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Skirt Steak Rice Bowls with Chimichurri Sauce

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Delicious skirt steak rice bowls topped with zesty chimichurri, perfect for a flavorful weeknight meal.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the rice according to package instructions, then keep warm.
  2. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper; stir well and set aside.
  3. Pat the skirt steak dry with paper towels. Rub the steak all over with olive oil, kosher salt, and black pepper.
  4. Preheat a grill or heavy skillet over high heat until it’s very hot.
  5. Place the skirt steak on the hot grill or skillet. Cook for 3 to 4 minutes per side for medium-rare, achieving a perfect crust on the outside while staying juicy inside.
  6. Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
  7. Slice the rested steak thinly against the grain.
  8. Divide the cooked rice among serving bowls. Top each bowl with slices of skirt steak, and spoon chimichurri sauce generously over the steak.
  9. Serve with lime wedges on the side for a final squeeze of brightness over the bowls when ready to eat.

Notes

Customize the toppings to suit your taste and enjoy with a side salad or roasted vegetables.

Nutrition

Find it online: https://thestationrecipes.com/skirt-steak-rice-bowls-chimichurri-sauce/

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