Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri arrive at the table with bright herbaceous aroma and caramelized steak edges that hint at deep, savory flavor. This refined bowl balances silky long-grain rice, a vibrant chimichurri, and tender skirt steak for contrast in texture and temperature. For another composed bowl with bold flavors, see Chicken Enchilada Cauliflower Rice Bowls for inspiration.

Why Make This Recipe

• Effortless Yet Elegant: quick pan-seared steak and a no-cook chimichurri make a restaurant-worthy meal with little fuss.
• Minimal Ingredients: pantry-forward staples and fresh herbs let each element sing.
• Impressive Flavor: bright acidity from vinegar and citrus offsets rich, charred beef.

This version elevates a familiar rice bowl by focusing on technique — a hot sear for Maillard complexity, a loose chimichurri to finish rather than overpower, and careful slicing across the grain to maximize tenderness.

Ingredients

Base

• 2 cups cooked long-grain rice or jasmine rice, hot (cook to package directions).
• 1 tablespoon olive oil (for rice if desired).

Chimichurri Sauce

• 1 cup fresh flat-leaf parsley, finely chopped (packed).
• 1/2 cup fresh cilantro, finely chopped.
• 3 garlic cloves, minced.
• 2 tablespoons red wine vinegar.
• 1 teaspoon lemon zest + 1 tablespoon lemon juice (optional bright note).
• 1/2 cup extra-virgin olive oil.
• 1/2 teaspoon red pepper flakes, salt and black pepper to taste.
• Note: fresh herbs finely chopped; sauce should be loose and glossy, not pasty.

Steak & Toppings

• 1 to 1.25 lb skirt steak, trimmed and at room temperature.
• 1 teaspoon kosher salt, 1/2 teaspoon black pepper (to season).
• 2 tablespoons neutral oil (canola or grapeseed) for searing.
• Optional toppings: thinly sliced radishes, pickled red onion, avocado slices, microgreens, lime wedges.
• Precision notes: pat steak dry before seasoning; let chimichurri rest 10 minutes for flavors to marry.

Also see a contrasting rice-bowl approach in ground turkey rice bowls with bang bang sauce for different protein ideas.

How to Make Skirt Steak Rice Bowls with Chimichurri

1. Prepare the chimichurri: combine parsley, cilantro, garlic, red wine vinegar, lemon zest/juice, and red pepper flakes in a bowl. Slowly whisk in olive oil until glossy. Season to taste with salt and black pepper. Mini-tip: chill for 10–15 minutes so flavors meld; the sauce should be bright green and pourable.
2. Heat the pan: set a heavy skillet or cast-iron over high heat until very hot — it should shimmer when oil is added. This ensures a quick sear and deep color.
3. Season the steak: pat the skirt steak bone-dry, then season liberally with kosher salt and black pepper. Let rest 5 minutes at room temperature.
4. Sear the steak: add neutral oil to the hot pan and lay the steak away from you. Sear 2–3 minutes per side for medium-rare, watching for a deep brown crust. Use the smell of caramelizing sugars and the sight of browned edges as cues. Mini-tip: press gently at the center; a slight spring indicates medium-rare.
5. Rest and slice: remove steak to a cutting board and rest 8–10 minutes to let juices redistribute. Slice thinly across the grain to ensure every bite is tender. Professional tip: slice at a 45° angle for longer, elegant ribbons.
6. Warm the rice: fluff hot rice with a fork and drizzle a little olive oil or a pat of butter for silkiness. Season lightly with salt.
7. Assemble bowls: mound rice, lay sliced steak atop, spoon chimichurri generously over the meat, and arrange toppings for color and texture. Look for a balance of glossy sauce, crisp radish, and creamy avocado.
8. Finish: squeeze lime over the bowl and scatter microgreens or a pinch of crushed red pepper. Deglaze the pan with a splash of water or vinegar after searing to capture any fond; spoon a tablespoon over the steak for extra richness.

How to Serve Skirt Steak Rice Bowls with Chimichurri

Present on shallow bowls with rice slightly mounded. Fan the sliced steak across the rice, drizzle chimichurri in a thin ribbon to keep contrasts visible, and place toppings asymmetrically for a modern look. Serve with lime wedges and a small ramekin of extra chimichurri.

How to Store Skirt Steak Rice Bowls with Chimichurri

Cool components separately: refrigerate chimichurri in an airtight container up to 3 days; keep sliced steak and rice in separate containers up to 2 days. To reheat, gently warm steak slices in a skillet over medium-low with a teaspoon of oil to preserve texture; microwave rice briefly covered with a damp paper towel to maintain moisture. Add chimichurri fresh after reheating to retain brightness.

Tips to Make Skirt Steak Rice Bowls with Chimichurri

• Dry-sear for best crust: remove moisture from the steak surface to maximize browning.
• Slice cold or slightly warm: slightly cooler steak slices hold shape and slice cleaner.
• Balance brightness: chimichurri is meant to lift the meat — taste for acidity and salt before serving.
• Reserve a little chimichurri: serve extra on the side so guests can adjust heat and herb intensity.

Variation (if any)

• Upgrade proteins: swap skirt steak for hangar or flank steak, or grilled lamb for a more rustic profile.
• Rice alternatives: use jasmine, short-grain, or a lemon-scented quinoa for a lighter bowl.
• Presentation: serve family-style on a wooden board with carved steak and bowls of toppings for an elegant buffet.

FAQs

How long can I make chimichurri ahead of time?

Chimichurri can be made up to 48 hours ahead and refrigerated; bring to room temperature and stir before serving so the oil loosens and flavors revive.

Can I use a different cut of beef?

Yes. Flank or hanger steak are excellent substitutes; follow the same quick-sear and rest method and slice across the grain.

How do I prevent skirt steak from becoming tough?

Avoid overcooking and be sure to slice thinly against the grain after resting. High heat and short cook times yield the most tender result.

Is chimichurri freezer-friendly?

You can freeze chimichurri in an airtight container for up to one month, though fresh herbs are brightest when used within a few days.

Conclusion

Skirt Steak Rice Bowls with Chimichurri marry refined technique with uncomplicated ingredients, delivering a bowl that reads as elegant but feels effortless. The chimichurri’s herbaceous brightness and the steak’s caramelized edges create a lively contrast against silky rice and crisp toppings. For a complementary take on this format, explore Skirt Steak Rice Bowls with Chimichurri Sauce – Well Seasoned Studio for another interpretation and plating ideas. Please leave a comment with your adjustments and share the recipe on social media — How would you make this dish your own?

Skirt Steak Rice Bowls with Chimichurri

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

A vibrant and flavorful rice bowl featuring tender skirt steak, silky rice, and a fresh chimichurri sauce.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked long-grain rice or jasmine rice, hot
• 1 tablespoon olive oil (for rice if desired)
• 1 cup fresh flat-leaf parsley, finely chopped (packed)
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon zest + 1 tablespoon lemon juice (optional)
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 to 1.25 lb skirt steak, trimmed and at room temperature
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil (canola or grapeseed) for searing
• Optional toppings: thinly sliced radishes, pickled red onion, avocado slices, microgreens, lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chimichurri: Mix parsley, cilantro, garlic, red wine vinegar, lemon zest/juice, and red pepper flakes in a bowl. Gradually whisk in olive oil until glossy. Season to taste with salt and black pepper.
2. Heat a heavy skillet or cast-iron over high heat until very hot.
3. Pat the skirt steak dry, then liberally season with kosher salt and black pepper. Let rest for 5 minutes.
4. Add neutral oil to the hot pan, sear the steak for 2–3 minutes per side for medium-rare.
5. Remove steak, let rest for 8–10 minutes, then thinly slice against the grain.
6. Fluff the hot rice with a fork, drizzle with olive oil or a pat of butter, lightly season with salt.
7. Assemble bowls: mound rice, lay sliced steak on top, spoon chimichurri over the steak, and arrange toppings.
8. Finish with a squeeze of lime and scatter microgreens or red pepper. Optionally deglaze the pan with a splash of water or vinegar and spoon over the steak.

Notes

Chimichurri can be made up to 48 hours ahead; refrigerate and bring to room temperature before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 32g
• Saturated Fat: 5g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg