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Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
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Enjoy a vibrant and easy Skirt Steak Rice Bowl with Chimichurri, combining tender and juicy skirt steak with a zesty herb chimichurri sauce over a comforting bed of rice. Ready in under 30 minutes, this meal is perfect for busy weeknights, meal prep, and customizable to suit any dietary preference with fresh, bold flavors and colorful ingredients.

Ingredients

Scale

For the Skirt Steak:

  • 1 lb well-marbled skirt steak, sliced thin against the grain
  • Salt, to taste
  • Pepper, to taste

For the Rice Base:

  • 1 cup white or brown rice
  • Water or broth for cooking rice, as per package instructions

For the Chimichurri Sauce:

  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • ¼ teaspoon crushed red pepper flakes
  • Salt, to taste
  • Pepper, to taste

Optional Veggies and Garnishes:

  • Sliced bell peppers
  • Cherry tomatoes
  • Avocado slices
  • Thinly sliced radishes
  • Crumbled queso fresco
  • Fresh lime wedges

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop fresh parsley, cilantro, and garlic. In a bowl, whisk together the chopped herbs, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Taste and adjust seasoning as needed. Set aside to allow the flavors to meld.
  2. Cook the Rice: While the chimichurri marinates, cook your choice of white or brown rice according to package instructions. Once cooked, fluff the rice and keep it warm to serve as the bowl’s base.
  3. Grill or Sear the Skirt Steak: Season the skirt steak generously with salt and pepper. Heat a grill pan or cast-iron skillet over high heat. Cook the steak about 3-4 minutes per side for medium-rare, depending on thickness. Let the steak rest for a few minutes, then slice thinly against the grain to preserve tenderness.
  4. Assemble the Rice Bowls: Place a generous scoop of warm rice into each bowl. Layer the sliced skirt steak on top, then drizzle with the chimichurri sauce. Add optional veggies or garnishes such as avocado, radishes, or queso fresco to finish.

Notes

  • Marinate the steak briefly (about 15 minutes) in some chimichurri before cooking to infuse extra flavor.
  • Allow the steak to rest after cooking to ensure juicy, tender slices.
  • Use fresh parsley and cilantro in chimichurri for the best bright herbal flavor; avoid dried herbs.
  • Cook steak in batches if necessary to avoid overcrowding the pan and to achieve a proper sear.
  • Prepare the chimichurri sauce and rice ahead of time to save time on busy evenings.

Nutrition

Keywords: skirt steak, chimichurri, rice bowls, quick dinner, grilled steak, meal prep, gluten free, easy recipe, herb sauce

Find it online: https://ninagourmet.com/skirt-steak-rice-bowls-with-chimichurri/