, refrigerating for up to 2 hours to allow maximum flavor absorption and tenderization.
- 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.
- Meat Prepping: Drain excess marinade from the steak, meticulously patting the surface dry to ensure impeccable searing and prevent steaming.
- 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.
- Resting Phase: Remove steak from heat and let rest for 5-7 minutes, allowing internal juices to redistribute and guarantee maximum tenderness.
- Slicing Method: Expertly slice steak against the grain into delicate, diagonal strips to preserve optimal texture and maximize flavor profile.
- Plating Composition: Layer fluffy rice as a foundation, artfully arrange steak strips, and generously cascade vibrant chimichurri sauce across the dish.
- 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