If you’re craving something vibrant, full of flavor, and downright satisfying, you have to try this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. It’s a perfect harmony of juicy, tender skirt steak paired with fragrant rice and a punchy chimichurri sauce that brightens every bite. The combination is so deliciously fresh and hearty that it easily becomes a staple for weeknight dinners or weekend gatherings. Plus, it’s straightforward enough to prepare even if you’re short on time, making it a go-to recipe you’ll want to share with everyone you know.
Ingredients You’ll Need
This recipe shines because of its simple yet powerhouse ingredients. Each one plays a key role in building layers of flavor, texture, and color, making your dish both beautiful and delicious without fuss.
- 1 lb skirt steak: The star of the show, prized for its rich flavor and tender texture when cooked right.
- Salt and pepper, to taste: Essential seasonings that bring out the natural flavors of the steak and vegetables.
- 1 tbsp olive oil: For searing the steak and adding that lush mouthfeel to the dish.
- 1 tsp smoked paprika: Adds a subtle smoky depth that complements the grilled steak perfectly.
- 1 tsp garlic powder: Enhances savory notes without overpowering the other spices.
- 1 tsp onion powder: A mild sweetness to round out the flavor profile.
- 1 cup long-grain white rice: The hearty base that soaks up chimichurri and steak juices beautifully.
- 2 cups water or broth: Cooking rice in broth elevates flavor complexity beyond plain water.
- 1 cup fresh parsley, chopped: The green heart of the chimichurri, providing freshness and color.
- 4 cloves garlic, minced: Adds that signature, bold punch in the chimichurri sauce.
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano): Brings an earthy, herbaceous layer to the sauce.
- 2 tbsp red wine vinegar: Gives chimichurri its bright and tangy zip.
- 1/2 cup olive oil: Creates a luscious, silky texture in the chimichurri that ties everything together.
- 1 tsp red pepper flakes: Adds just the right kick of heat; adjust according to your spice love.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Marinade and Chimichurri
Start by finely chopping the fresh parsley, oregano, and mincing the garlic. Combine these with red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. This vibrant chimichurri sauce sets the flavor tone for the entire dish with its bright, tangy, and herbal qualities. Reserve a little sauce to drizzle over when serving.
Step 2: Season and Cook the Skirt Steak
Pat your skirt steak dry and season it generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Heat olive oil in a skillet over medium-high heat and sear the steak for about 4 to 5 minutes per side for medium-rare, or adjust to your preferred doneness. Once cooked, let the steak rest for a few minutes before slicing thinly against the grain to maximize tenderness.
Step 3: Cook the Rice
While the steak cooks, rinse your rice under cold water until the water runs clear. This step keeps the grains from becoming sticky. Cook the rice in water or broth with a pinch of salt. Bring it to a boil, then reduce to a simmer covered until tender, usually about 15 to 18 minutes. Fluff with a fork before serving to keep it light and airy.
Step 4: Assemble Your Rice Bowls
Start with a generous scoop of fluffy rice as your base. Layer on the thinly sliced skirt steak and drizzle with your homemade chimichurri sauce. The fresh sauce lifts the rich flavors of the steak and ties everything together, creating a bowl bursting with taste and freshness.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
To elevate your presentation and flavor, sprinkle chopped fresh parsley or cilantro over the top. Add a wedge of lime or lemon for an extra burst of acidity, which brightens the entire bowl beautifully. For a touch of creaminess, a dollop of Greek yogurt or crumbled queso fresco pairs wonderfully.
Side Dishes
These rice bowls are hearty on their own but complement beautifully with grilled vegetables such as bell peppers, zucchini, or asparagus. A crisp green salad tossed in a light vinaigrette keeps the meal balanced and refreshing.
Creative Ways to Present
Serve the bowls in rustic ceramic dishes for a cozy vibe or colorful bowls to make your vibrant ingredients pop visually. For a fun twist, consider stacking the ingredients in a mason jar for an on-the-go meal or layered salad experience.
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chimichurri sauce separate if possible to preserve its fresh flavor and prevent the rice from becoming soggy.
Freezing
If you want to freeze the meal, separate the steak and rice into freezer-safe containers and freeze for up to 2 months. It’s best to freeze the chimichurri sauce separately in small portions to maintain its vibrant freshness upon thawing.
Reheating
Reheat the rice and steak gently in the microwave or on the stovetop with a splash of water or broth to keep them moist. Add fresh chimichurri sauce after reheating to bring back the bold, fresh flavors.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal due to its flavor and quick cooking time, flank steak or hanger steak work well too. Just adjust cooking times to avoid toughness.
Is chimichurri sauce spicy?
The sauce has a mild kick thanks to red pepper flakes, but you can easily adjust the heat level to your preference by adding more or less.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes better after marinating for a few hours in the fridge. Just bring it to room temperature before serving for the best flavor.
What’s the best way to slice skirt steak?
Always slice against the grain, which means cutting perpendicular to the direction of the muscle fibers, ensuring your steak is tender and easy to chew.
Can I use brown rice instead of white rice?
You can, though brown rice takes longer to cook and has a nuttier, chewier texture. Adjust cooking time accordingly and consider using broth for added flavor.
Final Thoughts
I truly hope you give this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe a try because it’s one of those magic dishes that feels both special and comforting. It brings vibrant freshness, hearty satisfaction, and so much flavor to your table without complicated steps. Share it with family, enjoy it as a solo treat, and watch it become a beloved staple in your kitchen rotation!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentine
Description
Delicious and vibrant Skirt Steak Rice Bowls with a zesty homemade Chimichurri sauce that combines tender, flavorful grilled skirt steak with fluffy rice and fresh herbaceous toppings. Perfect for a satisfying weeknight dinner that brings bold Argentinean flavors to your table effortlessly.
Ingredients
For the Skirt Steak
- 1 lb skirt steak
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the Rice
- 1 cup long-grain white rice
- 2 cups water or broth (for extra flavor)
- Salt, to taste
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (adjust for heat preference)
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. Combine the rice, water or broth, and a pinch of salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered.
- Season the Skirt Steak: In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the olive oil over the skirt steak, then coat evenly with the spice mixture. Let it rest for a few minutes to absorb the flavors.
- Cook the Skirt Steak: Heat a grill pan or skillet over medium-high heat. Once hot, add the skirt steak and cook for 4-6 minutes per side, depending on thickness and preferred doneness. Remove from heat and let the steak rest for 5 minutes before slicing thinly against the grain.
- Make the Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, fresh oregano, red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until well blended. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with sliced skirt steak and generous spoonfuls of chimichurri sauce. Serve immediately for the best flavor and texture experience.
Notes
- For extra flavor, cook rice in beef broth instead of water.
- Adjust red pepper flakes in chimichurri according to your heat preference.
- Letting the steak rest after cooking ensures juicy slices.
- Use fresh herbs for the best chimichurri flavor; dried oregano works as a substitute if fresh is unavailable.
- Skirt steak can be substituted with flank steak if preferred.
