If you’re craving a vibrant, flavorful meal that feels like a warm hug, look no further than this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. Perfectly grilled skirt steak paired with fresh, zesty chimichurri sauce creates a bold, tangy contrast that wakes up your taste buds. Layered on a bed of fluffy rice and topped with fresh veggies and creamy cheese, this dish is a delightful orchestra of textures and colors. It’s not just delicious but also simple enough for a weeknight dinner and impressive enough for guests. Let me take you through this insanely satisfying recipe that will surely become one of your favorites in no time.
Ingredients You’ll Need
The magic behind this dish lies in its straightforward, fresh ingredients that each play an essential role in delivering its rich flavor and vibrant appeal. From the juicy skirt steak to the zesty herbs in the chimichurri, every element brings balance and a splash of color to the bowl.
- 1 ½ pounds skirt steak: Choose a well-trimmed cut for juicy, tender meat that grills beautifully.
- 1 tablespoon olive oil: Essential for marinating the steak and bringing out its savory flavors.
- 1 teaspoon kosher salt: Perfect for seasoning and enhancing all the dish’s natural tastes.
- ½ teaspoon black pepper: Adds a subtle kick to the steak seasoning.
- 2 cups cooked white or brown rice: Forms the comforting base that soaks up every bit of chimichurri goodness.
- 1 cup cherry tomatoes, halved: Bright and juicy, giving freshness and slight acidity.
- 1 avocado, sliced: Creamy texture that balances the zestiness of the sauce.
- ½ cup corn kernels: Adds a sweet crunch, whether fresh or thawed from frozen.
- ¼ cup red onion, thinly sliced: Provides a sharp, crisp contrast in every bite.
- ¼ cup crumbled queso fresco or feta cheese: Lends a salty, creamy finish.
- Fresh cilantro for garnish: Bright herbaceous notes that complement the chimichurri perfectly.
- For the chimichurri sauce: 1 cup fresh parsley leaves, ¼ cup fresh cilantro leaves, 3 garlic cloves minced, 2 tablespoons red wine vinegar, ½ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ cup olive oil—all blended into a luscious, herb-packed sauce.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Begin this recipe by making the chimichurri sauce, the star ingredient that gives these rice bowls their signature tangy and fresh flavor. Toss the fresh parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and black pepper into a food processor. Give it a few quick pulses until finely chopped but not pureed, so you keep some texture. As the processor runs, drizzle in the olive oil slowly to emulsify the sauce into a glossy, vibrant dressing. Set it aside to allow the flavors to meld beautifully while you prepare the steak.
Step 2: Grill or Sear the Skirt Steak
Now, heat your grill or skillet over medium-high heat. While it warms up, rub the skirt steak with olive oil, kosher salt, and black pepper, ensuring every inch is well-seasoned. Place the steak on the hot surface and cook for about 3 to 4 minutes per side to achieve a perfect medium-rare doneness, or adjust the time to your liking. Once cooked, let the steak rest for 5 minutes to reabsorb juices—this resting step is key to tender slices.
Step 3: Slice the Steak Against the Grain
Cutting against the grain is non-negotiable here—it guarantees your steak is tender and easy to enjoy in every forkful. Use a sharp knife to slice the rested steak thinly, making sure each piece keeps its juicy texture that contrasts wonderfully with the fresh veggies.
Step 4: Assemble the Rice Bowls
Divide the fluffy cooked rice into four generous bowls. Artfully arrange the sliced steak atop the rice, then scatter halved cherry tomatoes, sliced avocado, sweet corn, thinly sliced red onion, and crumbly queso fresco around it. Don’t be shy with the chimichurri—drizzle it generously over all the ingredients. Finish with a sprinkle of fresh cilantro for an extra pop of fragrance and color. You’ve just created a bowl that’s as gorgeous as it is delicious!
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
While fresh cilantro is the classic garnish here, don’t hesitate to mix it up with chopped green onions or even a wedge of lime for added zest. A few pickled jalapeño slices offer a spicy twist that complements the chimichurri’s herbal heat beautifully.
Side Dishes
These rice bowls shine as a complete meal but pair wonderfully with a crisp side salad featuring lime vinaigrette or roasted vegetables like asparagus or peppers to add more roasted flavor and texture balance.
Creative Ways to Present
Try layering ingredients in a glass bowl for a visually stunning presentation or serve family-style with all the components on a platter, letting everyone build their own bowls. Adding a dollop of Greek yogurt or a fried egg on top can also turn this into a breakfast-for-dinner delight!
Make Ahead and Storage
Storing Leftovers
Store leftover steak, rice, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. This keeps everything fresh and flavors intact.
Freezing
You can freeze the cooked skirt steak and cooked rice individually for up to 2 months. Avoid freezing the chimichurri sauce as fresh herbs and olive oil can separate and lose vibrancy once thawed.
Reheating
Reheat the steak gently in a skillet or microwave to avoid overcooking. Warm the rice separately to maintain its fluffy texture. Add fresh chimichurri right before serving to preserve its bright, fresh flavors.
FAQs
Can I use other types of steak for this recipe?
Absolutely! Flank steak is a fantastic alternative, offering a similar texture and flavor profile. Grilled chicken also works well if you prefer a leaner protein option.
How spicy is the chimichurri sauce?
This chimichurri has a mild, herby heat thanks to the red pepper flakes. If you love spice, feel free to increase the amount of red pepper flakes or add a pinch of cayenne for an extra kick.
What’s the best rice to use for these bowls?
Both white and brown rice work wonderfully. Brown rice will add nuttiness and extra fiber, while white rice keeps the bowl lighter and softer. For a low-carb twist, try cauliflower rice instead.
Can I prepare this dish vegan or vegetarian?
The steak is essential here, but you can swap it out for grilled portobello mushrooms or marinated tofu and still enjoy the fresh chimichurri and vegetable medley as a satisfying plant-based bowl.
How long can I keep chimichurri sauce in the fridge?
The chimichurri sauce stays vibrant and fresh for about 3 to 4 days when stored in an airtight container in the refrigerator. Stir well before using as the oil may separate over time.
Final Thoughts
There’s something truly joyful about the combination of perfectly grilled skirt steak, fresh chimichurri, and vibrant veggies all coming together in one bowl. This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe isn’t just a meal; it’s an experience that brings people together with flavors that sing. Give it a try, and I promise it will quickly become a beloved staple in your kitchen rotation. Happy cooking!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
- Diet: Gluten Free
Description
Delicious and vibrant Skirt Steak Rice Bowls topped with a fresh and zesty chimichurri sauce. This Latin American-inspired dish features perfectly grilled skirt steak served over fluffy rice with cherry tomatoes, avocado, corn, red onion, and crumbled queso fresco. Ideal for a flavorful and gluten-free main course.
Ingredients
For the Steak and Bowl
- 1 ½ pounds skirt steak, trimmed and cut into manageable pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup corn kernels (fresh or frozen and thawed)
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled queso fresco or feta cheese
- Fresh cilantro for garnish
For the Chimichurri Sauce
- 1 cup fresh parsley leaves
- ¼ cup fresh cilantro leaves
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Prepare Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the sauce is well combined. Set aside.
- Preheat Grill or Skillet: Heat a grill or heavy skillet over medium-high heat to prepare for cooking the steak.
- Season Steak: Rub the skirt steak with olive oil, kosher salt, and black pepper, ensuring it is evenly coated for flavor.
- Cook Steak: Grill or sear the steak for 3–4 minutes per side for medium-rare, adjusting time for your preferred doneness.
- Rest and Slice: Let the cooked steak rest for 5 minutes to retain juices, then slice thinly against the grain to ensure tenderness.
- Assemble Bowls: Divide cooked rice into four bowls, then top with sliced steak, cherry tomatoes, avocado slices, corn kernels, red onion, and crumbled queso fresco.
- Serve: Drizzle chimichurri sauce generously over each bowl and garnish with fresh cilantro for a bright finish.
Notes
- Substitute skirt steak with flank steak or grilled chicken if preferred.
- For a spicier chimichurri, add extra red pepper flakes.
- Use cauliflower rice instead of regular rice for a low-carb alternative.
