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Skirt Steak Rice Bowls with Chimichurri Sauce

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A delicious and simple dish of charred skirt steak over fluffy rice, topped with vibrant chimichurri sauce.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the rice according to package instructions, then keep warm.
  2. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper; stir well and set aside.
  3. Pat skirt steak dry and rub it with olive oil, kosher salt, and black pepper.
  4. Preheat a grill or heavy skillet over high heat until very hot.
  5. Cook the skirt steak for 3 to 4 minutes per side for medium-rare, then transfer it to a cutting board and let it rest for 5 minutes.
  6. Slice the rested steak thinly against the grain.
  7. Divide rice among serving bowls, top with steak slices, spoon chimichurri sauce over the steak, and arrange tomatoes, red onion, and avocado alongside.
  8. Serve with lime wedges on the side for squeezing over the bowls.

Notes

Ensure your steak is at room temperature before cooking for even cooking. Customize the chimichurri by adding other herbs or adjusting the spice to your liking.

Nutrition

Find it online: https://tashirecipez.com/skirt-steak-rice-bowls-chimichurri/

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