Skirt Steak Rice Bowls with Chimichurri

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Skirt Steak Rice Bowls with Chimichurri: A Bold and Flavorful Meal

If you’re looking for a hearty, flavorful, and satisfying meal, look no further than Skirt Steak Rice Bowls with Chimichurri. This dish combines perfectly grilled, juicy skirt steak with a vibrant, herby chimichurri sauce, fluffy white rice, and pickled onions for a well-balanced, restaurant-quality bowl. It’s easy to make, packed with bold flavors, and perfect for meal prep or a weeknight dinner.

Chimichurri, a classic Argentinian herb sauce, is the perfect complement to grilled skirt steak, adding brightness, acidity, and just the right amount of spice. Served over a bed of fragrant rice with lime wedges, this meal is a celebration of textures and flavors in every bite.

Why You’ll Love Skirt Steak Rice Bowls with Chimichurri

✔ Quick and Easy – A 30-minute meal that feels gourmet.
✔ Juicy, Tender Steak – Skirt steak is fast-cooking and full of beefy flavor.
✔ Bright, Fresh Chimichurri – A delicious herby, garlicky sauce that pairs perfectly with grilled meats.
✔ Great for Meal Prep – Make it ahead and enjoy delicious lunches or dinners all week.
✔ Customizable – Add your favorite toppings like avocado, black beans, or grilled veggies.

What is Chimichurri?

Chimichurri is a herb-based sauce from Argentina and Uruguay, made with fresh parsley, garlic, red pepper flakes, vinegar, and olive oil. It’s commonly served with grilled meats, bringing a bold, fresh, and slightly tangy flavor that cuts through the richness of the steak.

There are two main types of chimichurri:

  1. Chimichurri Verde – The classic green version made with parsley and cilantro.
  2. Chimichurri Rojo – A red version that includes smoked paprika and roasted red peppers.

For this recipe, we’ll use the traditional chimichurri verde, which pairs beautifully with the seared skirt steak.

Ingredients for Skirt Steak Rice Bowls with Chimichurri

This recipe is simple yet packed with flavor, using fresh and wholesome ingredients.

For the Skirt Steak:

  • 1½ lbs skirt steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Juice of 1 lime

For the Chimichurri Sauce:

  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional but recommended)
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil

For the Rice Bowl:

  • 2 cups cooked white rice (or brown rice, quinoa, or cauliflower rice)
  • ½ cup pickled red onions (or thinly sliced raw red onions)
  • Lime wedges, for serving
  • Optional toppings: Sliced avocado, black beans, grilled corn, or crumbled queso fresco.

Step-By-Step Instructions

Step 1: Make the Chimichurri Sauce

  1. In a small bowl, mix chopped parsley, cilantro, garlic, red pepper flakes, oregano, salt, and black pepper.
  2. Stir in red wine vinegar and slowly whisk in olive oil until well combined.
  3. Let the sauce sit for at least 10 minutes to allow the flavors to meld.

Step 2: Cook the Rice

  1. Rinse 2 cups of white rice under cold water to remove excess starch.
  2. In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon salt.
  3. Stir in the rice, reduce heat to low, cover, and simmer for 15 minutes until tender.
  4. Fluff with a fork and set aside.

Step 3: Prepare the Skirt Steak

  1. Pat the skirt steak dry with paper towels.
  2. Rub with olive oil, salt, pepper, smoked paprika, garlic powder, and lime juice.
  3. Heat a cast-iron skillet or grill pan over high heat.
  4. Sear the steak for 3-4 minutes per side, depending on thickness.
  5. Remove from heat and let it rest for 5 minutes before slicing.

Step 4: Assemble the Rice Bowls

  1. Divide the cooked rice into serving bowls.
  2. Slice the steak against the grain into thin strips and place over the rice.
  3. Drizzle generously with chimichurri sauce.
  4. Top with pickled onions and any additional toppings.
  5. Serve with lime wedges on the side.

Tips for the Best Skirt Steak Rice Bowls

✔ Use Fresh Herbs for Chimichurri – Fresh parsley and cilantro make a huge difference.
✔ Let the Steak Rest – This keeps the juices inside for the most tender, flavorful slices.
✔ Slice Against the Grain – Cutting against the muscle fibers ensures a tender bite.
✔ Marinate for Extra Flavor – If you have time, marinate the steak for 30 minutes to 1 hour.
✔ Adjust Chimichurri Spice Level – Add extra red pepper flakes for heat or more vinegar for tang.

Delicious Variations

Want to customize your rice bowls? Here are some delicious variations:

1. Spicy Chipotle Steak Rice Bowls

  • Add 1 teaspoon chipotle powder to the steak seasoning.
  • Mix 1 tablespoon adobo sauce into the chimichurri for a smoky kick.

2. Mexican-Inspired Steak Rice Bowls

  • Add black beans, charred corn, and sliced avocado.
  • Top with crumbled cotija cheese.

3. Low-Carb Keto Skirt Steak Bowls

  • Swap rice for cauliflower rice.
  • Add extra avocado and leafy greens.

4. Mediterranean Chimichurri Steak Bowls

  • Serve over quinoa instead of rice.
  • Add feta cheese, olives, and cherry tomatoes.

How to Store & Meal Prep

These bowls are perfect for meal prep and store well for quick and easy lunches.

Refrigeration:

  • Store in an airtight container for up to 4 days.
  • Keep the chimichurri separate to prevent the rice from getting soggy.

Freezing:

  • Freeze sliced steak and rice in individual portions for up to 2 months.
  • Thaw overnight in the fridge and reheat gently in a skillet.

Reheating:

  • Warm rice in the microwave for 1-2 minutes.
  • Reheat steak on the stovetop for the best texture.

What to Serve with Skirt Steak Rice Bowls

These rice bowls pair well with:

  • A refreshing cucumber salad
  • Crispy plantains or sweet potato fries
  • Grilled vegetables like zucchini or bell peppers
  • A cold, citrusy drink like limeade or hibiscus tea

Frequently Asked Questions

1. Can I use another cut of steak?

Yes! Flank steak or ribeye are great alternatives.

2. Can I make chimichurri ahead of time?

Absolutely! Chimichurri lasts up to 1 week in the fridge.

3. Can I grill the steak instead of pan-searing?

Yes! Grill over high heat for 3-4 minutes per side.

4. What’s the best rice for this bowl?

Jasmine or basmati rice works best for fluffy, fragrant results.

Final Thoughts

Skirt Steak Rice Bowls with Chimichurri are the perfect mix of bold flavors, hearty textures, and fresh ingredients. Whether you’re cooking for a family dinner, meal prepping, or just craving a restaurant-quality dish at home, this recipe delivers big on taste and simplicity.

So grab your ingredients and treat yourself to this delicious, flavor-packed meal today!

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