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Chimichurri Skirt Steak Rice Bowls

Enjoy a vibrant and flavorful meal with Chimichurri Skirt Steak Rice Bowls, featuring juicy skirt steak marinated in a zesty chimichurri sauce, served over fluffy rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Argentinian, Latin American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
For the Rice and Steak
  • 1 lb skirt steak Marinated in chimichurri sauce.
  • 1 cup rice (white or brown) Cooked according to package instructions.
Optional Toppings
  • avocado Sliced.
  • pickled onions
  • fresh cilantro

Method
 

Prepare the Chimichurri Sauce
  1. In a bowl, whisk together the parsley, olive oil, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let the flavors meld.
Cook the Rice
  1. Cook the rice according to package instructions and fluff with a fork once done. Keep warm.
Marinate the Skirt Steak
  1. In a resealable plastic bag or a shallow dish, add the skirt steak, pouring half of the chimichurri sauce over it. Marinate for at least 15 minutes.
Cook the Steak
  1. Heat a grill or skillet over medium-high heat. Cook the skirt steak for about 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
  2. Let it rest for 5 minutes before slicing it thinly against the grain.
Assemble the Bowls
  1. In bowls, layer the fluffy rice, sliced skirt steak, and drizzle with the remaining chimichurri sauce. Top with optional toppings as desired. Enjoy!

Notes

Allow the steak to marinate for at least 30 minutes for more flavor. Don’t skip resting the steak after cooking to maintain juiciness. Feel free to customize the chimichurri by adding cilantro or oregano for variations.