Skirt Steak Rice Bowls with Chimichurri

If you’re craving a meal that combines bold, vibrant flavors with a satisfying, hearty base, then you’re going to fall head over heels for these Skirt Steak Rice Bowls with Chimichurri. This dish brings together perfectly seared, tender skirt steak paired with a bright and zesty chimichurri sauce, all served over a bed of fluffy rice. It’s a celebration of textures and tastes, from the juicy steak to the fresh herbs in the chimichurri, making this recipe both nutritious and incredibly delicious—perfect for any night of the week.

Why You’ll Love This Recipe

• Bold flavors: The chimichurri sauce delivers a fresh, tangy punch that complements the richness of the steak beautifully.
• Quick and easy: With minimal prep and cooking time, you can have a restaurant-quality meal on your table in under 30 minutes.
• Versatile meal: This dish works perfectly for lunch or dinner and can be customized to suit any dietary preference.
• Nutritious comfort: Combining protein, healthy fats, and wholesome grains makes it a balanced and filling choice.
• Visual appeal: The vibrant green chimichurri over the steak and rice creates a colorful, inviting presentation.

Ingredients You’ll Need

Each ingredient in this Skirt Steak Rice Bowls with Chimichurri recipe plays an important role, from building flavor to adding texture. The list is straightforward, with pantry staples and fresh herbs coming together for a perfect balance.

• Skirt steak: Provides rich, juicy meat with great marbling for flavor and tenderness.
• Long-grain white or brown rice: Forms the hearty base that absorbs juices and balances the intense flavors.
• Fresh parsley and cilantro: Fresh herbs create the vibrant, aromatic backbone of the chimichurri sauce.
• Garlic cloves: Adds pungent depth both in the chimichurri and when searing the steak.
• Red wine vinegar: Offers acidity to brighten the chimichurri and cut through the richness of the steak.
• Olive oil: Helps emulsify the chimichurri and sears the steak to a perfect crust.
• Red pepper flakes: Bring a subtle kick of heat that livens up the entire dish.
• Salt and pepper: Essential for seasoning the steak and the sauce for balanced taste.
• Lemon juice: Adds a burst of freshness in the chimichurri, enhancing its zing.

Variations for Skirt Steak Rice Bowls with Chimichurri

You can easily make this recipe your own by tailoring the ingredients to meet your taste or dietary needs. Whether you want to add more veggies or spice things up, here are some fun ways to tweak the dish.

• Swap the rice: Use cauliflower rice or quinoa for a lower-carb or gluten-free option without losing texture.
• Add roasted vegetables: Toss in grilled peppers, zucchini, or corn for extra color and nutrition.
• Spice it up: Incorporate finely chopped jalapeños or a dash of hot sauce into the chimichurri for more heat.
• Protein alternatives: Use flank steak, sirloin, or even grilled chicken if you prefer different proteins.
• Make it vegan: Replace the steak with grilled portobello mushrooms or marinated tofu and keep the chimichurri as is.

How to Make Skirt Steak Rice Bowls with Chimichurri

Step 1: Prepare the Chimichurri Sauce

Start by finely chopping fresh parsley, cilantro, and garlic. Mix these herbs with red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper in a bowl. Let the chimichurri sit for at least 10 minutes to allow the flavors to meld into a bright, herbaceous sauce.

Step 2: Cook the Rice

Rinse your choice of rice under cold water until clear. Cook it according to package instructions, whether stovetop or rice cooker, until fluffy and tender. Keep it warm while you prepare the steak.

Step 3: Sear the Skirt Steak

Pat the skirt steak dry and season it generously with salt and pepper. Heat olive oil in a cast-iron skillet or heavy pan over high heat. Sear the steak for about 3 minutes on each side for medium-rare, or cook longer based on your preferred doneness. Let it rest before slicing thinly against the grain for maximum tenderness.

Step 4: Assemble the Bowls

Begin with a base of warm rice, top it with sliced skirt steak, and generously spoon chimichurri sauce over the top. Garnish with additional fresh herbs, if desired, and enjoy right away!

Pro Tips for Making Skirt Steak Rice Bowls with Chimichurri

• Choose quality steak: The key to tender and flavorful bowls is starting with fresh, well-marbled skirt steak.
• Rest the meat: Allow your steak to rest after cooking so the juices redistribute for moist, juicy bites.
• Fresh herbs matter: Use fresh parsley and cilantro rather than dried for the best chimichurri flavor.
• Slice against the grain: Cutting the steak this way ensures each piece is tender and easy to chew.
• Don’t skip the acid: Lemon and vinegar in chimichurri brighten the dish and balance the fat in the steak.

How to Serve Skirt Steak Rice Bowls with Chimichurri

Garnishes

Add a pop of color and texture with chopped scallions, sliced radishes, or a sprinkle of toasted sesame seeds. A dollop of Greek yogurt or crumbled feta can also provide a creamy contrast to the tangy chimichurri.

Side Dishes

Pair these bowls with roasted sweet potatoes or a simple green salad dressed in lemon vinaigrette for a complete and balanced meal. Grilled corn on the cob also complements the smoky notes of the steak beautifully.

Creative Ways to Present

Serve the rice bowls in colorful ceramic bowls or mason jars for a grab-and-go lunch option. For dinner parties, arrange components on a large platter and let guests build their own bowls — it’s both fun and interactive!

Make Ahead and Storage

Storing Leftovers

Place leftover steak, chimichurri, and rice in separate airtight containers and refrigerate. This helps keep the steak tender and the chimichurri fresh while preventing sogginess in the rice.

Freezing

While rice and steak freeze well, chimichurri is best fresh due to its raw herbs. Freeze the steak and rice in portioned containers, then prepare a fresh batch of chimichurri when ready to serve.

Reheating

Gently reheat the steak and rice in a skillet or microwave, adding a splash of water to keep the rice moist. Add chimichurri only after reheating to preserve its fresh flavor and vibrant green color.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! Flank steak or sirloin can substitute skirt steak nicely; just adjust cooking time depending on thickness and desired doneness.

Is chimichurri spicy?

Traditional chimichurri has a mild heat from red pepper flakes, but you can easily adjust the spice level up or down to suit your preference.

How long can I store chimichurri sauce?

Chimichurri can be stored in the refrigerator for up to one week in a sealed container, but fresh is always best for optimal flavor.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use plain rice and check seasoning ingredients for any additives.

What’s the best way to reheat steak without drying it out?

Reheat gently in a covered skillet over low heat or use the microwave with short bursts and cover the steak to retain moisture.

Final Thoughts

If you’re looking for a meal that’s both comforting and exciting, the Skirt Steak Rice Bowls with Chimichurri should be in your regular rotation. It’s simple enough for weeknight dinners but impressive enough to serve when friends come over. Once you try it, you’ll understand why the combination of tender steak, vibrant chimichurri, and hearty rice is an unbeatable crowd-pleaser.

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