Skirt Steak Rice Bowls with Chimichurri

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Sink your fork into the bold, vibrant flavors of this Skirt Steak Rice Bowl with Chimichurri—a dish that masterfully balances smoky, juicy grilled steak with zesty, herb-packed chimichurri sauce. Layered over fluffy white rice and garnished with pickled red onions and a wedge of lime, every bite is bursting with flavor and freshness.

Perfect for weeknight dinners, backyard gatherings, or when you simply crave something hearty yet refreshing, this dish delivers a deliciously satisfying experience. The skirt steak is cooked to perfection—charred on the outside and tender pink on the inside—while the chimichurri adds a tangy punch that brings the whole bowl to life.

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Ingredients for this Skirt Steak Rice Bowls with Chimichurri

For the Skirt Steak:

• 1.5 lbs skirt steak
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• Salt and pepper, to taste

For the Bowl:

• 2 cups cooked white rice (jasmine or basmati)
• 1/2 cup pickled red onions
• 1 lime, cut into wedges
• Optional: chopped fresh cilantro for garnish

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Step 1: Prepare the Chimichurri Sauce

In a bowl, combine the chopped parsley, cilantro, and minced garlic. Stir in red wine vinegar and red pepper flakes. Slowly drizzle in olive oil while mixing to emulsify the sauce. Season with salt and pepper to taste. Let it sit for at least 15–30 minutes to allow the flavors to meld—this can also be made ahead and refrigerated.

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Step 2: Marinate the Skirt Steak

Pat the skirt steak dry with paper towels. Rub both sides with olive oil, then season with salt, pepper, smoked paprika, and garlic powder. Allow the steak to marinate at room temperature for about 20–30 minutes, or cover and refrigerate for up to 8 hours if prepping in advance.

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Step 3: Cook the Steak

Preheat a grill or heavy cast-iron skillet over medium-high heat. Once hot, cook the skirt steak for 3–4 minutes per side for medium-rare, depending on thickness. Let the steak rest on a cutting board for 5–10 minutes before slicing against the grain into thin strips.

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Step 4: Prepare the Bowl Base

While the steak rests, cook or reheat the white rice. Fluff the rice and divide evenly into serving bowls. You can season the rice lightly with salt or lime juice if desired for extra flavor.

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Step 5: Assemble the Skirt Steak Rice Bowls

Top each bowl of rice with sliced skirt steak. Generously spoon chimichurri sauce over the steak. Add a handful of pickled red onions and garnish with a wedge of lime and optional chopped cilantro. Serve warm and enjoy immediately.

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Estimated Nutrition

This recipe serves 4 and provides approximately:

• Calories: 450–500 per serving
• Protein: 30–35g
• Carbohydrates: 40–45g (primarily from rice)
• Fat: 25–30g
• Fiber: 2–4g
• Sugar: 2–4g (from pickled onions and chimichurri)

The nutritional values are estimates and will vary based on specific ingredient brands and portions.

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Frequently Asked Questions

1. Can I use another cut of beef for this recipe?

Yes, while skirt steak is ideal for its tenderness and flavor, flank steak or hanger steak can be great substitutes. These cuts will still give you a similar texture and rich flavor.

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2. Can I make the chimichurri ahead of time?

Absolutely! Chimichurri actually tastes better the longer it sits, so feel free to prepare it a day ahead. Just store it in an airtight container in the refrigerator and bring it to room temperature before serving.

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3. Can I make this dish with a different type of rice?

Definitely! Although white rice is most commonly used, you can swap it out for brown rice, quinoa, or even cauliflower rice for a lower-carb option.

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4. How do I pick the right skirt steak?

Look for skirt steak that has a good amount of marbling (fat within the meat), as this will ensure the steak remains juicy and flavorful after cooking. Also, check for a vibrant red color to ensure freshness.

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5. How can I make this dish spicier?

To add more heat, try increasing the amount of red pepper flakes in the chimichurri or adding a few sliced fresh jalapeños or serrano peppers to the sauce. You can also serve with hot sauce or spicy pickled vegetables on the side.

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6. Can I make this recipe without a grill?

Yes, you can cook the steak in a cast-iron skillet or even on a stovetop griddle pan. Just make sure to get the pan hot enough to achieve a good sear on both sides of the steak.

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7. How do I know when the skirt steak is cooked to the right doneness?

For medium-rare, cook the steak until it reaches an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Let the steak rest before slicing to retain its juices.

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8. Can I use a store-bought chimichurri sauce?

While homemade chimichurri adds the best fresh flavors, you can certainly use a store-bought version in a pinch. Just be sure to check the ingredients for freshness and flavor.

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