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Skirt Steak Rice Bowls with Chimichurri

 

Here’s how people across the globe are making their Skirt Steak Rice Bowls with Chimichurri. It’s a recipe that’s been shared, tweaked, and treasured—because it simply works.

Ingredients

For the skirt steak:

  • 1.5 lbs skirt steak
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the chimichurri:

  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste

For the bowls:

  • 2 cups cooked white rice (or your favorite grain)
  • Optional toppings: avocado, lime wedges, pickled onions

Instructions

How to Make It 1. Prepare the Chimichurri

In a bowl, mix parsley, garlic, vinegar, olive oil, oregano, red pepper flakes, and season with salt and pepper. Let it sit for at least 10 minutes to let the flavors meld—though it gets even better after 30 minutes.

2. Cook the Skirt Steak

Heat olive oil in a skillet or grill pan over medium-high heat. Season steak generously with salt and pepper. Cook for 3-4 minutes per side for medium-rare, or longer if you prefer. Let it rest for 5 minutes, then slice thinly against the grain.

3. Assemble the Bowls

Spoon rice into bowls, top with slices of skirt steak, and drizzle generously with chimichurri. Add any optional toppings you like and serve immediately.

Notes

Tips for Success

  • Rest the Steak: Letting the steak rest after cooking ensures the juices redistribute, keeping it tender and flavorful.
  • Chop Chimichurri by Hand: While blenders are fast, chopping by hand gives a rustic texture that’s truly authentic.
  • Use Fresh Herbs: Fresh parsley is key. You can also add cilantro or basil for a fun twist.
  • Marinate the Steak: Want extra flavor? Let the steak sit in a marinade of olive oil, garlic, and lime juice for 30 minutes before cooking.
  • Author: niold.com