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Skirt Steak Rice Bowl

A flavor explosion featuring juicy skirt steak paired with zesty chimichurri and vibrant vegetables, all served over a bed of fluffy rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley leaves Packed tightly
  • 1/2 cup fresh cilantro leaves Packed tightly
  • 2 tablespoons fresh oregano leaves You can use dried oregano as a substitute
  • 3 cloves garlic, minced For enhanced flavor, consider toasting
  • 1/2 teaspoon red pepper flakes Adjust to taste
  • 2 tablespoons red wine vinegar For acidity
  • 1/2 cup extra-virgin olive oil For richness and flavor
  • 1 teaspoon kosher salt Adjust based on preference
  • 1/2 teaspoon black pepper To taste
For the Skirt Steak Rice Bowl
  • 1 pound skirt steak Can substitute with flank steak or sirloin
  • 2 cups cooked long grain white rice Follow package instructions
  • 1 tablespoon olive oil For rubbing the steak
  • 1 cup cherry tomatoes, halved For freshness
  • 1 small red onion, thinly sliced For crunch and flavor
  • 1 avocado, sliced avocado For creaminess
  • 1 lime lime, cut into wedges For serving

Method
 

Preparation
  1. Prepare rice according to package instructions and 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 skirt steak dry and rub with olive oil, kosher salt, and black pepper.
Cooking
  1. Preheat a grill or heavy skillet over high heat until sizzling hot.
  2. Cook steak for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board and let rest for 5 minutes.
  3. Slice the rested steak thinly against the grain.
Assembly
  1. Divide rice among serving bowls, top with steak slices, spoon chimichurri over the steak, and arrange tomatoes, red onion, and avocado alongside.
  2. Offer lime wedges on the side for squeezing over the bowls.

Notes

Store leftovers in the fridge for up to 3 days, keeping chimichurri separate. For longer storage, freeze the steak and rice for up to 2 months. To reheat, microwave until warmed through.