If you’re searching for a vibrant and satisfying meal that bursts with bold flavors, look no further than the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. This dish brings together tender, smoky skirt steak perfectly seasoned and paired with fluffy rice, all elevated by the fresh, zesty punch of homemade chimichurri sauce. It’s a fantastic way to enjoy a balanced meal that feels both hearty and refreshing, perfect for any night of the week when you want something comforting yet exciting.
Ingredients You’ll Need
Every great dish starts with simple but fresh ingredients that work together to create magic. For this recipe, each component adds its own special touch: the skirt steak provides richness and depth, the rice offers a soft base to soak up all the flavors, and the chimichurri sauce injects a vibrant, herbaceous kick that brings everything to life.
- 1 lb skirt steak: Choose a well-marbled cut for juicy, flavorful results.
- Salt and pepper, to taste: Essential for seasoning the steak and balancing flavors.
- 1 tbsp olive oil: Helps in searing the steak and adds a smooth richness.
- 1 tsp smoked paprika: Adds a subtle smoky depth to the steak seasoning.
- 1 tsp garlic powder: Enhances the savory profile of the meat.
- 1 tsp onion powder: Brings a mild sweetness and complexity to the seasoning mix.
- 1 cup long-grain white rice: A fluffy and neutral base that soaks up the sauce beautifully.
- 2 cups water or broth: Using broth adds an extra layer of flavor to the rice.
- Salt, to taste: Needed to season the rice and balance the dish overall.
- 1 cup fresh parsley, chopped: The star herb in the chimichurri, bright and fresh.
- 4 cloves garlic, minced: Packs a punch and builds the sauce’s aromatic base.
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano): Adds a warm, earthy flavor essential for authentic chimichurri.
- 2 tbsp red wine vinegar: Brings acidity that cuts through the richness of the meat.
- 1/2 cup olive oil: Creates a luscious, silky texture in the chimichurri.
- 1 tsp red pepper flakes (adjust for heat preference): Gives the sauce a lively kick of heat.
- Salt and pepper, to taste: Final seasoning to tie the chimichurri together.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Rice
Begin by rinsing the long-grain white rice under cold water to remove excess starch; this helps the rice cook up fluffy instead of sticky. In a pot, bring 2 cups of water or broth to a boil, add a pinch of salt, then stir in the rice. Lower the heat to a simmer, cover, and cook for about 18 minutes or until tender and all the liquid is absorbed. Fluff it with a fork once done and keep it warm while you move on to preparing the steak and sauce.
Step 2: Season and Cook the Skirt Steak
While the rice is cooking, combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this flavorful spice mix all over the skirt steak, making sure it’s evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it more well done. Rest the steak for 5 minutes before slicing it thinly against the grain — this step is key for tenderness and bite-sized pieces perfect for your bowl.
Step 3: Make the Chimichurri Sauce
In a food processor or with a sharp knife, finely chop the parsley, garlic, and oregano. Place them in a bowl, then whisk together red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pour the vinaigrette over the herbs and mix well. This chimichurri sauce is fresh, bright, and packed with punch, the perfect complement to the grilled skirt steak and warm rice.
Step 4: Assemble Your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Start with a generous scoop of your fluffy rice at the bottom of each bowl. Layer on the sliced skirt steak, then drizzle or spoon over your vibrant chimichurri sauce. The contrast between the warm, tender steak and rice with the cool, zesty chimichurri creates an irresistible flavor combination that’s both comforting and lively.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Add some extra flair with fresh garnishes like chopped cilantro or thinly sliced radishes for crunch. A squeeze of lime can brighten all the flavors, and a sprinkle of toasted sesame seeds or crumbled queso fresco add an unexpected but delightful finishing touch. These little additions make the bowl feel festive and personalized.
Side Dishes
For a complete meal, consider serving these bowls alongside a simple leafy salad dressed with lemon vinaigrette or grilled vegetables like asparagus or bell peppers. The lightness and varying textures complement the richness of the steak and the freshness of the chimichurri sauce beautifully.
Creative Ways to Present
Try layering your bowl by adding avocado slices or pickled red onions on top. Serve the chimichurri sauce in a small bowl to let everyone adjust the amount according to their preference. For gatherings, present each component separately so guests can build their own bowls — it’s as interactive as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover skirt steak rice bowls can be stored in airtight containers in the refrigerator for up to 3 days. Keep the chimichurri sauce separate for best freshness and flavor retention.
Freezing
The rice and steak freeze well, but it’s best to freeze them without the chimichurri sauce. Portion the steak and rice into freezer-safe containers or bags and use within 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the steak and rice gently in a skillet over medium heat or in the microwave until warm. Add fresh chimichurri sauce after reheating to keep its vibrant, fresh flavor intact and prevent it from breaking down.
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 sirloin can also work well. Just be sure to slice thinly against the grain for tenderness.
Is it possible to make the chimichurri sauce ahead of time?
Yes, chimichurri sauce actually benefits from sitting in the fridge for a few hours or overnight, allowing the flavors to meld. Just bring it to room temperature before serving.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free broth (if using broth for the rice). Always double-check labels to be safe.
How spicy is the chimichurri sauce?
The red pepper flakes add a medium heat, but you can easily adjust the amount to suit your taste, making it milder or spicier.
What can I substitute for fresh herbs in chimichurri?
If fresh parsley or oregano isn’t available, dried herbs can work, but use about a third of the amount called for since dried herbs are more concentrated.
Final Thoughts
Diving into this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is like embracing a burst of fresh, bold flavors balanced by hearty comfort. Whether it’s a weeknight dinner or a special meal, this dish is sure to become a cherished favorite. I can’t wait for you to try it and enjoy every vibrant bite just as much as I do!
Print
Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian Inspired
Description
These Skirt Steak Rice Bowls with Chimichurri Sauce are a vibrant and flavorful meal perfect for any night of the week. Tender and well-seasoned skirt steak is paired with fluffy white rice and a zesty, herbaceous chimichurri sauce, delivering a satisfying blend of smoky, garlicky, and tangy flavors that come together in a simple yet impressive dish.
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 rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water or broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat and let it stand covered for 5 minutes before fluffing with a fork.
- Season the Steak: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the skirt steak dry with paper towels, then rub the spice mixture evenly over both sides of the steak.
- Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the skirt steak and cook for about 3-4 minutes per side for medium-rare, or longer to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
- 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 1/2 cup olive oil until the sauce is well blended and emulsified. Adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced skirt steak and generously spoon the chimichurri sauce over the steak. Serve immediately and enjoy!
Notes
- For an extra smoky flavor, you can grill the skirt steak instead of cooking it in a skillet.
- Use broth instead of water for cooking rice to add more depth to the flavor.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add additional toppings like avocado, grilled vegetables, or a fried egg for variety.
