If you’re craving a vibrant and hearty dish that brings together bold flavors and wholesome ingredients, you are going to love this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. This meal is a wonderful celebration of tender, perfectly seasoned skirt steak nestled atop fluffy rice, then generously drizzled with an herbaceous chimichurri sauce that’s bright, garlicky, and just the right amount of spicy. Whether you’re cooking for friends, family, or just treating yourself, this dish combines simple ingredients with maximum flavor impact, making every bite pure satisfaction.
Ingredients You’ll Need
Gathering the right ingredients guarantees this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe comes together with ease and excitement. Each component plays a vital role, from the juicy skirt steak and fluffy rice to the fresh herbs and zesty chimichurri sauce that lifts the dish to unforgettable heights.
- 1 lb skirt steak: Choose a well-marbled skirt steak for the most flavorful and tender results.
- Salt and pepper, to taste: Simple seasoning that enhances the natural flavors of the steak and chimichurri.
- 1 tbsp olive oil: Helps sear the steak to a beautiful crust and enriches the sauce’s richness.
- 1 tsp smoked paprika: Adds a subtle smoky depth to the steak seasoning.
- 1 tsp garlic powder: Boosts the savory profile of the steak marinade.
- 1 tsp onion powder: Complements the garlic and paprika with a mild sweetness.
- 1 cup long-grain white rice: Perfectly light and fluffy base to soak up all the delicious juices.
- 2 cups water or broth: Using broth intensifies the rice’s flavor beautifully.
- 1 cup fresh parsley, chopped: Acts as the green, fresh foundation of the chimichurri sauce.
- 4 cloves garlic, minced: Delivers bold pungency essential to authentic chimichurri.
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano): Provides a touch of herbal complexity.
- 2 tbsp red wine vinegar: Adds brightness and acidity to balance the rich steak.
- 1/2 cup olive oil: Creates the luscious, emulsified texture of the chimichurri.
- 1 tsp red pepper flakes (adjust for heat preference): Brings a gentle kick that wakes up the palate.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Steak
Pat your skirt steak dry and season it generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Letting the steak rest with the spices for a few minutes helps the flavors really soak in. This step sets the foundation for juicy, flavorful meat.
Step 2: Cook the Rice
Rinse the rice under cold water to remove excess starch, then combine it with water or broth and a pinch of salt in a pot. Bring it to a boil, then lower the heat to simmer, cover the pot, and cook until the rice is tender and fluffy. Using broth here will add an extra layer of savory goodness to your bowls.
Step 3: Make the Chimichurri Sauce
While the rice cooks, chop the fresh parsley and oregano finely. Combine these herbs with minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir until well combined — the result is a vibrant, aromatic sauce bursting with fresh and piquant flavors that will complement the steak perfectly.
Step 4: Cook the Skirt Steak
Heat olive oil in a cast iron or heavy skillet over medium-high heat until shimmering. Sear the skirt steak for about 3-4 minutes per side for medium-rare, depending on thickness. Let the steak rest for a few minutes after cooking before slicing it thinly against the grain to lock in those juicy juices and keep the texture tender.
Step 5: Assemble the Bowls
Divide the cooked rice among bowls, layer on the sliced skirt steak, and generously drizzle the chimichurri sauce over the top. Every bite offers a harmony of warm, savory steak, fluffy rice, and bright, garlicky chimichurri that is utterly delicious.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Fresh garnishes can elevate this dish effortlessly. Sprinkle chopped fresh cilantro or extra parsley on top for vibrant color and additional herbal notes. A squeeze of lime juice adds brightness, balancing the richness of the steak and oil.
Side Dishes
Consider serving these bowls alongside grilled vegetables like asparagus or bell peppers to add a smoky contrast. A simple mixed greens salad dressed with lemon vinaigrette adds refreshing crunch and lightness to the meal.
Creative Ways to Present
For a fun twist, serve the steak and chimichurri over cauliflower rice for a low-carb option. Or pile everything into warm tortillas for chimichurri steak tacos. You can also present the chimichurri sauce separately so guests can customize the heat and herbiness to their liking.
Make Ahead and Storage
Storing Leftovers
Any leftover steak and rice can be stored in airtight containers in the refrigerator for up to 3 days. Keep the chimichurri sauce separate to maintain its fresh flavor and vibrant color.
Freezing
While the steak and rice freeze well for meal prep, chimichurri sauce is best fresh and doesn’t freeze as nicely. Freeze steak and rice in portions, and thaw overnight in the fridge before reheating.
Reheating
Reheat steak and rice gently in a skillet or microwave to prevent the meat from drying out. Add a fresh drizzle of chimichurri sauce after warming to bring that bright, luscious taste back to life.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is ideal for its flavor and texture, flank steak or hanger steak can be great alternatives. Just adjust cooking times since thickness may vary.
How spicy is the chimichurri sauce?
The level of heat is controlled by the red pepper flakes. If you prefer a milder sauce, use less or omit them entirely. For more kick, add extra flakes or fresh chili.
Is this recipe gluten-free?
Yes! This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is naturally gluten-free as long as you use gluten-free broth for the rice and check that any added seasonings are free of gluten.
Can I prepare chimichurri sauce ahead of time?
Definitely! Chimichurri actually tastes better when made a few hours ahead or overnight because the flavors meld beautifully. Just keep it refrigerated in a sealed container.
What’s the best way to slice skirt steak?
Always slice skirt steak against the grain in thin strips to maximize tenderness. This technique breaks up the muscle fibers and makes every bite easier to chew.
Final Thoughts
Trust me, once you try this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe, it will quickly become a favorite go-to meal. The combination of juicy steak, fluffy rice, and fresh, zesty chimichurri sauce makes for a crowd-pleasing dish that’s perfect any night of the week. So grab those ingredients and get cooking – your taste buds will thank you!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Description
This Skirt Steak Rice Bowls with Chimichurri Sauce recipe combines tender, flavorful skirt steak seasoned with smoked paprika, garlic, and onion powders, served over fluffy long-grain white rice. Topped with a vibrant, zesty chimichurri sauce made from fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes, this dish is perfect for a quick and satisfying meal packed with bold flavors.
Ingredients
For the Skirt Steak:
- 1 lb skirt steak
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or broth (for extra flavor)
- Salt, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (adjust for heat preference)
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered.
- Season the Steak: In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the skirt steak. Drizzle the olive oil over the steak to help the seasoning adhere and to promote a nice sear.
- Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Once hot, add the skirt steak and cook for approximately 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Once cooked, transfer the steak to a plate and let it rest for 5 minutes before slicing against the grain into thin strips.
- Make the Chimichurri Sauce: In a bowl, combine the chopped parsley, minced garlic, oregano, red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until the sauce emulsifies and becomes vibrant and slightly thickened. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with sliced skirt steak and generous spoonfuls of chimichurri sauce. Serve immediately and enjoy your flavorful and hearty skirt steak rice bowls.
Notes
- For extra flavor, use broth instead of water for cooking rice.
- You can adjust the heat of the chimichurri by varying the amount of red pepper flakes.
- Letting the steak rest after cooking ensures it stays juicy and tender.
- The chimichurri sauce can be made ahead and refrigerated for up to 2 days.
- Serve with a side of grilled vegetables or a simple salad for a complete meal.
