Description
Skirt steak rice bowls with chimichurri sauce are a flavor-packed delight that combines tender skirt steak with fluffy rice and a zesty, vibrant chimichurri. This dish is perfect for weeknight dinners or casual gatherings, offering an explosion of taste and texture in every bite. In under 30 minutes, you can create a colorful meal that not only satisfies but also impresses. Get ready to embark on a culinary adventure that brings the essence of summer barbecues right to your table!
Ingredients
Scale
- 1 lb skirt steak
- 1 cup long-grain rice (Basmati or jasmine)
- 1 cup fresh parsley leaves
- 3 garlic cloves
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until clear. In a saucepan, combine rice and 2 cups water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Season the skirt steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 4-5 minutes on each side until browned but juicy.
- For chimichurri, blend parsley, garlic, olive oil, vinegar, lime juice, salt, and pepper until slightly chunky.
- Let the cooked steak rest for 5 minutes before slicing against the grain into thin strips.
- Assemble bowls by layering rice at the base topped with skirt steak slices and chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 570
- Sugar: 0g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg