If you’re craving bold flavors and a meal that truly feels like a treat, this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe will make your night! Each bowl is a celebration of juicy, perfectly seared steak, vibrant veggies, and a zingy, herb-packed chimichurri that ties everything together. Whether you need a quick weeknight dinner or want to impress someone special, this dish is a one-way ticket to flavor town and guaranteed to become a new favorite at your table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients—each one brings something essential to the table, from juicy steak to creamy avocado and those bright, punchy pickled onions. Don’t skip the homemade chimichurri sauce; it’s the secret that makes these bowls truly unforgettable.
- Skirt steak (1 1/2 pounds): The star of the show—marbled and quick-cooking for maximum tenderness and flavor.
- Olive oil (2 tablespoons): For a golden sear on the steak and luscious richness in the sauce.
- Salt and black pepper: Essential seasonings to bring out the best in your steak and sauce.
- White or brown rice (4 cups, cooked): A soft, warm bed to soak up all those beautiful juices and sauce.
- Cherry tomatoes (1 cup, halved): For bursts of freshness and a pop of color in every bite.
- Avocado (1, sliced): Adds creamy texture and wholesome satisfaction to the bowl.
- Queso fresco or feta (1/4 cup, crumbled): Delivers a salty, tangy finish atop each bowl.
- Pickled red onions (1/4 cup, optional): If you’re craving brightness and bite, these add unbeatable zing.
- Fresh cilantro (for garnish): A final herbal flourish that ties everything together.
- Fresh parsley (1 cup, finely chopped): The base of your chimichurri—a must for that signature zing.
- Fresh cilantro (1/4 cup, optional): Adds extra herbal brightness to your chimichurri, but you can skip if you prefer.
- Garlic (3 cloves, minced): Aromatic and robust, giving the sauce real depth.
- Red wine vinegar (2 tablespoons): Brings acidity to balance the richness of the steak.
- Red pepper flakes (1/2 teaspoon): For the perfect kiss of heat in the chimichurri.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season every layer for maximum flavor.
- Olive oil (1/2 cup, for chimichurri): The key to a luscious, pourable sauce that clings to every bite.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Make the Chimichurri Sauce
Begin by mixing together the fresh parsley, cilantro (if you like extra herbiness), minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Gently drizzle in the olive oil while stirring, until everything is well blended. Let the chimichurri sit for a few minutes—this gives the flavors a chance to mingle and become wonderfully vibrant.
Step 2: Season and Cook the Skirt Steak
Generously sprinkle both sides of the skirt steak with salt and black pepper for that crave-worthy crust. Heat the olive oil in a large skillet or grill pan over medium-high until shimmering, then add the steak. Sear for 3 to 4 minutes per side, or until it’s just how you like it. Resist the urge to fuss—the high heat gives you that caramelized exterior while keeping the inside tender.
Step 3: Rest and Slice the Steak
Once cooked, move the steak to a cutting board and let it rest for 5 minutes. This step locks in all the glorious juices. After resting, slice the steak thinly against the grain—this cuts through the muscle fibers and keeps every bite melt-in-your-mouth tender.
Step 4: Build the Rice Bowls
Grab your bowls and scoop in a generous amount of warm cooked rice. Next, artfully arrange the steak slices on top, then scatter with cherry tomatoes, avocado slices, queso fresco or feta, and a few tangy pickled red onions if you fancy.
Step 5: Top with Chimichurri and Garnish
Finish by drizzling each bowl with plenty of that vibrant chimichurri sauce and a shower of fresh cilantro. The end result: Skirt Steak Rice Bowls with Chimichurri Sauce Recipe that’s as stunning as it is delicious—ready to devour immediately!
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
For an extra hit of color and flavor, don’t be shy with the fresh cilantro and a few more sprinkles of queso fresco or feta. You can also add a lime wedge for a bright, citrusy squeeze just before eating—it’s a game-changer!
Side Dishes
While these bowls are wonderfully hearty all on their own, they really shine when paired with a crisp green salad, smoky charred corn, or even some tostones for a fun, Latin-inspired twist. For a lighter meal, a simple cucumber salad or grilled veggies work perfectly alongside the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe.
Creative Ways to Present
Try serving the bowls deconstructed for a fun dinner party build-your-own approach, or layer the ingredients in mason jars for picnic-ready lunches. You can even transform leftovers into a burrito wrap or quesadilla—let your creativity lead the way, making the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe fit any occasion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (lucky you!), store the steak, rice, veggies, and chimichurri separately in airtight containers in the refrigerator. This keeps everything fresh and allows you to assemble new bowls as you crave them, ensuring the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe stays just as tasty the next day.
Freezing
The skirt steak can be frozen—just wrap sliced portions tightly and place in a freezer-safe bag. The chimichurri sauce also freezes well, making it easy to revive another meal in a flash. However, avoid freezing the fresh veggies and avocado, as they don’t take well to cold storage.
Reheating
To reheat, gently warm the steak in a skillet over low heat or microwave it in short bursts, taking care not to overcook. Rice can be revived with a splash of water and a quick reheat in the microwave. As always, add the chimichurri and garnishes just before serving for the brightest flavor in your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe.
FAQs
Can I use a different cut of steak for this bowl?
Absolutely! Flank steak or even thinly sliced sirloin work well as substitutes in the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe, just be sure to slice against the grain for tenderness.
Is the chimichurri sauce spicy?
It has just a hint of heat from the red pepper flakes, but you can adjust the amount to your liking—or leave it out entirely for a milder sauce that still brims with flavor.
What’s a good substitute for queso fresco?
If you can’t find queso fresco, feta cheese is a fantastic alternative, offering similar saltiness and tang in the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe.
Can I make this recipe low-carb?
Definitely! Swap the rice for a bed of cauliflower rice to keep the meal light and low-carb while still enjoying all the bright flavors and hearty steak.
How far ahead can I make the chimichurri sauce?
You can make the chimichurri up to 3 days in advance—just store it in an airtight container in the refrigerator. The flavors will deepen and meld together even more beautifully, making your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe even tastier.
Final Thoughts
Once you try the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe, you’ll want to make it again and again. Between the seared steak, vibrant sauce, and customizable toppings, it’s sheer dinnertime joy in every bite. Give it a go, and don’t forget to share all those delicious results with your favorite people!
Print
Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Latin American
- Diet: Vegetarian
Description
These Skirt Steak Rice Bowls with Chimichurri Sauce are a flavorful and satisfying meal featuring tender skirt steak, fluffy rice, and a zesty herb sauce. Perfect for a delicious weeknight dinner!
Ingredients
For the Skirt Steak:
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Rice Bowls:
- 4 cups cooked white or brown rice
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup crumbled queso fresco or feta
- 1/4 cup pickled red onions (optional)
- Fresh cilantro for garnish
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (optional)
- 3 cloves garlic (minced)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Make the Chimichurri Sauce: Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Slowly stir in olive oil until well mixed. Set aside.
- Cook the Skirt Steak: Season the skirt steak with salt and pepper. Cook in a skillet or grill pan for 3–4 minutes per side. Let rest, then slice thinly.
- Assemble the Rice Bowls: Divide rice into bowls. Top with skirt steak, cherry tomatoes, avocado, queso fresco, and pickled red onions. Drizzle with chimichurri sauce and garnish with cilantro. Serve.
Notes
- You can substitute flank steak or grilled chicken for skirt steak.
- To make it low-carb, serve over cauliflower rice instead of regular rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
