Skirt Steak Rice Bowls with Chimichurri

Featured in Center of the plate recipes.

These Skirt Steak Rice Bowls combine perfectly cooked skirt steak with vibrant chimichurri sauce for a delicious weeknight dinner. The steak is seasoned simply with salt and pepper, then quickly seared to medium-rare in a hot cast iron skillet. Served over fluffy white rice and drizzled with fresh cilantro chimichurri sauce, these bowls offer a perfect balance of flavors and textures. The dish comes together in just 40 minutes, including resting time, and can be customized with additions like pickled red onions, fresh cilantro, and lime wedges. It's naturally gluten-free and dairy-free, making it a versatile option for various dietary needs.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Tue, 18 Feb 2025 12:40:10 GMT
A bowl of rice with meat and sauce. pin it
A bowl of rice with meat and sauce. | myhomemaderecipe.com

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.
A bowl of rice with meat and lime on top. pin it
A bowl of rice with meat and lime on top. | myhomemaderecipe.com

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.

A bowl of rice with meat and vegetables, including onions and limes. pin it
A bowl of rice with meat and vegetables, including onions and limes. | myhomemaderecipe.com

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.

Skirt Steak Rice Bowls with Chimichurri

Juicy sliced skirt steak served over fluffy rice, topped with fresh chimichurri sauce and optional garnishes for a quick and delicious dinner.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Argentinian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Steak

01 1½-2 lbs skirt steak
02 1½ teaspoons kosher salt
03 ¼ teaspoon freshly ground black pepper
04 2 tablespoons neutral oil (grapeseed, canola, or avocado)

→ For Serving

05 1 cup cilantro chimichurri sauce
06 2-3 cups cooked white rice
07 Fresh cilantro (optional)
08 Flaky sea salt (optional)
09 Pickled red onions (optional)
10 Lime wedges (optional)

Instructions

Step 01

Pat steak dry with paper towel. Season all sides with kosher salt and black pepper. Let rest at room temperature for at least 15 minutes.

Step 02

Make cilantro chimichurri sauce according to recipe.

Step 03

Heat cast-iron skillet over high heat for 5 minutes until very hot. Add oil, then carefully add steak. Cook 2-3 minutes per side until internal temperature reaches 125-130°F for medium-rare.

Step 04

Let steak rest 5-10 minutes before slicing thinly across the grain.

Step 05

Divide rice between bowls. Top with sliced steak and chimichurri sauce. Garnish with flaky sea salt and optional toppings like pickled red onions, cilantro, and lime wedges.

Notes

  1. Can substitute skirt steak with your favorite cut
  2. Can serve with roasted plantains instead of rice
  3. Try adding sautéed zucchini, corn, avocado, or fresh spinach

Tools You'll Need

  • Cast iron skillet (or stainless steel skillet or grill pan)
  • Medium bowl
  • Whisk
  • Meat thermometer

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 345
  • Total Fat: 16 g
  • Total Carbohydrate: 15 g
  • Protein: 34 g