Embarking on a culinary journey that marries simplicity with gourmet flair, the Skirt Steak Rice Bowl with Chimichurri Sauce stands out as a testament to how straightforward ingredients can culminate in a restaurant-quality meal at home. This dish harmoniously blends the robust flavors of seared skirt steak with the fresh, herbaceous notes of chimichurri, all nestled atop a bed of fluffy rice. Whether you’re a seasoned home cook or a kitchen novice, this recipe offers a delightful experience that’s both satisfying and accessible.
The Allure of Skirt Steak
Skirt steak, known for its rich flavor and distinctive texture, is a cut that, when prepared correctly, becomes the star of any meal. Its pronounced grain and marbling make it ideal for quick, high-heat cooking methods, resulting in a juicy and tender bite. Selecting a skirt steak with even thickness and vibrant red color ensures even cooking and optimal taste. Allowing the steak to reach room temperature before cooking is a crucial step, as it promotes even heat distribution, leading to a perfect sear.
Crafting the Perfect Chimichurri Sauce
Originating from Argentina, chimichurri sauce is a vibrant blend of fresh herbs, garlic, vinegar, and olive oil. Its zesty and tangy profile serves as a perfect complement to the richness of skirt steak. The traditional recipe includes parsley, but variations often incorporate cilantro for an added layer of flavor. The key to a well-balanced chimichurri lies in the freshness of the herbs and the quality of the olive oil used. Allowing the sauce to rest for a few minutes before serving enables the flavors to meld beautifully.
Preparing the Skirt Steak Rice Bowl
Ingredients:
- For the Skirt Steak:
- 1.5 to 2 pounds of skirt steak
- 1.5 teaspoons of kosher salt
- 0.25 teaspoon of freshly ground black pepper
- 2 tablespoons of neutral oil (such as grapeseed, canola, or avocado oil)
- For the Chimichurri Sauce:
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 Fresno chili, minced (seeds removed for less heat)
- 0.25 cup red wine vinegar
- 0.5 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- For Assembly:
- 2 to 3 cups cooked white rice
- Pickled red onions (optional)
- Fresh cilantro leaves for garnish
- Lime wedges
Instructions:
- Prepare the Chimichurri Sauce:
- In a medium bowl, combine the red wine vinegar, minced garlic, minced shallot, and kosher salt. Let this mixture sit for about 10 minutes to allow the flavors to meld and to mellow the sharpness of the garlic and shallot.
- Add the finely chopped cilantro, parsley, and minced Fresno chili to the bowl. Stir to combine.
- Slowly drizzle in the extra-virgin olive oil while continuously stirring to emulsify the sauce.
- Season with freshly ground black pepper to taste. Adjust salt if necessary.
- Set the chimichurri aside at room temperature to allow the flavors to develop further.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear. This step removes excess starch, resulting in fluffier rice.
- In a medium saucepan, combine the rinsed rice with the appropriate amount of water (usually a 1:2 ratio of rice to water).
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer until the rice is tender and the water is absorbed, typically about 15-20 minutes.
- Once cooked, remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Prepare the Skirt Steak:
- Remove the skirt steak from the refrigerator and let it sit at room temperature for about 20 minutes. This step ensures even cooking.
- Pat the steak dry with paper towels to remove any excess moisture, which helps achieve a better sear.
- Season both sides of the steak generously with kosher salt and freshly ground black pepper.
- Heat a cast-iron skillet over high heat until it’s hot and just beginning to smoke.
- Add the neutral oil to the skillet, swirling to coat the bottom evenly.
- Place the seasoned steak into the hot skillet. Sear for about 3 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
- Once done, remove the steak from the skillet and let it rest on a cutting board for about 5-10 minutes. Resting allows the juices to redistribute within the meat, resulting in a juicier steak.
- After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making the steak more tender.
- Assemble the Rice Bowls:
- Divide the cooked rice evenly among serving bowls.
- Arrange the thinly sliced skirt steak over the rice