Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a flavorful fiesta for your taste buds! This dish features tender, marinated skirt steak served over fluffy rice and drizzled with vibrant chimichurri sauce. Perfect for a weeknight dinner or special gathering, these bowls are not just a meal—they’re an experience that will impress family and friends alike!
Ingredients
Scale
- 1 pound skirt steak
- 1 cup long-grain white rice
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together olive oil, minced garlic, cumin, paprika, salt, and pepper in a bowl.
- Place the skirt steak in a resealable bag and pour half the marinade over it. Refrigerate for at least 30 minutes.
- While the steak marinates, cook rice according to package instructions. Fluff and keep warm.
- Heat a grill or skillet over high heat. Sear the marinated skirt steak for about 3-4 minutes per side until charred and medium-rare (130°F).
- For the chimichurri sauce, blend parsley, garlic, red wine vinegar, lemon juice, olive oil, salt, and pepper until slightly chunky.
- Slice the cooked skirt steak against the grain into thin strips. Serve over rice and drizzle generously with chimichurri sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
Keywords: For added flavor variation, substitute white rice with quinoa or cauliflower rice. Feel free to add roasted vegetables or beans for more texture in your bowls.