Flavor-Packed Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt Steak Rice Bowls with Chimichurri Sauce are a flavor explosion in every bite! Imagine juicy, tender skirt steak marinated to perfection, nestled on a bed of fluffy rice, topped with a vibrant chimichurri sauce that dances on your taste buds. This dish is not just a meal; it’s an experience that will have you coming back for seconds—and maybe even thirds!

This recipe brings back memories of summer barbecues where the aroma of grilled meat wafted through the air, mingling with laughter and good times. Whether you’re hosting friends or looking for a quick weeknight dinner, these bowls are your ticket to happiness. Trust me; once you try this dish, it will become a staple in your kitchen!

Ingredients for Skirt Steak Rice Bowls with Chimichurri Sauce

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Choose high-quality skirt steak for the best flavor and tenderness. Look for well-marbled cuts.

• White Rice: Long-grain white rice works perfectly as it cooks fluffy and absorbs flavors beautifully.

• Fresh Parsley: Use flat-leaf parsley for the chimichurri; its flavor is more robust than curly parsley.

• Red Wine Vinegar: This adds acidity and brightness to the chimichurri sauce; opt for a good quality brand.

• Garlic Cloves: Fresh garlic gives the chimichurri its punchy flavor—don’t skimp on this!

• Olive Oil: Use extra virgin olive oil for drizzling over the steak and mixing into the sauce for richness.

For the Sauce:

• Red Pepper Flakes: Add these if you like some heat in your chimichurri; just a pinch will do!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Marinate the Skirt Steak

Start by marinating your skirt steak. In a bowl, combine olive oil, minced garlic, red wine vinegar, and red pepper flakes. Coat the steak with this mix and let it sit for at least 30 minutes (or up to overnight) in the refrigerator.

Step 2: Cook Your Rice

While your steak marinates, cook your white rice according to package instructions. Typically, you’ll want to boil water (about double the volume of rice), add salt, then stir in the rice and simmer until fluffy.

Step 3: Prepare Your Chimichurri Sauce

While everything cooks away happily, chop your fresh parsley finely and mix it in a bowl with minced garlic, olive oil, red wine vinegar, and red pepper flakes. Stir well until combined—a beautiful green sauce should emerge!

Step 4: Grill the Skirt Steak

Preheat your grill or skillet over medium-high heat. Once hot, place your marinated skirt steak on it and cook for about 4-5 minutes per side for medium-rare doneness. Adjust cooking time based on your preferred doneness.

Step 5: Rest and Slice

Once cooked to perfection, remove your skirt steak from heat and let it rest for about five minutes (this keeps all those juicy flavors locked inside). Then slice against the grain into thin strips.

Step 6: Assemble Your Bowls

Now comes the fun part! In each bowl, add a generous scoop of white rice followed by slices of juicy skirt steak. Drizzle over that vibrant chimichurri sauce you made earlier and maybe sprinkle some extra parsley on top for flair.

Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy every mouthwatering bite of these Skirt Steak Rice Bowls with Chimichurri Sauce—the flavors will keep you coming back for more!

Perfecting the Cooking Process

Sear the skirt steak first to lock in those juices, then prepare the rice while the meat rests. Finally, whip up the chimichurri sauce for a fresh finish. This sequence ensures everything is hot and ready at once.

Add Your Touch

Feel free to swap skirt steak for flank or sirloin if you prefer. Add roasted vegetables or avocado for extra flavor and texture. You can also play with spices in the chimichurri to suit your taste buds.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm the rice in the microwave and sear the steak briefly on each side to revive its juiciness.

Sharing this recipe always reminds me of that one dinner party where I served these bowls, and my friends declared it better than any restaurant meal they’d had recently! The smiles were priceless.

FAQs

What are Skirt Steak Rice Bowls with Chimichurri Sauce?

Skirt Steak Rice Bowls with Chimichurri Sauce combine tender, marinated skirt steak served over a bed of fluffy rice. This dish features vibrant flavors from the chimichurri sauce, made with fresh herbs, garlic, and olive oil. The combination creates a hearty and delicious meal that is perfect for any occasion.

How do I cook skirt steak for the rice bowls?

To cook skirt steak for your rice bowls, start by seasoning it with salt, pepper, and your favorite spices. Grill or sauté the steak over high heat for about 4-5 minutes per side until it reaches your desired doneness. Let it rest before slicing against the grain to ensure tenderness. Pair it with the chimichurri sauce for added flavor.

Can I make a vegetarian version of the Skirt Steak Rice Bowls?

Absolutely! You can easily create a vegetarian version by substituting the skirt steak with grilled vegetables or tofu. Use a similar chimichurri sauce to maintain those bold flavors. Serve over rice or even quinoa to create a filling and nutritious meal without meat.

What can I serve with Skirt Steak Rice Bowls?

Skirt Steak Rice Bowls pair beautifully with various sides. Consider adding grilled vegetables, a fresh salad, or black beans for extra protein. You can also serve tortilla chips and guacamole for a fun twist. These sides enhance the flavors of the dish while providing additional nutrients.

Conclusion for Skirt Steak Rice Bowls with Chimichurri Sauce

In conclusion, Skirt Steak Rice Bowls with Chimichurri Sauce offer a delightful combination of savory steak and zesty sauce served over rice. This recipe is easy to customize, making it suitable for both meat lovers and vegetarians alike. With tips on cooking steak and pairing sides, you can enjoy this delicious dish any day of the week. Embrace the vibrant flavors and make your next meal unforgettable!

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Skirt Steak Rice Bowls with Chimichurri Sauce

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Skirt Steak Rice Bowls with Chimichurri Sauce deliver a delicious combination of tender, marinated skirt steak served over fluffy rice, all topped with a vibrant and zesty chimichurri sauce. This easy-to-make dish is perfect for weeknight dinners or special gatherings, captivating your taste buds with its bold flavors and colorful presentation. Elevate your dining experience with this satisfying meal that promises to impress family and friends alike.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: Latin

Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 1 cup long-grain white rice
• 1/4 cup flat-leaf parsley, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. 1. Marinate the Skirt Steak: In a bowl, mix olive oil, minced garlic, red wine vinegar, and red pepper flakes. Coat the skirt steak in the marinade and refrigerate for at least 30 minutes.
2. 2. Cook the Rice: Prepare white rice according to package instructions.
3. 3. Make the Chimichurri Sauce: Combine chopped parsley, minced garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl; mix well.
4. 4. Grill the Skirt Steak: Preheat grill or skillet over medium-high heat. Cook the marinated steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing against the grain.
5. 5. Assemble Your Bowls: In each bowl, place a scoop of rice topped with sliced skirt steak and drizzle with chimichurri sauce.

Nutrition

• Serving Size: 1 bowl (approx. 400g)
• Calories: 590
• Sugar: 1g
• Sodium: 480mg
• Fat: 34g
• Saturated Fat: 8g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg

Keywords: Substitute skirt steak with flank or sirloin for variations. Add roasted vegetables or avocado on top for extra flavor and texture. Store leftovers in an airtight container in the fridge for up to three days.