Description

Skirt Steak Rice Bowls with Chimichurri Sauce are a delightful fusion of grilled flavor and fresh herbs. This dish features juicy strips of skirt steak served over fluffy white rice, drizzled with a vibrant chimichurri sauce that adds a zesty kick. Perfect for weeknight dinners or gatherings, these bowls are not just a meal; they’re an experience that brings people together. Easy to prepare and visually stunning, you’ll find yourself craving this flavorful combination time and again.

Ingredients

Scale

1 lb skirt steak
1 cup long-grain white rice
1 cup fresh parsley leaves
3 garlic cloves
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 tsp red pepper flakes (optional)
Salt and pepper to taste

Instructions

Rinse the rice under cold water until clear. Combine rice and water in a pot (1:2 ratio), bring to boil, then cover and simmer on low heat for about 18 minutes.
While the rice cooks, season the skirt steak with salt and pepper. Heat a grill pan over medium-high heat and sear the steak for 3-4 minutes per side for desired doneness.
In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until chunky.
Let the steak rest for five minutes before slicing against the grain into thin strips.
In bowls, layer fluffy rice, sliced steak, and drizzle generously with chimichurri sauce. Garnish with chopped parsley if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 600
Sugar: 1g
Sodium: 650mg
Fat: 34g
Saturated Fat: 8g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg

Keywords: - For added flavor, marinate the skirt steak in your favorite spices before cooking. - Swap skirt steak for flank steak or grilled chicken for different variations. - Store leftovers in an airtight container in the fridge for up to three days.