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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.

Ingredients

Scale
  • 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

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.

Find it online: https://homelytastes.com/flavor-packed-skirt-steak-rice-bowls-with-chimichurri-sauce/