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
Scale
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.
