Skirt Steak Bowls Chimichurri (Printable Recipe)
Slices of beef on rice, drizzled with herby chimichurri, plus tons of fresh toppings for a fun, build-it-your-way meal.
# Ingredients You'll Need:
→ For the steak
01 -
30 ml neutral oil (like canola, avocado, or grapeseed)
02 -
0.5 g ground black pepper
03 -
7 g kosher salt
04 -
700–900 g skirt steak or whatever steak you like
→ For serving
05 -
Optional: lime wedges
06 -
Optional: pickled red onions
07 -
Optional: flaky sea salt
08 -
Optional: fresh cilantro leaves
09 -
400–600 g cooked white rice
10 -
240 ml cilantro chimichurri sauce
# Steps to Follow:
01 -
Spoon rice into bowls, then top with steak slices. Pour on that chimichurri. Sprinkle sea salt, add as much cilantro and pickled onions as you want, and squeeze some lime if you like.
02 -
Slice the meat thin, going against the grain for the easiest bite.
03 -
Heat up your skillet until it’s super hot, about five minutes. Drizzle in the oil, then drop in the steak. Sear each side for a few minutes until the middle hits 52–54°C for a nice medium-rare. Move steak to a board and let it chill for a good 5–10 minutes.
04 -
Haven’t made your chimichurri yet? Whip some up however you like before moving on.
05 -
Dry the steak by blotting with paper towels. Shake on plenty of salt and pepper, cover all sides. Let it hang out at room temp for 15 minutes before you cook it.
# Extra Tips:
01 -
You’ll get better flavor if you whip up the chimichurri the day before, and let the steak rest before slicing.
02 -
Keep the steak, rice, and extras in separate containers in the fridge for up to three days.
03 -
You can make chimichurri in advance and freeze it. Freeze the cooked meat separately to keep it fresh.
04 -
Switch things up by tossing on avocado, corn, grilled veggies, sautéed zucchini, or some fresh spinach.
05 -
Roasted plantains work great in place of rice if you want to try something different.