Skirt Steak Rice Bowls with Chimichurri Sauce

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Introduction

There’s something incredibly satisfying about a perfectly grilled skirt steak—tender, juicy, and bursting with flavor. When paired with fluffy rice and topped with a bright, zesty chimichurri sauce, it’s a meal that will transport you straight to a summer barbecue, no matter the time of year. These Skirt Steak Rice Bowls with Chimichurri Sauce are the perfect weeknight dinner, but they also make an impressive dish for a weekend gathering. The combination of the smoky, charred steak with the fresh and tangy chimichurri creates an unforgettable bite.

I’ve made this dish countless times, and it’s become a go-to in my household. Every time I serve it, I’m met with the same response: “Wow, this is amazing!” The juicy steak paired with the bright chimichurri is a winning combo that never gets old. I first discovered this recipe when I was looking for a quick but flavorful dinner that would please everyone in the family. The simplicity of the rice bowl allows the steak to shine while adding just the right amount of kick with the sauce. Whether you’re cooking for yourself or entertaining friends, this recipe delivers every time.

What I love about this dish is how customizable it is. You can adjust the rice, veggies, and even the chimichurri to suit your preferences. Plus, it’s a one-bowl meal that’s packed with fresh ingredients, making it easy to prep and clean up. So, let’s dive in and take a closer look at why this recipe is so special!

Why You’ll Love This Recipe

This recipe isn’t just a crowd-pleaser—it’s incredibly easy to make, too! If you’re new to cooking or just looking for something quick and flavorful, these Skirt Steak Rice Bowls with Chimichurri Sauce are perfect for you. Here’s why:

  1. Quick & Easy: The skirt steak cooks in minutes, and the chimichurri comes together in a flash. The whole dish is ready in under 30 minutes!
  2. Flavor Explosion: The rich, smoky flavor of the steak paired with the fresh, tangy chimichurri sauce is absolutely delicious. The chimichurri adds a pop of bright, herby freshness that perfectly complements the savory beef.
  3. Family-Friendly: This dish is great for everyone in the family. The rice bowl format means everyone can customize their toppings and make it their own.
  4. Versatile: You can easily swap in different grains (quinoa, farro, or couscous) or veggies (grilled bell peppers, roasted sweet potatoes, or even sautéed spinach) to mix things up.
  5. Healthy & Satisfying: With lean skirt steak, fresh herbs, and plenty of veggies, this bowl is packed with protein and fiber while still feeling indulgent.

Trust me, once you make this recipe, it’ll be a favorite in your meal rotation. The juicy steak and tangy chimichurri will leave your taste buds dancing.

Preparation Time and Servings

  • Total Time: 30 minutes
  • Servings: This recipe serves 4 people, making it perfect for a family dinner or meal prep for the week.
  • Nutrition Facts:
    • Calories per serving: 450
    • Protein: 35g
    • Carbs: 40g
    • Fat: 20g
    • Fiber: 4g

Ingredients

For the Skirt Steak:

  • 1 lb skirt steak
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (optional for extra flavor)
  • 1 tbsp lime juice (optional for a hint of acidity)

For the Chimichurri Sauce:

  • 1 cup fresh parsley, packed
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp red pepper flakes (optional for a spicy kick)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh oregano (or 1 tsp dried oregano)

For the Rice Bowls:

  • 2 cups cooked white rice (or brown rice, quinoa, or your favorite grain)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1 lime, cut into wedges (for serving)

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed breakdown of how to prepare these Skirt Steak Rice Bowls with Chimichurri Sauce.

1. Prep the Ingredients

  • Start by cooking your rice. You can use white rice, brown rice, or quinoa—whichever you prefer. Follow the instructions on the package for your chosen grain. Once it’s done, fluff it with a fork and set it aside.
  • While the rice is cooking, prep your veggies. Slice the avocado, halve the cherry tomatoes, and thinly slice the red onion. If you’re using frozen corn, heat it through in the microwave or on the stovetop.

2. Make the Chimichurri Sauce

  • In a food processor or blender, combine the parsley, garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, pepper, and oregano. Pulse until everything is finely chopped and well-combined.
  • Taste the chimichurri and adjust the seasoning as needed. If you want more acidity, add a little more vinegar. If it’s too tangy, a splash of olive oil will balance it out.

3. Prepare the Skirt Steak

  • Pat the skirt steak dry with paper towels and rub it with olive oil, salt, pepper, garlic powder, and smoked paprika (if using).
  • Heat a large skillet or grill pan over medium-high heat. Once the pan is hot, place the steak in the skillet and cook for about 2-3 minutes per side for medium-rare, or longer if you prefer it more done.
  • Let the steak rest for 5 minutes before slicing it against the grain. This will ensure it stays juicy and tender.

4. Assemble the Rice Bowls

  • Start with a base of rice in each bowl.
  • Arrange the sliced skirt steak on top of the rice, followed by the cherry tomatoes, corn, avocado, and red onion.
  • Generously drizzle the chimichurri sauce over the steak and veggies.
  • Serve with a wedge of lime for a burst of freshness when you’re ready to eat.

How to Serve

These Skirt Steak Rice Bowls with Chimichurri Sauce are delicious on their own, but you can elevate the meal with a few extra touches. Here are some ideas for serving:

  • Serve the bowls with a side of crispy tortilla chips for a bit of crunch.
  • Pair with a fresh green salad or sautéed vegetables for added texture and flavor.
  • If you want something heartier, consider adding a side of grilled vegetables like zucchini, peppers, or mushrooms.
  • For a complete meal, pair with a refreshing drink, like iced tea or a citrusy mojito (without alcohol if preferred).

Additional Tips

Here are a few tips to help you get the best results with this recipe:

  1. Use Room Temperature Steak: Before cooking, let the skirt steak sit out for 10-15 minutes to come to room temperature. This ensures it cooks evenly and doesn’t become tough.
  2. Don’t Overcook the Steak: Skirt steak cooks quickly, so keep an eye on it. If you prefer medium-rare, aim for 2-3 minutes per side. Overcooking will make it tough and chewy.
  3. Rest the Steak: After cooking, always let the steak rest for 5 minutes before slicing. This helps the juices redistribute, keeping the steak tender and juicy.
  4. Customize the Chimichurri: If you want a milder version of chimichurri, reduce the red pepper flakes or skip them altogether. You can also swap the parsley for cilantro for a slightly different flavor.
  5. Make it Spicy: For a spicy kick, add extra red pepper flakes or a dash of cayenne pepper to the chimichurri sauce.

Recipe Variations

This recipe is versatile and can be easily adapted to suit different dietary preferences or flavor profiles. Here are some variations to try:

  1. Vegetarian Option: Swap the skirt steak for grilled portobello mushrooms or tempeh. Both options will absorb the chimichurri sauce beautifully and provide a satisfying, meaty texture.
  2. Gluten-Free: This dish is naturally gluten-free, but make sure your rice or grain of choice is certified gluten-free if you’re following a gluten-free diet.
  3. Extra Zesty: If you love citrus, add the zest of one lime to the chimichurri sauce for an extra burst of fresh flavor.
  4. Grilled Veggies: Grill some bell peppers, zucchini, or asparagus to add to your rice bowls. The smokiness from the grill pairs wonderfully with the chimichurri.
  5. Salsa Twist: Instead of chimichurri, try a homemade or store-bought salsa for a fresh, tangy topping.

Serving Suggestions

Pair these Skirt Steak Rice Bowls with Chimichurri Sauce with the following sides and drinks for a complete meal:

  • Side Dishes: Try serving with a simple arugula salad dressed with olive oil, lemon, and sea salt. Or, make a side of crispy roasted potatoes with garlic and rosemary for a heartier option.
  • Wine Pairings: A glass of medium-bodied red wine, such as Malbec or Cabernet Sauvignon, would complement the rich flavors of the steak. If you prefer white wine, a zesty Sauvignon Blanc pairs nicely with the chimichurri.
  • For Kids: Serve over buttered noodles or with a side of cheesy breadsticks for a kid-friendly version. Skip the chimichurri for a milder flavor, or add it on the side for dipping.

Freezing and Storage

If you have leftovers or want to make this dish in advance, here’s how to store and freeze the components:

  • Storage: Store leftover skirt steak, rice, and chimichurri sauce in separate airtight containers in the fridge. The steak will stay fresh for up to 3 days, while the rice and chimichurri sauce will keep for about 4 days.
  • Freezing: To freeze, place the cooked steak on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container or bag for up to 3 months. For the rice, freeze in individual portions to make reheating easier.
  • Reheating: Reheat the steak in a skillet over medium heat for 3-4 minutes per side. Reheat the rice in the microwave or on the stovetop, adding a splash of water to keep it moist. Serve with fresh chimichurri sauce.

Special Equipment

You don’t need any fancy tools to make this recipe, but these items will help you get the best results:

  • Cast Iron Skillet: Perfect for getting a nice sear on the steak. A grill pan also works well if you prefer grill marks.
  • Food Processor: Ideal for quickly chopping and blending the chimichurri sauce. A knife and cutting board will also do the job, but a food processor saves time.
  • Meat Thermometer: If you’re unsure of the steak’s doneness, a meat thermometer is a handy tool to have.

FAQ Section

Can I use another cut of beef instead of skirt steak?

Yes! Flank steak or hanger steak are great substitutes for skirt steak. Both cuts are flavorful and tender when cooked quickly, just like skirt steak.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri actually improves after sitting for a few hours or overnight. Make it ahead and store it in an airtight container in the fridge.

Is there a vegetarian version of this recipe?

Yes! You can substitute the skirt steak with grilled portobello mushrooms, tempeh, or roasted cauliflower for a hearty vegetarian alternative.

Can I use brown rice instead of white rice?

Definitely! Brown rice adds a nice nutty flavor and extra fiber. Just be sure to adjust the cooking time, as brown rice takes a bit longer to cook.

How can I make this recipe spicier?

Add more red pepper flakes to the chimichurri or a chopped jalapeño. You can also sprinkle some chili powder or cayenne pepper over the steak before cooking for an extra kick

Conclusion

I hope you’re as excited to make these Skirt Steak Rice Bowls with Chimichurri Sauce as I am! This recipe is packed with vibrant flavors and is so easy to make—it’ll quickly become a family favorite. Whether you’re cooking for yourself or feeding a crowd, this dish is perfect for any occasion. Don’t forget to share your creations with me! I’d love to see how you make this recipe your own, so snap a picture and tag me on social media.

I can’t wait to hear what you think—drop a comment below or send me a message if you have any questions. Happy cooking, and enjoy your delicious bowls of goodness!

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