Description
These Skirt Steak Rice Bowls with Chimichurri Sauce feature tender, perfectly seared skirt steak served over fluffy white rice and topped with a vibrant cilantro chimichurri. Ready in just 40 minutes, this easy recipe is perfect for a flavorful weeknight meal that balances savory steak, fresh herbs, and zingy accompaniments like pickled red onions and lime wedges.
Ingredients
Skirt Steak and Seasoning
- 1½-2 lbs skirt steak (or your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Cilantro Chimichurri
- 1 cup cilantro chimichurri sauce (prepared or homemade)
Rice and Garnishes
- 2-3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak: Pat the skirt steak dry with a paper towel to remove excess moisture. Season generously on all sides with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes to ensure even cooking and enhance flavor penetration.
- Make the chimichurri sauce: If you do not have pre-made cilantro chimichurri, prepare it now using your favorite recipe, blending fresh cilantro with herbs, garlic, vinegar, and oil to create a bright and tangy sauce that complements the steak perfectly.
- Cook the steak: Heat a large cast-iron skillet over high heat for about 5 minutes until it is very hot. Add 2 tablespoons of neutral oil to the skillet, then carefully place the seasoned skirt steak in the pan. Sear the steak for 2 to 3 minutes per side until it develops a rich brown crust and reaches an internal temperature of 125-130°F for rare to medium-rare doneness. Keep in mind the steak temperature will rise slightly as it rests.
- Rest and slice the steak: Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This resting period allows juices to redistribute throughout the meat, keeping it tender and juicy. After resting, slice the steak thinly across the grain to maximize tenderness.
- Assemble the rice bowls: Divide the cooked white rice evenly into serving bowls. Top each bowl with the sliced skirt steak. Spoon generous amounts of cilantro chimichurri over the steak. Finish with a sprinkle of flaky sea salt for texture and seasoning. For extra flavor and brightness, add optional garnishes like pickled red onions, fresh cilantro leaves, and lime wedges on the side.
Notes
- Allowing the steak to come to room temperature before cooking ensures even doneness.
- Using a cast-iron skillet helps achieve a superior sear and crust on the steak.
- You can substitute skirt steak with flank steak, sirloin, or ribeye depending on preference.
- Resting the steak is crucial to preserve juiciness and tenderness when slicing.
- Pickled red onions and lime wedges add complementary acidity and brightness to the dish.
- Adjust cooking times slightly depending on the thickness of the steak and desired doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian-inspired
