Name: Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 1½-2 lbs skirt steak (or your favorite cut of steak); 1½ tsp Kosher salt; ¼ tsp freshly ground black pepper; 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil); 1 cup cilantro chimichurri sauce (prepared separately); 2-3 cups cooked white rice; Optional: fresh cilantro; Optional: flaky sea salt; Optional: pickled red onions; Optional: lime wedges

Jump to Recipe· 4.2 from 8 reviews

I absolutely love putting together these Skirt Steak Rice Bowls with Chimichurri Sauce Recipe because they bring together robust flavors and fresh, vibrant ingredients in a way that feels both indulgent and wholesome. From the juicy, perfectly seared skirt steak to the zesty, herbaceous chimichurri sauce and fluffy white rice, every bite delivers a delightful contrast of textures and flavors that keeps me coming back for more. This dish is one of my favorite go-to meals when I want something impressive yet straightforward to prepare.

Why You’ll Love This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

What truly makes this recipe stand out for me is the flavor combination. The skirt steak is packed with a rich, beefy flavor, and when you pair it with the bright, tangy, and herb-forward chimichurri sauce I adore, it creates an exciting dance of tastes in your mouth. The hint of garlic, cilantro, and a touch of acidity from the chimichurri really complements the savory meat perfectly. Plus, serving the steak over white rice is the ideal way to soak up all the juices and sauce, making every bite satisfyingly delicious.

Besides taste, the ease of preparation is a big part of why I keep coming back to this dish. With just a handful of simple ingredients and straightforward steps, you can have an impressive, restaurant-quality meal ready within 40 minutes. I appreciate how this recipe fits effortlessly into weeknight dinners but also feels special enough for casual gatherings or weekend lunches. You don’t have to be a grill master or spend hours in the kitchen to make something that tastes fantastic and looks beautiful on the table.

Ingredients You’ll Need

A piece of raw meat with a red and white marbled texture is placed on a white cutting board. The meat is rectangular with uneven edges and sprinkled with coarse salt and black pepper. To the bottom left of the meat, there is a small white bowl filled with white salt. The cutting board sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of these Skirt Steak Rice Bowls with Chimichurri Sauce Recipe ingredients is in their simplicity and how each one contributes something essential to the overall dish. Each item plays a critical role—from the tenderizing salt to the fresh herbs in the chimichurri and the perfect cut of steak that shines on its own.

Skirt steak (1½-2 lbs): A flavorful, inexpensive cut that cooks quickly and remains tender when sliced thinly.
Kosher salt (1½ tsp): Enhances the natural beef flavor and helps create a flavorful crust on the steak.
Freshly ground black pepper (¼ tsp): Adds just the right amount of peppery heat without overwhelming the dish.
Neutral oil (2 Tbsp): Grapeseed, canola, or avocado oil provides a high smoke point perfect for searing.
Cilantro chimichurri (1 cup): The herbaceous, garlic-packed sauce that brightens and balances the rich meat.
Cooked white rice (2-3 cups): Acts as a fluffy, neutral base that soaks up the steak juices and sauce beautifully.
Optional garnishes: Fresh cilantro, flaky sea salt, pickled red onions, and lime wedges add extra layers of flavor and texture.

Directions

Step 1: Start by patting your skirt steak dry with paper towels—this helps achieve that perfect crust. Then, season all sides generously with kosher salt and black pepper. Let the meat rest at room temperature for at least 15 minutes so it cooks evenly.

Step 2: If you haven’t prepared your cilantro chimichurri yet, now’s the time. The fresh herbs, garlic, and tangy kick are what will elevate the steak and rice to completely new delicious heights.

Step 3: Heat a large cast-iron skillet over high heat for about 5 minutes to get it really hot. Pour in your neutral oil, then carefully place the steak in the pan. Sear for 2-3 minutes on each side until the internal temperature reaches 125-130°F for medium-rare, keeping in mind it will rise to about 130-135°F as it rests.

Step 4: Remove the steak and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute, keeping your steak juicy when sliced.

Step 5: Slice the steak thinly against the grain to maximize tenderness. Then assemble your rice bowls by dividing cooked white rice into bowls, topping with sliced steak, spooning over chimichurri sauce generously, and sprinkling with a pinch of flaky sea salt. Add optional pickled onions, extra cilantro, or squeeze lime wedges on top if you like.

Servings and Timing

This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe yields about 6 generous servings, making it perfect for feeding friends or family without too much fuss. The prep time is roughly 15 minutes, primarily for seasoning and resting the steak, while cooking takes about 10 minutes. Including resting time, you’re looking at a total of around 40 minutes from start to finish—perfect for a satisfying weeknight meal that doesn’t keep you waiting.

How to Serve This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

The image shows a white cutting board on a white marbled surface, with a piece of cooked steak sliced into six thick pieces. The steak has a dark brown, slightly charred outer surface and a pink, juicy inside. A black-handled knife with a silver blade rests diagonally on the cutting board next to the steak. To the bottom left corner, there is a glass bowl filled with a green sauce containing chopped herbs and red chili flakes, adding a colorful contrast to the scene. The photo taken with an iphone --ar 4:5 --v 7

I love serving these bowls fresh and warm, right out of the skillet and onto the table. The contrast between the hot, tender steak and the cool, tangy chimichurri sauce makes for a fantastic bite. To give your presentation an extra pop, I sprinkle flaky sea salt over the top right before serving and garnish with bright, fresh cilantro leaves and pickled red onions. I’ve found that adding lime wedges not only adds brightness but also lets guests customize each bite with just the touch of acidic zing they like.

These bowls pair beautifully with crisp, refreshing drinks—think a cold, citrusy white wine like Sauvignon Blanc or a light, bubbly cocktail such as a sparkling margarita. For non-alcoholic options, I enjoy a sparkling water with a splash of lime or a cold iced tea with mint. This dish works wonderfully for a casual family dinner but also makes a showstopper for weekend entertaining or a relaxed dinner party, especially when served with a simple green salad or grilled vegetables on the side.

When plating, I like to portion each bowl with about a cup of rice and then pile generous slices of steak on top so it feels hearty and satisfying. This recipe’s flexibility means you can easily serve larger or smaller portions depending on your occasion. The key is serving it warm to keep the steak juicy and the sauce vibrant, but you can also enjoy leftovers at room temperature if needed.

Variations

One of my favorite things about this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is how easy it is to customize. If skirt steak isn’t your preference, you can swap in flank steak, hanger steak, or even ribeye for a richer flavor. For a leaner cut, sirloin works nicely too. Just remember to adjust cooking times slightly based on thickness!

If you’re aiming for a gluten-free meal, you’re already in luck since this dish naturally contains no gluten. For a vegan twist, skip the steak and roast some hearty vegetables like mushrooms, sweet potatoes, or cauliflower, then toss them generously with the chimichurri. This keeps the bright, fresh flavors intact while turning your bowl into a plant-based delight.

For a flavor variation, try swapping cilantro in your chimichurri for parsley or adding a smoky paprika or chipotle to the sauce for a bit of heat. You can also experiment with different cooking methods—grilling the steak outdoors adds a wonderful smoky char, while broiling in your oven is a great indoor alternative that still delivers a fantastic crust.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover skirt steak and rice bowls in airtight containers to keep the flavors fresh and the steak tender. Place the sliced steak and rice in separate containers if possible for the best texture later. Stored in the refrigerator, these leftovers will keep well for about 3 to 4 days, giving you plenty of chances to enjoy another meal without any loss in quality.

Freezing

While I prefer to eat this dish fresh or refrigerated, you can freeze the cooked steak and rice separately if needed. Wrap the steak tightly in plastic wrap and then place it in a freezer-safe bag or container to prevent freezer burn. Rice freezes well in airtight containers too. Both components will maintain good flavor and texture for up to 2 months in the freezer. When ready to eat, thaw overnight in the refrigerator for best results.

Reheating

To reheat, I suggest gently warming the steak and rice separately either in the microwave or on the stovetop. If using a skillet, add a splash of water or broth to the rice to keep it from drying out. Heat the steak slowly over low heat to avoid overcooking and drying it out further. Avoid reheating steak at very high temperatures to preserve tenderness. If you have leftover chimichurri, serve it fresh or cold as a sauce—it truly shines as a bright contrast to reheated meat.

FAQs

Can I use a different cut of steak instead of skirt steak?

Absolutely! While skirt steak is flavorful and tender when sliced thinly, you can substitute flank steak, hanger steak, or sirloin depending on your preference. Keep in mind that cooking times may vary slightly based on thickness and cut.

How do I know when the steak is cooked to medium-rare?

I rely on a meat thermometer to get it just right. For medium-rare, aim for an internal temperature of 125-130°F when you pull the steak off the heat, as it will rise a bit while resting to about 130-135°F. The steak should feel slightly springy but still tender.

Can I make the chimichurri sauce ahead of time?

Yes! In fact, making the chimichurri a few hours or even a day ahead allows the flavors to meld beautifully. Store it in an airtight container in the fridge and bring to room temperature before serving.

Is this recipe suitable for meal prep?

Definitely. The bowls store well in the fridge for several days and can be assembled quickly each time. Just keep the steak, rice, and chimichurri separate until ready to eat to preserve the freshest flavors.

How can I make this dish vegan or vegetarian?

For a vegan version, replace the steak with grilled or roasted vegetables like portobello mushrooms, eggplant, or cauliflower, and use the chimichurri sauce to keep the dish bright and flavorful. Serve over rice for a nourishing plant-based meal.

Conclusion

I’m so excited for you to try this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe because it’s genuinely one of those dishes that impresses with its bold flavors and simplicity. It’s the kind of meal I love sharing with friends and family, knowing it will satisfy everyone with minimal effort. I hope this recipe brings as much joy to your table as it does to mine—enjoy every delicious bite!