The mouthwatering aroma of grilled skirt steak fills the air, mingling with the zesty notes of chimichurri sauce, creating a symphony of flavors that dances on your palate. Picture this: tender strips of juicy steak served over a bed of fluffy rice, topped with a vibrant green sauce that’s as much a feast for the eyes as it is for the taste buds. Cuban chicken black bean bowls Trust me; these Skirt Steak Rice Bowls with Chimichurri Sauce will have you dreaming about dinner long before the clock strikes six. For more inspiration, check out this chicken burrito bowls recipe.
I remember the first time I attempted this dish. It was one of those chaotic weeknights when nothing seemed to go right. But as soon as I pulled that sizzling steak off the grill and drizzled on the chimichurri, my family’s faces lit up like it was Christmas morning. Who knew a simple bowl could spark such joy? This recipe is perfect for casual gatherings or cozy family dinners, and it promises an explosion of flavor in every bite.
Why You'll Love This Recipe
- This recipe is incredibly easy to prepare, perfect for busy weeknights or leisurely weekends
- The flavor profile is bold yet balanced, making it a crowd-pleaser for all ages
- Visually stunning with its bright colors, this dish looks gorgeous on any table setting
- It’s versatile enough to swap out ingredients based on what you have available at home
Sharing this recipe with friends led to enthusiastic support and requests for more Skirt Steak Rice Bowls at every gathering. Mediterranean veggie bowls.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Skirt Steak: Look for well-marbled cuts for maximum tenderness and flavor; marinate overnight if possible.
Olive Oil: Use high-quality extra virgin olive oil for dressing both the steak and chimichurri sauce. For more inspiration, check out this avocado chimichurri delight recipe.
Fresh Parsley: Pick vibrant green parsley leaves; they provide freshness and brighten up the chimichurri.
Garlic: Fresh garlic cloves are key; they add a punchy flavor that elevates the entire dish.
Red Wine Vinegar: This ingredient gives chimichurri its tangy depth; don’t skimp on quality!
Cooked Rice: Choose your favorite variety—jasmine or brown rice works wonderfully as the base.
Salt & Pepper: Essential seasonings; always taste your dish as you go to balance flavors perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Marinating the Steak: Begin by patting your skirt steak dry with paper towels. Coat it generously in olive oil, salt, pepper, and minced garlic. Allow it to marinate for at least 30 minutes or longer in your fridge.
Preparing Chimichurri Sauce: In a food processor, combine fresh parsley, garlic cloves, red wine vinegar, olive oil, salt, and pepper until finely chopped but not pureed. Adjust seasoning according to taste; give it a little love!
Cooking the Steak: Preheat your grill or skillet on medium-high heat. Grill the marinated skirt steak for about 3-4 minutes per side until it reaches desired doneness. The edges should caramelize beautifully.
Slicing and Serving: Once cooked, let the steak rest for five minutes before slicing against the grain into thin strips for maximum tenderness.
Assembling Your Bowl: Prepare bowls with a hearty scoop of cooked rice as the base. Top generously with sliced skirt steak and drizzle chimichurri sauce over everything—a true masterpiece!
Strong flavors paired with comforting rice make these Skirt Steak Rice Bowls with Chimichurri Sauce an unforgettable experience that will have everyone asking for seconds! Enjoy every flavorful bite! Cheesy steak rice comfort. Steak queso rice delight.
You Must Know
- Skirt steak is flavorful and tender when cooked correctly
- Pair it with chimichurri for a fresh, zesty kick
- Don’t be afraid to experiment with toppings or sides; they can elevate your rice bowls even more
Perfecting the Cooking Process
Start by marinating the skirt steak while cooking the rice. Sear the steak in a hot pan for about 4-5 minutes per side to lock in flavor before letting it rest. This timing ensures juicy perfection.
Add Your Touch
Feel free to customize your bowl by adding roasted veggies or avocado slices. Experiment with different grains like quinoa or farro instead of rice for a unique twist. Fresh herbs can also enhance flavors.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm gently on the stove over low heat or in the microwave, ensuring not to overcook the steak.
Chef's Helpful Tips
- Use a meat thermometer to ensure skirt steak reaches an internal temperature of 130°F for medium-rare perfection
- Letting it rest after cooking retains juices and enhances flavor
- Marinating overnight yields even more tender and flavorful results
Cooking skirt steak rice bowls has become a family favorite at our gatherings, where everyone asks for my secret chimichurri sauce recipe that I can never quite remember!
FAQ
How long should I marinate skirt steak?
Marinating for at least 30 minutes will infuse great flavor, but overnight is ideal.
Can I use other cuts of beef?
Absolutely! Flank steak or sirloin are great alternatives for these rice bowls.
What can I substitute for chimichurri sauce?
Try a zesty vinaigrette or yogurt-based sauce if chimichurri isn’t available.
Skirt Steak Rice Bowls with Chimichurri Sauce
- Total Time: 40 minutes
- Yield: Serves 4
Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a flavor-packed dish that’s perfect for busy weeknights or relaxed family dinners. Juicy skirt steak, marinated to perfection, is grilled and served over fluffy rice, generously drizzled with a vibrant chimichurri sauce. This meal promises to delight your taste buds and impress your guests with its bold flavors and beautiful presentation. Easy to prepare and customizable, it’s bound to become a staple in your recipe collection.
Ingredients
- 1 lb skirt steak
- 2 tbsp extra virgin olive oil (divided)
- 1 cup fresh parsley leaves
- 3 cloves garlic
- 2 tbsp red wine vinegar
- Salt & pepper to taste
- 2 cups cooked rice (jasmine or brown)
Instructions
- Marinate the skirt steak by coating it with 1 tbsp olive oil, salt, pepper, and minced garlic. Let it rest in the refrigerator for at least 30 minutes.
- Prepare the chimichurri sauce by blending parsley, garlic, red wine vinegar, remaining olive oil, salt, and pepper in a food processor until finely chopped.
- Preheat the grill or skillet over medium-high heat. Grill the marinated skirt steak for about 3-4 minutes per side until desired doneness is achieved. Let it rest before slicing against the grain into thin strips.
- Assemble the bowls with cooked rice as the base, top with sliced skirt steak, and drizzle generously with chimichurri sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 480
- Sugar: 0g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
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