Amazing Skirt Steak Rice Bowls with Chimichurri Sauce Delight

The aroma of grilled skirt steak sizzling on the grill, accompanied by the refreshing tang of chimichurri sauce, creates a mouthwatering experience that dances between savory and zesty. Skirt Steak Rice Bowls with Chimichurri Sauce are here to elevate your dinner game, combining tender beef, fluffy rice, and vibrant green sauce into a delicious culinary masterpiece. For more inspiration, check out this more delicious recipes.

this Recipe for Later

Imagine sitting down after a long day, feeling the weight of the world lift as you dig into this comforting bowl. It’s perfect for casual family dinners or impressing friends at a weekend gathering. The anticipation builds as the flavors meld together, promising an explosion of taste with every bite.

I once made these skirt steak rice bowls for my family during a summer barbecue, and everyone couldn’t stop raving about how delicious they were.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Look for well-marbled cuts for maximum flavor and tenderness when cooked.
• Rice: Use jasmine or basmati for their fragrant qualities; cook according to package instructions for best results.
• Fresh Parsley: Choose vibrant green parsley; it adds freshness and brightens up the chimichurri sauce.
• Garlic: Fresh garlic cloves are essential; they enhance the flavor profile wonderfully in both the steak and sauce.
• Red Wine Vinegar: Opt for high-quality vinegar for depth in your chimichurri; it balances richness perfectly.
• Olive Oil: A good extra virgin olive oil makes all the difference in flavor; use it liberally in your dressing.
• Spices (Cumin & Red Pepper Flakes): They bring warmth and heat; adjust based on your spice tolerance!
• Lime Juice: Freshly squeezed lime juice brightens up the dish and enhances all flavors harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients listed above. Chop parsley finely and mince garlic so everything is ready to go when you start cooking. For more inspiration, check out this helpful cooking tips recipe.

Make the Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, lime juice, cumin, and red pepper flakes. Stir until well mixed.

Cook the Rice: Prepare rice according to package instructions. For added flavor, cook it in broth instead of water if possible.

Grill the Skirt Steak: Preheat your grill or skillet over medium-high heat. Season skirt steak with salt and pepper before placing it on hot grill grates.

Sear Until Perfectly Cooked: Cook steak for about 4-5 minutes per side until browned on both sides but still juicy inside. Let it rest before slicing into thin strips.

Assemble Your Bowls: In serving bowls, layer cooked rice, sliced skirt steak, then drizzle generously with chimichurri sauce. Garnish with extra parsley if desired!

Enjoying Skirt Steak Rice Bowls with Chimichurri Sauce is like taking a culinary vacation without leaving your kitchen! Each bite bursts with flavor while keeping things simple enough for everyday enjoyment. Bon appétit!

Perfecting the Cooking Process

Sear the skirt steak for about 3-4 minutes per side to lock in flavors, while preparing rice and chimichurri simultaneously for efficiency.

Add Your Touch

Experiment with different herbs in your chimichurri or swap rice for quinoa for a trendy twist that packs extra protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to maintain texture.

I remember my first attempt at making skirt steak rice bowls with chimichurri sauce—it was like trying to tame a wild beast! Friends couldn’t stop raving about it, and I felt like a culinary rock star.

FAQ

Can I use other cuts of beef?

Absolutely! Flank steak or sirloin are great alternatives if skirt steak isn’t available.

How do I make the chimichurri sauce spicy?

Add red pepper flakes or finely chopped jalapeños to give your chimichurri an extra kick.

What sides pair well with skirt steak rice bowls?

Grilled vegetables or a fresh salad complement these rice bowls beautifully and add color.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Skirt Steak Rice Bowls with Chimichurri Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aliza
• Total Time: 30 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Skirt Steak Rice Bowls with Chimichurri Sauce offer a delicious blend of tender grilled beef, fluffy rice, and vibrant chimichurri that elevates any dinner. Perfect for busy weeknights or weekend gatherings, this dish promises an explosion of flavor that will impress family and friends alike.

---

Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 1 cup jasmine or basmati rice
• 1/2 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1 lime
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gather all ingredients. Finely chop parsley and mince garlic.
2. In a bowl, mix parsley, garlic, vinegar, olive oil, lime juice, cumin, and red pepper flakes. Set aside.
3. Cook rice according to package instructions; using broth can enhance flavor.
4. Preheat grill or skillet over medium-high heat. Season skirt steak with salt and pepper.
5. Grill steak for about 4-5 minutes per side until browned but juicy inside. Let rest before slicing thinly.
6. In serving bowls, layer rice, sliced steak, and drizzle generously with chimichurri sauce.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 570
• Sugar: 0g
• Sodium: 520mg
• Fat: 32g
• Saturated Fat: 6g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 80mg