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Turn basic skirt steak into fancy rice bowls topped with bright chimichurri. This quick 40-minute dish gives you steakhouse-level food with perfectly cooked meat, fluffy rice, and a fresh herb topping. Every bowl packs amazing flavor from the juicy steak to the zingy sauce.
While diving into foods from South America, I found this mix hits the sweet spot between easy cooking and big flavors.
Key Components
- Skirt steak: Look for good fat streaks throughout
- Herbs: Form the backbone of your zingy sauce
- Olive oil: Helps blend all the flavors
- Red wine vinegar: Adds the needed tang
- Garlic: Creates that amazing smell
Full Ingredients List (Feeds 4)
For the Steak & Rice:
- 1.5 lbs skirt steak
- 2 cups white rice, cooked
- Salt and pepper to taste
- Neutral oil for cooking
For the Chimichurri:
- 1 cup each fresh cilantro and parsley
- 4 garlic cloves
- 1 shallot
- 1 Fresno chile
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
Bowl Assembly Steps
- Get The Meat Ready:
- Wipe steak dry, add plenty of seasoning, and let it sit out for 20 minutes.
- Whip Up The Sauce:
- Mix chopped garlic, shallot, vinegar, and salt. Wait 10 minutes.
- Handle The Greens:
- Chop cilantro, parsley, and chile finely, then stir into your vinegar mix with oil.
- Cook It Right:
- Put steak in super hot pan for 3 minutes each side for pink middle.
- Give It Time:
- Let meat sit for 10 minutes before cutting across the lines.
- Stack It Up:
- Start with rice, add meat slices, then pour sauce over top.
- Finish It Off:
- Top with pickled onions, some extra herbs, and lime pieces.
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The old cook from Argentina who taught me always said waiting was the trick to great steak bowls - giving meat time to rest makes it so much better.
Ways To Serve
Make these bowls even better with extra stuff on the side. Set up a make-your-own spot with pickled onions, avocado slices, grilled corn, and extra sauce. You can add black beans or sweet potatoes if you want bigger meals. Keep everything in separate dishes so people can pick what they want.
Different Ways To Make It
Switch up these flexible bowls by trying new bases and extras. Swap in quinoa or cauliflower rice instead, or go low-carb with just roasted veggies. Try flank steak or hanger cuts if you can't find skirt steak. Make it your own by adding little tomatoes, cooked peppers, or Mexican street corn.
How To Keep Leftovers
Keep everything tasting great by storing each part on its own. Put chimichurri in a sealed container for up to five days. Wrap leftover meat well and use within three days. When warming up, heat the steak slowly so it doesn't get tough. The sauce actually tastes better after sitting in the fridge for a day.
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Final Thoughts
These bowls have become what I cook when I want to impress without much work. Though they're easy to make, paying attention to cooking heat and rest time gets you amazing results that beat fancy restaurants. Just remember, good ingredients and the right cooking steps will give you perfect bowls every time.
Recipe Questions & Answers
- → What other cut can I use?
- You can swap with flank, hanger, or flat iron for similar flavor.
- → What’s the right way to slice steak?
- Cut thin slices against the grain so it stays tender to eat.
- → Can this dish be prepped in advance?
- It’s best to prep the chimichurri early, but cook the steak fresh.
- → What sides go well?
- Pair it with roasted zucchini, corn, plantains, avocado, or greens.
- → Why is resting steak important?
- It locks in juices by letting the meat rest for a few minutes.