There’s something inherently magical about Skirt Steak Rice Bowls with Chimichurri Sauce. Imagine tender, juicy strips of skirt steak nestled atop a fluffy bed of rice, drizzled with vibrant chimichurri that bursts with flavor. The aroma of grilled meat mingles with the fresh herbs, creating an irresistible invitation to dig in. chipotle ranch grilled chicken Whether you’re hosting a casual dinner or simply treating yourself after a long day, this dish is sure to impress and satisfy your cravings.
Every bite transports me back to summer barbecues with friends, where laughter and good food filled the air. I can still picture my friend Mike attempting to grill the perfect skirt steak while swatting away pesky flies. Spoiler alert: he succeeded gloriously! Now, every time I make these rice bowls, I think of him and the joy that comes from sharing great food with even better company.
Why You'll Love This Recipe
- Skirt Steak Rice Bowls with Chimichurri Sauce are incredibly easy to prepare for weeknight dinners
- The zesty chimichurri brings a unique flavor dimension that will have everyone asking for seconds
- The colorful presentation makes these bowls visually appealing and fun for any gathering
- You can customize toppings based on your mood or what’s in your fridge, making them versatile for all occasions
I remember when I first made these rice bowls; my family devoured them and declared it their new favorite meal.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: hearty zuppa toscana soup.
Skirt Steak: Look for well-marbled cuts for maximum tenderness; trim excess fat before cooking.
White Rice: Use long-grain white rice for fluffiness; you can also substitute with brown rice for added nutrients.
Fresh Parsley: Opt for vibrant green parsley; it brightens up both flavor and color in the chimichurri.
Fresh Garlic: Choose firm cloves; they provide that punchy kick that complements the steak beautifully.
Red Wine Vinegar: This adds tanginess to the chimichurri; feel free to substitute with lemon juice if preferred.
Olive Oil: A quality extra virgin olive oil enhances flavor; don’t skimp here!
Salt and Pepper: Essential seasonings that elevate all flavors; adjust to taste as needed.
Optional Toppings: Consider avocado slices or pickled onions for extra flair; they add creaminess and crunch.
The full ingredients list, including measurements, is provided in the recipe card directly below. fried strawberry cheesecake sandwiches.
Let’s Make it Together
Prepare the Skirt Steak: Start by seasoning the skirt steak generously with salt and pepper. Let it sit at room temperature for about 15 minutes while you whip up the chimichurri sauce.
Make the Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, and olive oil. Mix until well combined, adjusting salt and pepper as desired.
Cook the Steak: Heat a grill or skillet over medium-high heat until hot. Sear the skirt steak for about 3-4 minutes per side until it develops a nice crust; aim for medium-rare doneness.
Cook the Rice: While the steak cooks, prepare your rice according to package instructions. Aim for fluffy grains that will soak up all those delicious flavors from your steak.
Slice and Serve: Once rested (don’t skip this step!), slice the steak against the grain into thin strips. Arrange over a generous scoop of rice in bowls and drizzle liberally with chimichurri sauce.
Add Optional Toppings: Top with sliced avocado or pickled onions if using; they add an incredible freshness that complements everything beautifully.
Enjoy each delightful bite of your Skirt Steak Rice Bowls with Chimichurri Sauce! Pair them with your favorite beverage—maybe even a glass of red wine—and bask in culinary glory! For more inspiration, check out this Savory Mexican Birria Tacos recipe.
You Must Know
- Skirt steak brings unmatched flavor; marinating is essential for tenderness and taste
- The chimichurri sauce not only adds zest but also elevates the dish visually with its vibrant green color
- Perfect for a cozy family dinner or impressing guests on game night
Perfecting the Cooking Process
Sear the skirt steak first for a crispy crust, then let it rest while preparing the rice and chimichurri sauce to ensure everything is perfectly timed.
Add Your Touch
Feel free to swap skirt steak for flank or chicken. Add black beans or corn for extra texture and flavor, and don’t shy away from experimenting with different herbs in your chimichurri.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat to keep the steak juicy and tender.
Chef's Helpful Tips
- For best results, always slice skirt steak against the grain to maximize tenderness
- A well-heated skillet ensures a perfect sear without overcooking
- Experiment with different marinades; they can significantly enhance the flavors of your dish
Sharing this dish at my last barbecue left everyone raving about how tender and flavorful it was, making me feel like a kitchen rockstar!
FAQ
Can I use other cuts of beef for these rice bowls?
Absolutely! Flank steak or even chicken works beautifully in this recipe.
How do I make chimichurri sauce from scratch?
Simply blend parsley, garlic, olive oil, vinegar, and red pepper flakes until smooth.
What should I serve with skirt steak rice bowls?
Consider serving grilled vegetables or a fresh salad on the side for a complete meal.
Skirt Steak Rice Bowls with Chimichurri Sauce
- Total Time: 35 minutes
- Yield: Serves 4
Description
Indulge in the mouthwatering delight of Skirt Steak Rice Bowls topped with zesty chimichurri sauce. This dish features tender strips of skirt steak served over fluffy rice and drizzled with a vibrant, herbaceous sauce that elevates the flavors. Perfect for weeknight dinners or gatherings, it’s customizable and sure to impress your guests. Relish the nostalgia of summer barbecues while enjoying this easy-to-make meal!
Ingredients
- 1 lb skirt steak
- 1 cup long-grain white rice
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 avocado, sliced
- Pickled onions for garnish
Instructions
- Season the skirt steak generously with salt and pepper. Let it rest at room temperature for 15 minutes.
- In a bowl, mix parsley, garlic, red wine vinegar, and olive oil until combined. Adjust seasoning as needed.
- Heat a grill or skillet over medium-high heat. Sear the skirt steak for 3-4 minutes on each side until medium-rare.
- Cook rice according to package instructions until fluffy.
- Let the steak rest before slicing against the grain into thin strips.
- Serve the steak over a scoop of rice and drizzle generously with chimichurri sauce.
- Top with avocado slices or pickled onions if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 550
- Sugar: 1g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
Keywords: You can substitute skirt steak with flank steak or chicken for variations. Add black beans or corn to enhance texture and flavor in your bowls. For best results, slice the skirt steak against the grain to maximize tenderness.
