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

Scale

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.