Description
A vibrant and flavorful rice bowl featuring tender skirt steak, silky rice, and a fresh chimichurri sauce.
Ingredients
Scale
- 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
Instructions
- 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.
- Heat a heavy skillet or cast-iron over high heat until very hot.
- Pat the skirt steak dry, then liberally season with kosher salt and black pepper. Let rest for 5 minutes.
- Add neutral oil to the hot pan, sear the steak for 2–3 minutes per side for medium-rare.
- Remove steak, let rest for 8–10 minutes, then thinly slice against the grain.
- Fluff the hot rice with a fork, drizzle with olive oil or a pat of butter, lightly season with salt.
- Assemble bowls: mound rice, lay sliced steak on top, spoon chimichurri over the steak, and arrange toppings.
- 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