Juicy skirt steak served over fluffy white rice and topped with bright, herby chimichurri sauce. These Skirt Steak Rice Bowls with Chimichurri Sauce are bold, fresh, and ready in about 30 minutes—perfect for an easy weeknight dinner or impressive meal prep.
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Skirt Steak Rice Bowls with Chimichurri Sauce
- Total Time: 25 mins
- Yield: 4 1x
Description
Juicy skirt steak served over fluffy white rice and topped with bright, herby chimichurri sauce. These Skirt Steak Rice Bowls with Chimichurri Sauce are bold, fresh, and ready in about 30 minutes—perfect for an easy weeknight dinner or impressive meal prep.
Ingredients
Scale
- 1½ – 2 lbs skirt steak
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper (or to taste)
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
- 2 – 3 cups cooked white rice
- 1 cup cilantro chimichurri sauce
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- Season the steak. Pat the skirt steak dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let sit at room temperature for 15 minutes.
- Prepare the chimichurri. Make cilantro chimichurri sauce ahead of time or while the steak rests.
- Heat the skillet. Heat a large cast-iron skillet over high heat for about 5 minutes until very hot.
- Cook the steak. Add neutral oil to the skillet. Carefully place the steak in the pan and cook for 2–3 minutes per side, or until the internal temperature reaches 125–130°F for medium-rare (final temp 130–135°F after resting).
- Rest the steak. Transfer steak to a cutting board and rest for 5–10 minutes.
- Slice. Slice thinly across the grain for maximum tenderness.
- Assemble the bowls. Divide cooked rice between bowls. Top with sliced steak and spoon chimichurri sauce over the top. Add flaky sea salt, pickled red onions, cilantro, and lime wedges if desired.
Notes
Always slice skirt steak against the grain to keep it tender.
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Calories: 520 kcal
- Sugar: 2 g
- Protein: 32 g
