Description
If you’re seeking a flavorful dinner that’s quick to prepare, look no further than Skirt Steak Rice Bowls with Chimichurri Sauce. This vibrant dish features tender skirt steak paired with a zesty chimichurri sauce, all served on a bed of fluffy rice. Not only does it come together in about 40 minutes, but it also brings the family together with customizable toppings like fresh cilantro and pickled onions. Perfect for busy weeknights or special gatherings, this meal offers a delightful balance of savory and tangy flavors that will undoubtedly impress your loved ones.
Ingredients
Scale
- 1½–2 lbs skirt steak (or substitute with chicken thighs or tofu)
- 1½ tsp Kosher salt
- ¼ tsp black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado)
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the skirt steak with salt and pepper; let sit at room temperature for 15 minutes.
- Prepare chimichurri if not using store-bought.
- Heat a cast-iron skillet over high heat; add oil and cook steak for 2-3 minutes per side until it reaches an internal temperature of 125-130°F.
- Allow the steak to rest for 5-10 minutes before slicing.
- Assemble bowls by placing rice at the bottom, topping with sliced steak, drizzling chimichurri on top, and adding desired garnishes.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 600
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg