Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

If you are searching for a vibrant and satisfying meal that brings together bold flavors and comforting textures, look no further than this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. It perfectly balances tender, juicy skirt steak with zesty, herb-packed chimichurri sauce, layered over fluffy rice to create a dish that feels both fresh and deeply satisfying. Every bite bursts with color and a delightful mix of smoky, garlicky, and tangy notes that make this bowl an instant favorite for any occasion, whether it’s a casual weeknight dinner or a weekend gathering.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet essential ingredients, each playing a crucial role in building the layers of flavor and texture that make the dish so memorable. From the richly seasoned skirt steak to the aromatic herbs in the chimichurri, these ingredients come together easily yet deliver a vibrant and mouthwatering experience.

• 1 lb skirt steak: The star protein that’s perfect for quick searing and packed with robust, beefy flavor.
• Salt and pepper, to taste: Basic seasoning to enhance the natural flavors of the steak and other ingredients.
• 1 tbsp olive oil: Used to sear the steak and add a silky richness to the dish.
• 1 tsp smoked paprika: Adds a gentle smoky depth that complements the meat beautifully.
• 1 tsp garlic powder: Provides a subtle, savory backdrop for the steak’s seasoning.
• 1 tsp onion powder: Offers a mild sweetness and enhances the overall flavor complexity.
• 1 cup long-grain white rice: The tender, fluffy base that soaks up all the yummy juices and sauce.
• 2 cups water or broth: Use broth if you want an extra layer of savory richness in your rice.
• Salt, to taste: Essential for seasoning the rice and balancing flavors throughout the bowl.
• 1 cup fresh parsley, chopped: The fresh herb foundation of the chimichurri, bringing brightness and color.
• 4 cloves garlic, minced: Gives the chimichurri its signature punch and aromatic kick.
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano): Adds herbal notes that round out the chimichurri perfectly.
• 2 tbsp red wine vinegar: Brings tanginess and a little acidity to balance the oil and herbs.
• 1/2 cup olive oil: Forms the luscious, smooth body of the chimichurri sauce.
• 1 tsp red pepper flakes (adjust for heat preference): Delivers a gentle heat that livens up the sauce wonderfully.
• Salt and pepper, to taste: Final seasoning touches to ensure every bite is perfectly balanced.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Step 1: Prepare the Rice

Start by rinsing the long-grain white rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 2 cups of water or broth plus a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes until the rice is tender and fluffy. Remove from the heat and let it sit covered for 5 minutes to steam, keeping it warm while you prepare the steak and chimichurri.

Step 2: Season the Skirt Steak

While the rice cooks, take your skirt steak and pat it dry with paper towels. In a small bowl, mix together salt, pepper, smoked paprika, garlic powder, and onion powder. Rub this seasoning blend all over the steak, ensuring it’s evenly coated. This combination adds irresistible smoky, garlicky flavor that perfectly complements the rich beef.

Step 3: Cook the Steak

Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat until shimmering. Add the skirt steak and sear for about 3 to 4 minutes per side for medium-rare, or adjust based on your preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes; this helps retain the juices and keeps every bite tender.

Step 4: Make the Chimichurri Sauce

In a bowl, combine the fresh chopped parsley, minced garlic, chopped oregano, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Stir well until the ingredients meld together into a vibrant, herbaceous sauce. The chimichurri is fresh, tangy, and slightly spicy, creating a perfect counterpoint to the richness of the steak.

Step 5: Assemble the Rice Bowls

Slice the rested skirt steak thinly against the grain to ensure maximum tenderness. Serve a generous scoop of warm rice at the base of each bowl, top with sliced steak, and drizzle the chimichurri sauce generously over everything. The colors alone will make you smile, and the flavors will keep you coming back for more.

How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Garnishes

Sprinkle chopped fresh parsley or cilantro on top for an extra burst of color and freshness. A few lime wedges on the side can add an optional zing if you love a citrusy twist. For some creamy texture, a dollop of sour cream or a sprinkle of crumbled queso fresco works beautifully.

Side Dishes

This dish shines on its own but pairs wonderfully with simple sides like a crisp green salad tossed in a light vinaigrette or roasted vegetables such as bell peppers and zucchini. Grilled corn on the cob or a refreshing cucumber salad will also bring balance and variety to the meal.

Creative Ways to Present

For a fun twist, serve the components deconstructed on a large platter so everyone can build their own bowls. Alternatively, layer the rice, sliced steak, and chimichurri in mason jars for grab-and-go lunches or beautifully presented appetizers. Garnish with edible flowers or microgreens to wow guests visually and add subtle flavor notes.

Make Ahead and Storage

Storing Leftovers

Store any leftover skirt steak, rice, and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate preserves the texture and freshness of each component so you can enjoy the full flavor whenever you reheat.

Freezing

You can freeze the cooked rice and steak portions in freezer-safe containers for up to 2 months. It’s best not to freeze chimichurri sauce because fresh herbs can lose their flavor and texture; instead, prepare a fresh batch when you’re ready to enjoy the meal again.

Reheating

Reheat the rice and steak gently in the microwave or on the stove. Add a splash of broth or water to the rice to keep it moist and cover the steak to prevent drying out. Drizzle fresh chimichurri over the reheated ingredients right before serving to maintain that vibrant herbal kick.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While skirt steak is ideal because of its flavor and quick cooking time, flank steak or hanger steak are great alternatives. Just adjust cooking times accordingly to avoid overcooking.

Is chimichurri sauce spicy?

Chimichurri typically has a mild heat from the red pepper flakes, but you can easily adjust the spiciness to your liking by adding more flakes or omitting them entirely for a milder version.

What can I substitute for fresh oregano?

If you don’t have fresh oregano, dried oregano works well and maintains the herby flavor; simply use about a third of the amount compared to fresh herbs to avoid overpowering the sauce.

Can I prepare chimichurri sauce ahead of time?

Yes, chimichurri actually tastes better after sitting for a few hours because the flavors meld beautifully. It can be made 24 hours in advance and stored in the fridge, but bring it to room temperature before serving for the best taste.

What is the best way to slice skirt steak?

Slice the steak thinly against the grain, which means cutting perpendicular to the lines of muscle fibers. This makes the slices more tender and easier to eat.

Final Thoughts

You absolutely have to try this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe because it transforms simple, wholesome ingredients into a vibrant, flavor-packed feast. It’s perfect for those days when you want something easy but feels special and satisfying. Once you taste the combination of juicy steak, fragrant chimichurri, and fluffy rice, this bowl will quickly become one of your go-to meals that’s both nourishing and downright delicious.

Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Skirt Steak Rice Bowls with Chimichurri Sauce is a vibrant and satisfying meal combining tender, flavorful skirt steak seasoned with smoked paprika and garlic powder, served over fluffy long-grain white rice. The dish is elevated by a fresh, zesty chimichurri sauce made from parsley, garlic, oregano, red wine vinegar, olive oil, and a touch of red pepper flakes, bringing a perfect balance of spice and herbaceous freshness. Ideal for a quick weeknight dinner, this recipe delivers a harmonious blend of textures and flavors in about 40 minutes.

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Ingredients

Scale 1x2x3x

For the Skirt Steak

• 1 lb skirt steak
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder

For the Rice

• 1 cup long-grain white rice
• 2 cups water or broth (for extra flavor)
• Salt, to taste

For the Chimichurri Sauce

• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes (adjust for heat preference)
• Salt and pepper, to taste

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Instructions

1. Prepare the Rice: Rinse the long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Season the Skirt Steak: Pat the skirt steak dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning mix evenly over both sides of the steak to coat thoroughly.
3. Cook the Skirt Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned skirt steak. Cook for about 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steak from the skillet and let it rest for 5-10 minutes before slicing thinly against the grain.
4. Make the Chimichurri Sauce: While the steak rests, combine chopped parsley, minced garlic, oregano, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well to blend flavors. Adjust seasoning as needed.
5. Assemble the Bowls: Divide the cooked rice into four bowls. Top each with sliced skirt steak and generous spoonfuls of chimichurri sauce. Serve immediately for a fresh and delicious meal.

Notes

• For extra flavor, use broth instead of water when cooking the rice.
• Adjust red pepper flakes in the chimichurri to control spiciness.
• Letting the steak rest after cooking helps retain juices and enhances tenderness.
• Skirt steak cooks quickly due to its thinness; avoid overcooking to keep it tender.
• Chimichurri can be made ahead and stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Argentinian