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Juicy skirt steak sliced paper thin rests atop a bed of fluffy rice, crowned with vibrant chimichurri sauce that brightens every bite. This restaurant worthy bowl combines simple ingredients into an impressive meal that's perfect for both weeknight dinners and casual entertaining.
Last night I served this to friends who couldn't believe how quickly it came together. The way the herbaceous chimichurri sauce mingles with the meat juices creates flavor magic that keeps everyone coming back for more.
Essential Ingredients Guide
- Skirt steak: Should have good marbling and a rich red color. Look for even thickness throughout
- Fresh cilantro: Needs bright green leaves without any yellowing or wilting
- Flat leaf parsley: Brings classic chimichurri flavor. Choose bunches with perky stems
- Red wine vinegar: Adds essential brightness. Select real vinegar, not artificially flavored
- Fresh garlic cloves: Should be firm and heavy for their size
- Shallots: Need to be firm with papery skin intact
- Extra virgin olive oil: Carries the sauce flavors. Choose a high quality bottle
- Fresno chile: Adds gentle heat. Look for firm, bright red peppers
I always keep extra chimichurri ingredients on hand because this sauce elevates everything it touches, from eggs to roasted vegetables.
Creating Bowl Magic
- Steak Preparation:
- Pat meat completely dry with paper towels. Season generously with kosher salt and fresh ground pepper on both sides. Let rest at room temperature 20 minutes for even cooking.
- Chimichurri Creation:
- Finely mince 4 garlic cloves and 1 shallot. Combine with 1/4 cup red wine vinegar and 1 teaspoon salt in bowl. Let sit 10 minutes to mellow flavors.
- Herb Processing:
- Finely chop 1 cup each fresh cilantro and parsley. Remove any tough stems first. Mince 1 Fresno chile, removing seeds for less heat if desired.
- Sauce Completion:
- Add chopped herbs and chile to vinegar mixture. Pour in 1/2 cup extra virgin olive oil in steady stream while stirring. Taste and adjust seasoning.
- Perfect Sear:
- Heat cast iron skillet over high heat until smoking. Add thin layer of neutral oil. Sear steak 3 minutes per side for medium rare. Rest 10 minutes before slicing.
- Bowl Assembly:
- Portion hot rice into serving bowls. Layer thinly sliced steak against the grain. Drizzle generously with chimichurri. Add pickled onions and fresh garnishes.
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My grandmother taught me the importance of letting meat rest before slicing. She would say patience makes the difference between good and extraordinary results.
Perfect Steak Selection
Choosing quality meat makes all the difference in this recipe. Look for skirt steak with good marbling throughout and avoid pieces with silver skin or tough membranes. The natural marbling ensures juicy, flavorful results even with quick cooking.
Sauce Philosophy
Chimichurri sauce brings bright, herbaceous notes that cut through the rich meat perfectly. Making extra sauce allows you to use it throughout the week on eggs, roasted vegetables, or grilled chicken. The flavors actually improve after a day in the refrigerator.
Temperature Timing
Achieving the perfect doneness requires attention to timing and temperature. For medium rare, remove the steak from heat when it reaches 125°F internal temperature. The meat will continue cooking during the rest period, reaching an ideal 130°F to 135°F.
Creative Variations
Transform this bowl by switching up the base to quinoa or cauliflower rice for different nutritional profiles. Add grilled corn, black beans, or roasted sweet potatoes for heartier portions. Crown with sliced avocado or cherry tomatoes for fresh contrast.
Storage Solutions
Keep leftover steak and chimichurri separately in airtight containers. The sauce stays fresh for up to five days when refrigerated. Reheat steak gently to avoid overcooking, or serve it chilled over salad greens for a different experience.
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After years of perfecting this recipe in my kitchen, I've found that taking time with each component creates a bowl that rivals any steakhouse offering. The combination of perfectly cooked meat, vibrant sauce, and thoughtful accompaniments makes this dish a true crowd pleaser worth mastering.
Frequently Asked Questions
- → What's the best way to slice skirt steak?
- Always slice skirt steak thinly against the grain for the most tender results.
- → Can I make the chimichurri sauce ahead of time?
- Yes, chimichurri sauce can be made up to 3 days ahead and stored in the refrigerator.
- → What can I substitute for skirt steak?
- Flank steak, hanger steak, or flat iron steak work well as substitutes.
- → How can I tell when the steak is done?
- For medium-rare, cook until internal temperature reaches 125-130°F, as it will continue rising while resting.
- → What can I serve instead of rice?
- Roasted plantains, cauliflower rice, or quinoa make great alternatives to white rice.