Skirt Steak Rice Bowls with Chimichurri Sauce – Easy Weeknight Win

If you’re craving a dinner that feels a little fancy but comes together without a meltdown in the kitchen, Skirt Steak Rice Bowls with Chimichurri Sauce are about to become your weeknight hero. Between soccer practice, laundry piles, and wondering what’s for dinner (again), having a no-fuss, delicious option in your back pocket is essential. These bowls hit that sweet spot between “wow” and “done in 40 minutes.” Perfectly seared skirt steak sits atop a bed of fluffy white rice and gets a generous spoonful of vibrant, citrusy cilantro chimichurri.

Add some quick-pickled onions and your favorite veggies, and you’ve got a complete meal that feels like it came from a restaurant—but was made by you, in your comfiest leggings. Whether you’re serving this for family dinner or just treating yourself to something better than takeout, this is the kind of dish you’ll want on repeat. Because honestly, who doesn’t love a good steak bowl with a twist?

Table of Contents

What is Skirt Steak Rice Bowls with Chimichurri Sauce?

Skirt Steak Rice Bowls with Chimichurri Sauce are a fresh, flavor-packed twist on the typical meat-and-rice combo. Think of them as your go-to power bowls but with bold Argentinian flair. The star of the show is juicy skirt steak, cooked quickly in a hot skillet (we’re talking 2–3 minutes per side) and sliced thin against the grain for that tender, melt-in-your-mouth bite. What sets these bowls apart is the cilantro chimichurri—a herbaceous, zesty sauce with garlic, vinegar, and citrus notes that balances out the rich beef.

Throw it all on top of fluffy white rice, then jazz it up with pickled onions, fresh herbs, and seasonal veggies. You can even swap in roasted corn, avocado, or sautéed zucchini to make it your own. The whole vibe is laid-back but impressive—kind of like when your jeans fit just right without trying too hard. It’s everything you love about comfort food, but with a refreshing, tangy upgrade.

Reasons to Try Skirt Steak Rice Bowls with Chimichurri Sauce

Let’s be real—weeknight dinners can feel like a never-ending loop of “What do I make that everyone will actually eat?” Skirt Steak Rice Bowls with Chimichurri Sauce break that cycle. First off, they’re fast. We’re talking 40 minutes, start to finish—including prep, cook, and a little chill time for the steak. Second, they’re versatile. Got picky eaters? Serve the components separately. Need something gluten-free? You’re covered. Craving something that tastes gourmet but requires no culinary school diploma? Here you go.

The flavors are bold and balanced—savory steak, fresh herbs, a bit of citrus, and that garlic kick from the chimichurri that’ll have you licking the spoon. Plus, it looks as good as it tastes. It’s the kind of dish that feels like you put in major effort (spoiler: you didn’t). And if you’re already a fan of bowl-style meals like our Healthy Sticky Chicken Bowls, this will quickly earn its spot in your dinner rotation.

Ingredients Needed to Make Skirt Steak Rice Bowls with Chimichurri Sauce

For the Steak:

• 1½ to 2 lbs skirt steak (or substitute with flank steak or sirloin)
• 1½ tsp Kosher salt
• ¼ tsp freshly ground black pepper (or more to taste)
• 2 Tbsp neutral oil (grapeseed, avocado, or canola)

For the Rice Bowl Assembly:

• 2–3 cups cooked white rice (or brown rice, quinoa if you’re feelin’ fancy)
• 1 cup cilantro chimichurri sauce (homemade or your favorite store-bought)
• Optional toppings: pickled red onions, fresh cilantro, flaky sea salt, lime wedges, roasted veggies, sautéed zucchini, corn, avocado

Tools You’ll Need:

• Medium bowl
• Whisk
• Cast iron skillet or grill pan

Want a delicious side for these bowls? Try pairing it with Garlic Butter Chicken and Potatoes Skillet—trust me, that combo slaps.

Instructions to Make Skirt Steak Rice Bowls with Chimichurri Sauce (Step-by-Step Guide)

Let’s break this down step by step. You’ll go from “What’s for dinner?” to “Dinner’s done” faster than you can wrangle the kids to the table.

Step 1: Season the Steak

Pat your steak dry—don’t skip this, or you’ll miss out on that gorgeous sear. Season both sides generously with kosher salt and pepper. Let it sit at room temp for about 15 minutes. This little break gives the seasoning time to soak in and helps the steak cook evenly.

Step 2: Make the Chimichurri Sauce (If You Haven’t Already)

If you’re using homemade, whisk together cilantro, parsley, garlic, red wine vinegar, lime juice, olive oil, and red pepper flakes. It should taste bright, tangy, and a little spicy. This can be made a day in advance, which is a total time-saver. Or grab a trusted jar from the store. No judgment here.

Step 3: Cook the Skirt Steak

Heat a cast iron skillet over high heat until it’s nearly smoking—this takes about 5 minutes. Add the oil, then carefully lay the steak down (it should sizzle like applause at a concert). Cook for 2–3 minutes per side. Don’t crowd the pan. Internal temp should hit 125–130°F for rare to medium-rare. Let the steak rest 5–10 minutes before slicing thinly against the grain. This is non-negotiable—otherwise, your steak will cry (okay, not really, but you get it).

Step 4: Assemble Your Bowls

Fluff that rice and divide it into bowls. Top with slices of that juicy steak. Drizzle generously with chimichurri. Now’s the fun part: customize! Add pickled red onions for tang, a sprinkle of sea salt, fresh herbs, lime wedges, or roasted veggies. Basically, treat your bowl like a canvas. You’re the artist, and dinner is the masterpiece.

Need another bowl idea? You’ll love our Easy Street Corn Chicken Rice Bowl for a Tex-Mex vibe.

What to Serve with Skirt Steak Rice Bowls with Chimichurri Sauce

These rice bowls are pretty much a full meal on their own, but if you want to make it a little extra, there are some fun ways to round things out. A crisp side salad with a citrus vinaigrette brings out the brightness of the chimichurri. Grilled or roasted veggies like zucchini, corn, or bell peppers make perfect additions and add color to the plate. Want a fun family-style vibe? Serve with Magic Lemon Cobbler for dessert and watch everyone’s eyes light up. And if you’re hosting or feeding a crowd, throw in a side of Queso Chicken Enchiladas to keep the flavor party going. Oh, and a glass of red wine or sparkling water with lime never hurts.

Key Tips for Making Skirt Steak Rice Bowls with Chimichurri Sauce

Let’s get you some steak bowl success without overcomplicating things:

1. Room Temp Steak = Better Sear – Let your steak sit out for 15-20 minutes before cooking. Cold steak won’t sear as well.
2. Use a HOT Skillet – Preheat that pan like you mean it. If it’s not screaming hot, your steak won’t get that gorgeous crust.
3. Slice Against the Grain – This makes a huge difference in tenderness. Don’t skip this or your steak will be chewy.
4. Don’t Skip the Resting Time – Give the steak a few minutes to chill before slicing so all those tasty juices stay put.
5. Make Chimichurri Ahead – It tastes even better the next day, so prep it in advance and thank yourself later.
6. Double Up the Chimichurri – This sauce is everything. You’ll want extra for dipping, drizzling, or just spooning straight.

Storage and Reheating Tips for Skirt Steak Rice Bowls with Chimichurri Sauce

Leftovers? You lucky human. Store the components separately in airtight containers—steak, rice, and toppings each get their own home. The steak will keep in the fridge for up to 3 days. Rice too. Reheat the steak gently in a skillet or microwave with a splash of water to keep it from drying out. Chimichurri should be refrigerated and used within 3–4 days. You can freeze both the steak and chimichurri separately if needed (just not the pickled onions or fresh herbs). Assemble fresh bowls from thawed components for a super quick dinner later in the week.

FAQs

Can I use a different cut of steak?
Absolutely. Flank steak, sirloin, or even ribeye works great—just adjust cook time based on thickness.

Can I make this low-carb or keto-friendly?
Yep. Swap rice with cauliflower rice or roasted veggies.

Is the chimichurri spicy?
Not really. It’s more zesty than spicy. Add red pepper flakes if you want heat.

What if I don’t have a cast iron skillet?
Use a stainless steel skillet or grill pan. Just get it hot and don’t overcrowd.

Can I grill the steak instead of pan searing?
For sure. A hot grill is perfect for skirt steak—just 2–3 minutes per side.

Final Thoughts

Skirt Steak Rice Bowls with Chimichurri Sauce are one of those recipes that feel restaurant-worthy without the price tag or dress code. They come together in under an hour, pack in bold flavors, and can be tweaked to fit just about any craving or dietary need. Whether you’re cooking for picky eaters, prepping for the week ahead, or just want to eat something that tastes incredible without much effort—this bowl’s got your back. Bonus points for how Instagrammable it looks. Try it once and it’ll become your new kitchen favorite. And when you’re ready for your next flavor-packed bowl, head over to Healthy Low Calorie Chicken and Broccoli Stir Fry to keep the momentum going.

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