Description
These Skirt Steak Rice Bowls with Chimichurri Sauce offer a vibrant and flavorful meal featuring tender seared skirt steak paired with a zesty cilantro chimichurri. Served over fluffy white rice and garnished with fresh herbs, pickled red onions, and lime wedges, this recipe comes together in just 20 minutes, making it perfect for a quick yet satisfying dinner.
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)
Sauce and Garnishes
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
- Fresh cilantro (optional)
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Season the Steak: Pat the skirt steak dry with a paper towel to remove excess moisture. Season all sides generously with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper, adding more pepper if you prefer a spicier flavor. Let the steak rest at room temperature for at least 15 minutes to promote even cooking and enhanced flavor.
- Prepare the Chimichurri Sauce: If you don’t already have cilantro chimichurri prepared, make a fresh batch using your favorite recipe or follow a recommended one. This bright, herby sauce adds a perfect complement to the rich, savory steak.
- Cook the Steak: Heat a large cast-iron skillet over high heat for about 5 minutes until very hot. Add 2 tablespoons of neutral oil and swirl to coat. Carefully lay the seasoned steak into the skillet and sear for 2–3 minutes per side. Cook until the internal temperature reaches 125–130°F for rare to medium-rare doneness. Remember, the steak will continue cooking slightly after removing it from the heat.
- Rest and Slice: Remove the steak from the skillet and let it rest for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it remains juicy. After resting, slice the steak thinly against the grain for maximum tenderness.
- Assemble the Rice Bowls: Evenly divide the cooked white rice into serving bowls. Top each bowl with a generous amount of sliced skirt steak. Spoon cilantro chimichurri sauce over the steak according to your taste. Garnish with flaky sea salt, fresh cilantro, pickled red onions, and lime wedges if desired. Serve immediately and enjoy your vibrant, flavor-packed rice bowls.
Notes
- Allowing the steak to rest at room temperature before cooking helps it cook more evenly.
- Searing in a very hot cast-iron skillet creates a flavorful crust on the steak.
- Be sure to slice the steak against the grain for tenderness.
- Chimichurri sauce can be made ahead and stored refrigerated for several days.
- Optional garnishes like pickled red onions and lime wedges add acidity and brightness.
- Use a meat thermometer to ensure your desired doneness accurately.
