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