Description
Skirt Steak Rice Bowls with Chimichurri Sauce is a flavorful and satisfying meal featuring juicy, pan-seared skirt steak served over fluffy white rice, topped with a vibrant cilantro chimichurri. Perfect for a quick weeknight dinner or a casual gathering, this dish combines bold seasoning and fresh herbs for a delightful taste experience.
Ingredients
Steak
- 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)
Chimichurri Sauce
- 1 cup cilantro chimichurri sauce (prepared separately)
Rice Bowl Assembly
- 2-3 cups cooked white rice
- Optional: fresh cilantro
- Optional: flaky sea salt
- Optional: pickled red onions
- Optional: lime wedges
Instructions
- Season the steak: Pat the skirt steak dry with a paper towel to remove excess moisture. Generously season all sides of the steak with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper. Allow the steak to rest at room temperature for at least 15 minutes to enhance even cooking.
- Make the chimichurri sauce: Prepare the cilantro chimichurri sauce if you haven’t done so already. This sauce will add fresh, herby flavor and a tangy kick to the rice bowls.
- Cook the steak: Heat a large cast-iron skillet over high heat for about 5 minutes until it is very hot. Add 2 tablespoons of neutral oil to the skillet, then carefully place the seasoned steak in the pan. Cook the steak for 2-3 minutes on each side, aiming for an internal temperature between 125-130°F for medium-rare doneness. The steak’s temperature will rise slightly during resting.
- Rest and slice the steak: Transfer the steak to a cutting board and let it rest for 5-10 minutes to retain juices. Slice the steak thinly against the grain for tender, easy-to-eat pieces.
- Assemble the rice bowls: Distribute the cooked white rice evenly into serving bowls. Arrange the sliced skirt steak on top of the rice. Spoon as much cilantro chimichurri sauce over the steak as desired. Finish with a pinch of flaky sea salt for extra texture and flavor. Optionally, garnish with fresh cilantro, pickled red onions, and lime wedges to brighten the dish.
Notes
- Letting the steak rest before cooking and after cooking ensures juicier, more flavorful meat.
- Use a cast-iron skillet for best searing results and even heat distribution.
- Adjust chimichurri sauce quantity based on preference for herb intensity and acidity.
- Pickled red onions and lime wedges add great acidity and brightness but are optional.
- Serve immediately after assembly for the best texture and temperature contrast.
