Skirt Steak Rice Bowls with Chimichurri Sauce – Easy Weeknight Win
Skirt Steak Rice Bowls with cilantro chimichurri sauce are my go-to for a speedy, restaurant-quality dinner at home. Juicy skirt steak, seared to a perfect medium-rare, rests on fluffy white rice before being drizzled with a bright, herb and citrus chimichurri. A handful of quick-pickled red onions and your favorite seasonal veggies round out the bowl–making each forkful a harmony of savory, tangy, and fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop, Searing
- Cuisine: Argentinian
- Diet: Gluten Free
Ingredients
For the steak:
- 1½–2 lbs skirt steak (or your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
For serving:
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
1. Pat the steak dry with a paper towel, then season generously with Kosher salt and black pepper on all sides. Let the steak sit at room temperature for at least 15 minutes before cooking.
2. If not already made, prepare the cilantro chimichurri sauce.
3. Heat a large cast-iron skillet over high heat for about 5 minutes until very hot. Add neutral oil, then carefully add the seasoned steak.
4. Cook the steak for 2–3 minutes per side, or until an internal temperature of 125–130°F is reached. For medium-rare, aim for a final temperature of 130–135°F after resting.
5. Remove the steak from the pan and let rest for 5–10 minutes before slicing thinly across the grain.
6. Divide the cooked rice evenly among bowls.
7. Top each bowl with sliced skirt steak, then drizzle chimichurri sauce over the top.
8. Garnish with flaky sea salt, pickled red onions, fresh cilantro, or lime wedges as desired.
9. Serve immediately and enjoy!
Notes
Make the chimichurri up to one day in advance to let flavors develop.
Allow the steak to come to room temperature before cooking for even searing.
Resting the steak before slicing keeps it juicy and tender.
Refrigerate components separately for up to 3 days for easy meal prep.
Add sautéed or grilled veggies like zucchini, corn, spinach, or even avocado for extra texture and flavor.
Substitute white rice with roasted plantains or cauliflower rice for variety.