Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce. After making this many times, I’ve perfected the trick to keep your steak from getting tough. The crispy, juicy steak over fluffy rice will make your family beg for this. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sushi Cups Recipe and Easy Sesame Garlic Shrimp Rice Stacks.
Why This Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce Is Pure Comfort
- Perfectly cooked, tender steak every time
- Fresh, zesty chimichurri sauce that's better than store-bought
- Easy, one-pan cooking for less cleanup
What You'll Need for Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Skirt steak
- Rice
- Fresh parsley
- Fresh cilantro
- Garlic
- Red wine vinegar
- Red pepper flakes
- Salt
- Pepper
- Optional: Sliced avocado
- Optional: Crumbled feta cheese
- Optional: Chopped green onions
đź“ť Ingredient Notes
- Skirt steak: You can also use flank or hanger steak.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing → See on Amazon
- Instant-read meat thermometer — Prevents overcooking and ensures perfect doneness → See on Amazon
How to Make Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
- Step 1: Season steak with salt, pepper, and 2 minced garlic cloves. Let it sit at room temperature for 30 minutes.
- Step 2: Cook rice according to package instructions. Once done, fluff with a fork and set aside.
- Step 3: Heat a cast iron skillet over high heat. Add oil, then sear steak for 4-5 minutes on each side until browned and cooked to your desired doneness (135°F for medium-rare). Remove steak and let it rest.
- Step 4: While steak rests, make chimichurri sauce by blending parsley, cilantro, 3 garlic cloves, red wine vinegar, red pepper flakes, salt, and pepper. Add olive oil and pulse until combined.
- Step 5: Slice steak against the grain. Divide rice among bowls, top with sliced steak, and drizzle with chimichurri sauce. Add desired toppings and serve.
Cook's Tips for Perfect Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
- Common mistake and fix: Don't skip letting the steak sit at room temperature. This helps it cook more evenly.
- Pro tip: For a smokier flavor, add a pinch of smoked paprika to the chimichurri sauce.
- Pro tip: To make ahead, cook the steak and rice separately, then store in the fridge. Reheat in the oven before serving.
Storing & Reheating Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Rice and chimichurri sauce can be made ahead of time.
Freezing Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: You can substitute the skirt steak with flank or hanger steak.
- Make-ahead: Rice and chimichurri sauce can be made ahead of time. Cook the steak just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your steak is tough, it's likely overcooked. To prevent this, use a meat thermometer and let the steak rest before slicing.
Want to level up this recipe?
High-quality steak knives — Makes slicing steak a breeze → Check price on Amazon
Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce
Ingredients
Main Ingredients
- Skirt steak
- Rice
- Fresh parsley
- Fresh cilantro
Seasonings
- Garlic
- Red wine vinegar
- Red pepper flakes
- Salt
- Pepper
Optional Toppings
- Sliced avocado
- Crumbled feta cheese
- Chopped green onions
Instructions
- Step 1: Season steak with salt, pepper, and 2 minced garlic cloves. Let it sit at room temperature for 30 minutes.
- Step 2: Cook rice according to package instructions. Once done, fluff with a fork and set aside.
- Step 3: Heat a cast iron skillet over high heat. Add oil, then sear steak for 4-5 minutes on each side until browned and cooked to your desired doneness (135°F for medium-rare). Remove steak and let it rest.
- Step 4: While steak rests, make chimichurri sauce by blending parsley, cilantro, 3 garlic cloves, red wine vinegar, red pepper flakes, salt, and pepper. Add olive oil and pulse until combined.
- Step 5: Slice steak against the grain. Divide rice among bowls, top with sliced steak, and drizzle with chimichurri sauce. Add desired toppings and serve.
Notes
- Chef tip: For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
- Best substitution: You can substitute the skirt steak with flank or hanger steak.
- Make-ahead: Rice and chimichurri sauce can be made ahead of time. Cook the steak just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your steak is tough, it's likely overcooked. To prevent this, use a meat thermometer and let the steak rest before slicing.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Rice and chimichurri sauce can be made ahead of time.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 85mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce FAQs
Yes, you can make the rice and chimichurri sauce ahead of time. Cook the steak just before serving.
Your steak is likely overcooked. Use a meat thermometer and let the steak rest before slicing to prevent this.
While you can freeze the cooked steak, the texture may change upon thawing. It's best to freeze the uncooked steak for up to 3 months.
Yes, you can cook the steak in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through.
Slice the steak against the grain for a more tender bite.
A Warm Final Note
I can’t wait for you to try Easy Skirt Steak Rice Bowls with Fresh Chimichurri Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
