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!
Ingredients
Scale
- 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
Instructions
- 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.
- Cook the Rice: Rinse the rice until water runs clear. Cook according to package instructions until fluffy.
- 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.
- Make Chimichurri Sauce: Mix chopped parsley, minced garlic, olive oil, red wine vinegar, lime juice, salt, pepper, and red pepper flakes in a bowl.
- 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