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.
