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
Scale
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
