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Skirt Steak Rice Bowls with Chimichurri Sauce

These Skirt Steak Rice Bowls are a comforting and flavorful dish featuring grilled skirt steak served over fluffy rice, topped with vibrant chimichurri sauce, fresh vegetables, and avocado.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound skirt steak Choose a high-quality cut for maximum flavor.
  • 2 cups cooked long grain white rice Prepare in advance or use leftover rice.
  • 1 tablespoon olive oil Use good quality extra-virgin olive oil.
  • 1 teaspoon kosher salt Essential for seasoning.
  • 1/2 teaspoon black pepper Freshly cracked for optimal flavor.
Chimichurri Sauce
  • 1 cup fresh parsley leaves Flat-leaf parsley works best.
  • 1/2 cup fresh cilantro leaves Adds freshness.
  • 2 tablespoons fresh oregano leaves Dried oregano can be used in a pinch.
  • 3 cloves garlic, minced Use fresh garlic for depth.
  • 1/2 teaspoon red pepper flakes Adjust according to heat preference.
  • 2 tablespoons red wine vinegar Balances richness.
  • 1/2 cup extra-virgin olive oil Reserve for the chimichurri sauce.
Toppings
  • 1 cup cherry tomatoes, halved Adds sweetness.
  • 1 small red onion, thinly sliced Provides crunch.
  • 1 lime cut into wedges Refreshes the dish.

Method
 

Cooking Preparation
  1. Cook the rice according to package instructions and keep it warm.
  2. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and black pepper to prepare the chimichurri sauce. Set aside.
  3. Pat the skirt steak dry and rub it with olive oil, salt, and pepper. Let it sit for a few minutes.
  4. Preheat a grill or skillet over high heat.
Cooking the Steak
  1. Cook the steak for 3 to 4 minutes per side for medium-rare, using a meat thermometer to check doneness.
  2. Let the steak rest for about 5 minutes before slicing it thinly against the grain.
Assembly
  1. Divide the warmed rice into bowls and top with sliced steak, chimichurri sauce, cherry tomatoes, red onion, and avocado.
  2. Serve with lime wedges on the side.

Notes

Choose high-quality meat for optimal flavor. Store leftover chimichurri in the refrigerator for up to a week.