Steak Rice Bowls Chimichurri (Printable Version)
Juicy skirt steak sliced thin, served on rice, drizzled with fresh chimichurri, and finished with mix-and-match toppings.
# What You'll Need:
→ Steak
01 -
About 1½ to 2 pounds of skirt steak
02 -
1½ tsp coarse salt
03 -
A pinch of finely ground black pepper
04 -
2 tbsp light, neutral oil (like avocado, canola, or grapeseed)
→ For Serving
05 -
1 cup of chimichurri made with cilantro
06 -
2-3 cups of plain white rice that’s already prepared
07 -
Optional: fresh cilantro leaves
08 -
Optional: flaky salt for sprinkling
09 -
Optional: tangy pickled red onions
10 -
Optional: lime slices for squeezing
# Steps to Follow:
01 -
Use a paper towel to dry off the steak. Sprinkle salt and pepper on all sides of the meat. Let it sit at room temp for at least 15 minutes.
02 -
Whip up your cilantro chimichurri following the directions you prefer.
03 -
Warm up a cast-iron pan on high for 5 minutes, so it’s super hot. Pour in the oil, then carefully lay the steak in. Cook for 2-3 mins on each side for medium-rare (125-130°F).
04 -
Let the cooked steak sit undisturbed for 5-10 minutes. Then, cut it thinly against the grain.
05 -
Portion out rice into servings and add the sliced steak and chimichurri on top.
06 -
Sprinkle on flaky salt and add your favorites, like lime, cilantro, or pickled onions.
# Additional Notes:
01 -
Skirt steak can be replaced with another cut.
02 -
Roasted plantains make a great side.
03 -
Feel free to toss in veggies like avocado or corn.