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
Scale
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.
