Bookmark
Dig into Skirt Steak Rice Bowls topped with zingy chimichurri and you'll feel like you're out for dinner, not just eating at home. That steak comes out juicy every time and the fresh, herby sauce just perks up every bite. With pillowy rice and loads of quick cucumbers, tangy onions, and crunchy veggies, this bowl is cozy and lively all in one—crazy tasty, but easy to whip up fast.
This started as my go-to Friday meal when everyone was wiped out. It vanished so fast, I began doubling up—now, it's the first thing we make when we're craving steak in the middle of the week.
Ingredients List
- Flaky sea salt: brings a pop of flavor and texture. Sprinkle just before you eat—it really stands out.
- Lime wedges: squeeze over your bowl for zesty brightness. Look for plump limes with shiny skins.
- Pickled red onions: add tang and crunch. Make some at home for max flavor in minutes.
- Optional but recommended fresh cilantro: for that cool burst. Grab bright, perky leaves.
- Cooked white rice: the fluffy bed underneath it all. Medium or long grain gives the best bite.
- Cilantro chimichurri: kicks in that vivid, herby, citrusy finish. Use fresh cilantro and lemon or lime if you can.
- Neutral oil: avocado, canola, or grapeseed oil. They're mild and won't mess with your steak's flavor. Just check they're good for high heat.
- Freshly ground black pepper: gives a punchy, peppery kick. Always grind it yourself if you can.
- Kosher salt: hits deep with seasoning minus the harshness. Finish with sea salt if you love the crunch.
- Skirt steak: this one sears up crazy quick and loves to soak in flavor. Go for some marbling for the juiciest bites.
Simple Steps
- Top and Serve:
- Ladle warm rice into shallow bowls, lay the steak over it, then drown it with lots of chimichurri. Toss on sea salt, pickled onions, a squeeze of lime, fresh cilantro, maybe even extra veggies—whatever you've got.
- Rest and Cut the Steak:
- Move steak to a cutting board and let it hang out for up to ten minutes. This keeps the juices in. Then go thin and cut against the grain for soft bites.
- Cook the Steak:
- Heat up a big cast iron skillet really hot, like five minutes on high. Pour in some oil, then put in your steak. Sear it for two or three minutes each side—it needs a serious crust but stay pink inside. Use a thermometer if you're unsure—130°F is perfect for medium-rare.
- Whip Up Chimichurri:
- If you haven't got it made, blend cilantro, garlic, citrus juice, oil, and red wine vinegar until it's bright green and a little runny for drizzling.
- Season and Sit:
- Pat the steak dry real well with paper towels for the crispiest crust. Hit both sides with lots of kosher salt and black pepper. Let it chill at room temp for 15 minutes so it cooks just right.
Bookmark
I always go wild for the pickled onions on top. Started doing that after a trip to a tiny spot that served everything Argentinian-style. My family ends up fighting over leftover chimichurri—it never gets dull at the table.
Keep It Fresh
Store steak and rice separately in sealed containers in the fridge—they’ll last up to three days. Need more time? Freeze the steak and the sauce. That way, pulling together a bowl takes no time. Warm steak gently so it stays moist and tasty, not dried out.
Swap Ideas
No skirt steak at your shop? Use flank or flat iron—they’re tasty and just as easy. For a tangier, greener sauce, switch cilantro with parsley, or mix both for a twist. Need a milder oil? Avocado oil fits right in here.
What Else Goes With It
This bowl is super flexible. It’s awesome with fast sautéed zucchini or roasted corn on the side. Want to load up on vitamins? Sliced avocados and fresh spinach are great. Craving something different? Swap that white rice for brown or even roasted plantains.
Bookmark
Background
Inspired by classic Argentine flavors where steak and chimichurri are must-haves, this meal turns it into a quick bowl so you can stack up what you love. It’s a fun, build-your-own spin, and always gets everyone talking and sharing—it reminds me so much of my family’s happiest dinners growing up.
Frequently Asked Questions About Recipes
- → How can I make skirt steak soft and tasty?
Let the steak hang out at room temp and season generously. Toss it into a really hot pan and cook just a couple minutes on each side. Give it a break to rest, then slice it up thinly across the lines of the grain.
- → Is it okay to use something instead of rice?
For sure! Go with brown rice, quinoa, or even roasted plantains if you want to switch things up.
- → What’s a simple way to mix up chimichurri?
Just blend some cilantro, parsley, raw garlic, olive oil, vinegar, a good squeeze of lemon or lime, and a little chili flake for a tangy kick.
- → How do I deal with leftovers?
Stash your steak, rice, and toppings in separate containers in the fridge and they’ll stay good for three days—keeps everything tasting fresh.
- → What kinds of toppings go with these bowls?
Top it off with stuff like grilled corn, lime, pickled onions, sliced avocado, sautéed zucchini, or sprinkle on flaky salt if you like crunch.
- → Can stuff be ready ahead of time?
You can prep chimichurri a day before, and salt the steak a few hours ahead for more flavor. Chop your veggies and make rice whenever, so you can put it all together fast.