Description

A perfect dish for any occasion, these Skirt Steak Rice Bowls with Chimichurri are a crowd-pleasing combination of juicy, tender steak, flavorful chimichurri sauce, and a base of fragrant white rice. The vibrant chimichurri, packed with fresh herbs and a hint of acidity, adds a bright contrast to the rich, smoky flavor of the skirt steak. Topped with pickled red onions and a lime wedge, it’s a beautifully balanced meal that brings fresh, bold flavors to every bite.

Perfect for quick dinners, healthy meal prep, or weekend grilling sessions, this dish is a guaranteed hit for steak lovers!

Ingredients

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

Instructions

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.
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.
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.
Prepare the Bowl Base: While the steak rests, cook or reheat the white rice. Fluff the rice and divide evenly into serving bowls. Optionally, season the rice with salt or lime juice.
Assemble the Skirt Steak Rice Bowls: Top each bowl of rice with sliced skirt steak. Spoon chimichurri sauce generously over the steak. Add pickled red onions, garnish with a wedge of lime, and sprinkle with fresh cilantro.

Prep Time: 20 minutes (or up to 8 hours for marinating)
Cook Time: 10 minutes
Category: Dinner