Steak & Chimichurri Rice Bowls (Print Version)
# Ingredients:
→ Steak
01 -
1 1/2-2 lbs skirt steak
02 -
1 1/2 teaspoons kosher salt
03 -
1/4 teaspoon freshly ground black pepper
04 -
2 tablespoons neutral oil (grapeseed, canola, or avocado)
→ For Serving
05 -
1 cup cilantro chimichurri
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:
01 -
Pat steak dry, season with salt and pepper on all sides. Let sit at room temperature for 15 minutes.
02 -
Prepare cilantro chimichurri sauce if not already made.
03 -
Heat cast-iron skillet over high heat for 5 minutes. Add oil and cook steak 2-3 minutes per side until internal temperature reaches 125-130°F.
04 -
Let steak rest 5-10 minutes before slicing thinly across the grain.
05 -
Divide rice between bowls, top with sliced steak and chimichurri sauce. Add optional toppings as desired.
# Notes:
01 -
A flavorful and fresh dinner bowl featuring juicy skirt steak and vibrant chimichurri sauce over rice.
02 -
Can be served with various sides like sautéed zucchini, corn, avocado, or roasted vegetables.
03 -
Rice can be substituted with roasted plantains for variation.