Description
A flavorful and vibrant dish featuring tender skirt steak, perfectly cooked rice, and a zesty chimichurri sauce. This bowl combines smoky, savory steak with fresh, tangy herbs for a satisfying meal.
Ingredients
Scale
For the Skirt Steak:
- 1 lb skirt steak
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or broth (for extra flavor)
- Salt, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1 tsp red pepper flakes (adjust for heat preference)
- Salt and pepper, to taste
Instructions
- Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a saucepan, bring the water (or broth) to a boil. Add the rice and a pinch of salt, then reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. - Prepare the Skirt Steak:
Pat the skirt steak dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
Heat a cast-iron skillet or grill pan over medium-high heat. Add the olive oil, then cook the skirt steak for 3–4 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended). Let the steak rest for 5 minutes before slicing it thinly against the grain. - Make the Chimichurri Sauce:
In a bowl, combine the chopped parsley, minced garlic, oregano, red wine vinegar, olive oil, and red pepper flakes. Season with salt and pepper to taste. Stir well and set aside for the flavors to meld. - Assemble the Rice Bowls:
Divide the cooked rice between bowls. Top with the sliced skirt steak, then drizzle with chimichurri sauce. You can garnish with extra fresh parsley or a squeeze of lime if desired. - Serve and Enjoy:
Serve the rice bowls immediately, and enjoy this delicious, fresh, and flavorful meal!
Notes
- You can use brown rice or cauliflower rice for a different variation.
- For extra flavor, marinate the skirt steak in some chimichurri sauce for 30 minutes before cooking.
- Chimichurri sauce can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin, Argentine
Nutrition
- Serving Size: 1 bowl (steak + rice + chimichurri sauce)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 55mg