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.
Ingredients
Scale
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)
Instructions
- Whisk together the marinade ingredients until thoroughly blended, creating a fragrant mixture that will infuse the meat with rich, zesty flavors.
- 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.
- 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.
- Remove the steak from the marinade, letting excess liquid drip off, and pat the meat dry with paper towels to promote optimal browning.
- 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.
- Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes, allowing the juices to redistribute throughout the meat.
- Slice the steak against the grain into thin, diagonal strips to ensure maximum tenderness and optimal texture.
- Prepare the rice as a base, arranging the sliced steak on top and generously drizzling with vibrant chimichurri sauce.
- 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