Description
Skirt Steak Rice Bowls with Chimichurri Sauce combine tender, juicy skirt steak seared to perfection with vibrant cilantro chimichurri sauce, served over fluffy white rice. This quick and flavorful dish is perfect for a satisfying weeknight meal or weekend gathering, featuring a balance of savory steak, fresh herbs, and zesty accompaniments.
Ingredients
Scale
Steak and Seasoning
- 1½–2 lbs skirt steak (or substitute with your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Chimichurri Sauce
- 1 cup cilantro chimichurri sauce (prepared according to your favorite recipe)
Rice Bowls and Garnishes
- 2–3 cups cooked white rice
- Fresh cilantro (optional, for garnish)
- Flaky sea salt (optional, for finishing)
- Pickled red onions (optional, for contrast)
- Lime wedges (optional, for serving)
Instructions
- Season the Steak: Pat the skirt steak dry with a paper towel. Season all sides generously with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes to promote even cooking and better flavor.
- Prepare the Chimichurri Sauce: If you haven’t done so already, make the cilantro chimichurri sauce using your preferred recipe. This fresh, herby sauce complements the richness of the steak perfectly.
- Cook the Steak: Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add 2 tablespoons of neutral oil. Carefully place the seasoned steak into the skillet. Sear for 2–3 minutes on each side until the internal temperature reaches 125–130°F, aiming for rare to medium-rare doneness. Keep in mind the steak will continue cooking slightly after removal from heat.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for 5–10 minutes so the juices redistribute. After resting, slice the steak thinly against the grain to maximize tenderness.
- Assemble the Rice Bowls: Divide the cooked white rice evenly among serving bowls. Top with generous slices of skirt steak followed by a spoonful of cilantro chimichurri sauce. Garnish with flaky sea salt, fresh cilantro, pickled red onions, and lime wedges as desired. Serve immediately and enjoy!
Notes
- Allowing the steak to rest before cooking and after cooking is key for juicy, flavorful meat.
- Slicing against the grain tenderizes the steak, making each bite easier to chew.
- Adjust chimichurri sauce quantity to taste — it adds fresh herbaceous brightness.
- Pickled red onions and lime wedges add a tangy contrast that elevates the dish.
- Use a cast-iron skillet for best searing results and to retain heat evenly.
