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
Scale
- 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