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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
