Flavorful Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt steak rice bowls with chimichurri sauce are like a fiesta on your plate, bursting with flavor and vibrant colors. Imagine juicy, marinated skirt steak resting atop a fluffy bed of rice, all drizzled with that zesty, herby chimichurri. Spring roll bowl for a fresh twist It’s the kind of dish that makes you weak at the knees and perhaps even leads to a little happy dance in the kitchen.

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This recipe has become my go-to for casual gatherings and cozy family dinners. There’s something so satisfying about watching friends and family dig into these bowls of goodness, smiles lighting up their faces as they savor every bite. Thai chicken salad for a light side Whether it’s a weeknight dinner or a weekend barbecue, these skirt steak rice bowls never fail to impress!

One time, I made these bowls during a summer cookout, and let’s just say my friends still talk about it—mostly because I danced while grilling!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Choose high-quality skirt steak for maximum tenderness; look for marbling to enhance flavor.
• Rice: Use long-grain white or brown rice; both work well to soak up the flavors.
• Fresh Parsley: Opt for bright green parsley; it adds freshness and vibrancy to the chimichurri.
• Garlic: Fresh garlic cloves provide robust flavor; don’t skimp on this essential ingredient.
• Red Wine Vinegar: This adds tanginess to the chimichurri sauce; make sure to use good quality.
• Olive Oil: Extra virgin olive oil is ideal for blending flavors in both the marinade and sauce.
• Red Pepper Flakes: A pinch brings a delightful kick to your chimichurri without overwhelming the palate.
• Lime Juice: Freshly squeezed lime juice brightens up flavors; bottled juice just won’t cut it!

The full ingredients list, including measurements, is provided in the recipe card directly below. Philly cheesesteak stuffed peppers.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all your ingredients together. This makes cooking easier and helps you avoid last-minute dashes to the store.

Marinate the Skirt Steak: In a bowl, mix olive oil, minced garlic, red wine vinegar, lime juice, salt, pepper, and red pepper flakes. Add in the skirt steak and let it marinate for at least 30 minutes.

Cook the Rice: Rinse your rice under cold water until clear. Then cook according to package instructions—typically bring water to boil before adding rice. Simmer until fluffy.

Sear the Skirt Steak: Heat a grill or skillet over medium-high heat. Sear each side of the skirt steak for about 3-4 minutes per side until you reach desired doneness (medium rare is best). Grilled zucchini for a perfect side.

Make Chimichurri Sauce: While the steak rests, chop parsley finely and mix it with minced garlic, olive oil, red wine vinegar, lime juice, salt, pepper, and red pepper flakes in a bowl.

Assemble Your Bowls!: Slice the rested skirt steak against the grain into strips. Layer rice at the bottom of each bowl and elegantly arrange sliced steak on top. Drizzle generously with chimichurri sauce for that vibrant finish.

Enjoy your creation as you bask in compliments from friends and family!

Perfecting the Cooking Process

Start by marinating the skirt steak for at least 30 minutes. Sear it on high heat, then let it rest while you prepare the rice and chimichurri sauce for optimum flavors.

Add Your Touch

Feel free to swap out skirt steak for flank or sirloin if preferred. You can also add roasted veggies or avocado to elevate your rice bowl experience.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave to avoid overcooking.

There’s something special about serving these Skirt Steak Rice Bowls with Chimichurri Sauce at family gatherings—everyone raves about them and asks for seconds! For more inspiration, check out this Savory Mexican Birria Tacos recipe.

FAQ

What is the best cut of beef for this recipe?

Skirt steak is ideal, but flank or sirloin also works well.

Can I prepare chimichurri sauce ahead of time?

Yes, chimichurri can be made a day ahead and stored in the fridge.

How do I know when the steak is cooked perfectly?

Use a meat thermometer; aim for 130-135°F for medium-rare doneness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Skirt Steak Rice Bowls with Chimichurri Sauce

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• Author: deleciouscorner
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Skirt steak rice bowls with chimichurri sauce are a vibrant and flavorful dish perfect for any occasion. Juicy, marinated skirt steak sits beautifully atop a fluffy bed of rice, all drizzled with zesty chimichurri sauce. This dish not only satisfies the palate but also creates an eye-catching presentation that will impress your family and friends. Easy to prepare and customizable with your favorite toppings, it’s ideal for weeknight dinners or weekend gatherings!

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Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 1 cup long-grain white rice
• 1/2 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 tsp red pepper flakes
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Marinate the Skirt Steak: Combine olive oil, minced garlic, red wine vinegar, lime juice, salt, pepper, and red pepper flakes in a bowl. Add skirt steak and marinate for at least 30 minutes.
2. Cook the Rice: Rinse the rice until water runs clear. Cook according to package instructions until fluffy.
3. Sear the Skirt Steak: Heat a grill or skillet over medium-high heat. Sear each side of the steak for about 3-4 minutes until desired doneness is achieved.
4. Make Chimichurri Sauce: Mix chopped parsley, minced garlic, olive oil, red wine vinegar, lime juice, salt, pepper, and red pepper flakes in a bowl.
5. Assemble Bowls: Slice rested skirt steak against the grain. Serve over rice and drizzle generously with chimichurri sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling/Searing
• Cuisine: Latin American

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 580
• Sugar: 2g
• Sodium: 450mg
• Fat: 33g
• Saturated Fat: 8g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 90mg