Irresistible Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Crafting a delectable skirt steak rice bowl with chimichurri sauce promises a culinary adventure that’ll make your taste buds dance.

Juicy meat and zesty herbs create a perfect harmony of flavors waiting to burst on your plate.

Weeknight dinners demand something exciting, and this recipe delivers bold Argentine-inspired excitement without complicated techniques.

Argentine cuisine inspires this simple yet stunning meal that comes together faster than you can imagine.

Fresh cilantro and parsley blend seamlessly with garlic and olive oil to create the vibrant chimichurri sauce.

Marinating the skirt steak guarantees tender, succulent bites that complement fluffy rice beautifully.

Drizzle the bright green sauce over everything and watch magic happen right in your kitchen.

You’ll want to make this recipe again and again, so grab those ingredients and let’s get cooking!

What Makes Skirt Steak Rice Bowls Good

• Transforms ordinary ingredients into a restaurant-quality meal in under 30 minutes, perfect for busy families craving delicious, satisfying dinners.
• Zesty chimichurri sauce and spice-rubbed skirt steak create a bold, mouthwatering combination that tantalizes taste buds with every single bite.
• Easily adaptable rice bowl allows each person to personalize their meal, making it an ideal option for picky eaters or mixed-preference households.
• Minimal cooking skills required with simple marinading technique and straightforward preparation, delivering maximum flavor with minimal kitchen stress.

Everything Needed for Skirt Steak Chimichurri Bowls

• Skirt Steak: Tender, flavorful cut perfect for grilling, best when marinated and sliced against the grain for maximum tenderness.

• Olive Oil, Lime Juice: Helps tenderize the meat and adds bright, zesty flavor.
• Garlic: Provides depth and aromatic punch to the marinade.
• Salt, Black Pepper: Essential seasonings that enhance the meat's natural taste.
• Smoked Paprika, Cumin: Adds smoky, warm complexity to the marinade, creating a robust flavor profile.

• Rice: Neutral base that complements the bold, spiced meat and catches the marinade's flavors.

Easy Instructions for Chimichurri Skirt Steak Bowls

Step 1: Create Flavor-Packed Marinade

• Olive oil
• Lime juice
• Minced garlic
• Salt
• Black pepper
• Smoked paprika
• Ground cumin

Whisk ingredients together until well blended.

Step 2: Marinate the Steak

Generously coat the skirt steak with the marinade mixture. Allow the meat to soak up the flavors for 20-30 minutes at room temperature. For a more intense taste profile, refrigerate and marinate up to 2 hours.

Step 3: Prepare Cooking Surface

Heat a grill pan or outdoor grill to high heat. Ensure the cooking surface is scorching hot to create a perfect sear.

Step 4: Grill the Steak

Place the marinated skirt steak on the hot grill. Cook for 4-5 minutes per side for medium-rare doneness. Use tongs to flip the steak carefully.

Step 5: Rest the Meat

Transfer the grilled steak to a cutting board. Let it rest for 5-7 minutes, allowing juices to redistribute throughout the meat.

Step 6: Craft Chimichurri Sauce

• Fresh parsley
• Fresh cilantro
• Garlic cloves
• Red wine vinegar
• Olive oil
• Red pepper flakes
• Salt
• Black pepper

Pulse until ingredients create a vibrant, chunky sauce.

Step 7: Prepare Rice Base

Cook white or brown rice according to package instructions. Fluff with a fork when done.

Step 8: Slice and Assemble

Slice the steak against the grain into thin strips. Layer rice in bowls, top with steak slices, and drizzle generously with chimichurri sauce.

Step 9: Garnish and Serve

Sprinkle fresh chopped herbs or additional red pepper flakes. Serve immediately while steak is warm and sauce is fresh.

Skirt Steak Bowl Tips for Big Flavor

• Marinate Smartly: Let the skirt steak soak in the marinade for at least 20 minutes to enhance flavor depth, but don't exceed 2 hours to prevent meat from becoming mushy.
• Slice Against the Grain: Cut the steak perpendicular to its muscle fibers for maximum tenderness and easier chewing.
• Chimichurri Freshness Tip: Use fresh herbs like parsley and oregano to create a vibrant, zesty sauce that complements the rich steak perfectly.
• Rest and Relax: Allow the cooked steak to rest for 5-10 minutes before slicing to help retain its juices and ensure a more succulent bite.
• Temperature Control: Use a meat thermometer to achieve your preferred doneness, aiming for medium-rare around 135°F for optimal flavor and texture.

Storing and Reheating Chimichurri Steak Bowls

• Store leftover skirt steak and chimichurri sauce in separate airtight containers for up to 3-4 days.
• Warm sliced steak gently in a skillet over medium-low heat with a splash of olive oil to prevent drying out, about 2-3 minutes.
• Keep cooked rice in a sealed container and refresh by sprinkling water and microwaving for 30-45 seconds.
• Keep chimichurri separately and add fresh sauce when reheating to maintain its bright, herbal flavor.

Flavor Pairings for Skirt Steak Bowls

• Malbec from Argentina complements the steak's rich flavor and herbal chimichurri sauce perfectly, creating a harmonious taste experience.
• Create a lime-based mojito or margarita that echoes the marinade's citrus notes and cuts through the steak's richness with bright, tangy undertones.
• Prepare a light green salad with fresh cilantro, mint, and arugula to mirror the chimichurri's herbal profile and provide a cool contrast to the warm, spiced steak.
• Grill zucchini, bell peppers, and asparagus seasoned with similar spices like cumin and smoked paprika to enhance the bowl's overall flavor complexity.

Personalize Your Skirt Steak Rice Bowl

• Vegetarian Bowl: Replace skirt steak with grilled portobello mushrooms or marinated tofu, keeping the same marinade ingredients for rich flavor complexity.
• Gluten-Free Option: Use cauliflower rice instead of traditional rice and ensure all marinade ingredients are certified gluten-free for sensitive diners.
• Low-Carb Adaptation: Swap rice for mixed greens or zucchini noodles, maintaining the chimichurri sauce and protein for a lighter meal structure.
• Spicy Version: Add jalapeños to the chimichurri sauce or include red pepper flakes in the marinade for extra heat and bold flavor profile.

Common Skirt Steak Bowl Questions Answered

• What is chimichurri sauce made of?

Chimichurri is a classic Argentinian sauce made with fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. It’s a vibrant, herby condiment that adds bright, tangy flavor to grilled meats.

• How do I know when skirt steak is perfectly cooked?

Cook skirt steak to medium-rare, about 3-4 minutes per side. The internal temperature should reach 130-135°F. Let the meat rest for 5-10 minutes after cooking to keep it juicy and tender.

• Can I substitute skirt steak with another cut?

Yes, flank steak or hanger steak work great as alternatives. They have similar texture and take marinades well. Just adjust cooking time slightly based on the thickness of the cut.

• Is this dish considered healthy?

This recipe offers a balanced meal with lean protein from skirt steak, complex carbohydrates from rice, and nutrients from chimichurri sauce. It’s a nutritious option that provides protein, healthy fats, and fresh herbs.

Skirt Steak Rice Bowls With Chimichurri Sauce Recipe

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4.6 from 27 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Sizzling Mexican-inspired skirt steak rice bowls bring bold flavors to dinner tables with zesty chimichurri dancing across perfectly grilled meat. Hearty ingredients and quick preparation make this dish a perfect weeknight solution for satisfying hunger with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (453.6 g) skirt steak

Marinade and Seasoning:

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon cumin

Chimichurri Sauce:

• ½ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ¼ cup red wine vinegar
• ½ cup olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Rice Bowl Components:

• 2 cups cooked white or brown rice
• 1 cup cherry tomatoes, halved
• ½ cup corn (fresh, canned, or grilled)
• 1 avocado, sliced
• ¼ cup crumbled queso fresco or feta cheese
• Lime wedges (for garnish)

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Instructions

1. Whisk together the marinade ingredients until thoroughly blended, creating a fragrant mixture that will infuse the meat with rich, zesty flavors.
2. Drape the skirt steak in the prepared marinade, ensuring complete coverage, and allow it to rest in the refrigerator. The longer it marinates (up to 2 hours), the more intensely the flavors will penetrate the meat.
3. Preheat a grill or heavy skillet to high heat, preparing for a searing technique that will lock in the steak’s juices and create a caramelized exterior.
4. Remove the steak from the marinade, letting excess liquid drip off, and pat the meat dry with paper towels to promote optimal browning.
5. Place the steak on the hot cooking surface, cooking for 3-4 minutes per side for medium-rare, achieving a beautifully charred crust while maintaining a tender interior.
6. Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes, allowing the juices to redistribute throughout the meat.
7. Slice the steak against the grain into thin, diagonal strips to ensure maximum tenderness and optimal texture.
8. Prepare the rice as a base, arranging the sliced steak on top and generously drizzling with vibrant chimichurri sauce.
9. Garnish with fresh herbs or additional lime wedges to enhance the dish’s visual appeal and brightness.

Notes

• Marinate your skirt steak at room temperature to ensure even cooking and maximum flavor absorption.
• Pat the steak completely dry before grilling to achieve a perfect sear and develop a delicious caramelized exterior.
• Let the steak rest for 5-10 minutes after cooking to allow juices to redistribute, keeping the meat tender and succulent.
• For a lighter version, swap white rice with cauliflower rice or quinoa to reduce carbohydrates and add more nutrients.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 8 g
• Unsaturated Fat: 28 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 90 mg