Easy Skirt Steak Rice Bowls with Fresh Chimichurri (Print version)

Juicy seared skirt steak over warm rice with fresh chimichurri, avocado, tomatoes, and pickled onions for a fast bowl dinner.

# Ingredients:

For the chimichurri

01 - 2 tablespoons red wine vinegar
02 - 1 tablespoon fresh lime juice
03 - 1 small shallot, finely minced
04 - 2 cloves garlic, finely minced
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon red pepper flakes
07 - 1 cup packed fresh parsley, finely chopped
08 - 1/2 cup packed fresh cilantro, finely chopped
09 - 1 teaspoon dried oregano
10 - 1/2 cup (120 ml) extra virgin olive oil

For the steak

11 - 1 1/2 lb (680 g) skirt steak, trimmed
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1 tablespoon avocado oil or canola oil

For the bowls

15 - 3 cups cooked white rice, warm
16 - 1 avocado, sliced
17 - 1 cup cherry tomatoes, halved
18 - 1/2 cup pickled red onions
19 - 1 lime, cut into wedges
20 - Flaky salt, for finishing

# Instructions:

01 - In a small bowl, stir together the red wine vinegar, lime juice, shallot, garlic, kosher salt, and red pepper flakes. Let it sit for 10 minutes while you prep the steak.
02 - Stir in the parsley, cilantro, oregano, and olive oil. Taste and adjust with more salt or lime juice if needed.
03 - Pat the skirt steak very dry. Season both sides with kosher salt and black pepper.
04 - Heat a cast iron skillet over high heat until very hot. Add the oil, then sear the steak for 2-3 minutes per side, until browned and cooked to your preferred doneness.
05 - Transfer the steak to a cutting board and rest for 5 minutes. Slice thinly across the grain.
06 - Divide warm rice among 4 bowls. Top with sliced steak, avocado, tomatoes, pickled red onions, lime wedges, flaky salt, and spoonfuls of fresh chimichurri.

# Good to know:

01 - Best served right after slicing the steak.
02 - Chimichurri can be made 1 day ahead and stirred before serving.
03 - Cooked rice or microwave rice keeps this recipe quick.

Back