If you are craving a vibrant, satisfying, and flavor-packed meal, the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is an absolute winner. This dish brings together tender, juicy skirt steak grilled to perfection, fresh and zesty chimichurri sauce, and a colorful medley of rice, avocado, tomatoes, and beans for a harmonious bowl bursting with Latin American flair. It’s not just about the flavors—each ingredient plays a key role in balancing texture, color, and nutrition, making every bite an unforgettable experience you’ll want to share with friends and family.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but essential, each one contributing layers of taste and texture that make this dish unforgettable. From the aromatic herbs in the chimichurri to the creamy avocado and tangy queso fresco, every component shines in this bowl.
- 1 ½ pounds skirt steak, trimmed: This cut’s rich flavor and quick cooking time make it perfect for grilling.
- 1 tablespoon olive oil: Helps season the steak and keeps it juicy on the grill.
- Salt and black pepper, to taste: Essential for seasoning the steak and amplifying natural flavors.
- 2 cups cooked white or brown rice: The comforting and hearty base that soaks up all the delicious juices.
- 1 cup cherry tomatoes, halved: Adds a burst of freshness and a pop of bright color.
- 1 avocado, sliced: Brings creamy richness and a pleasant contrast to the grilled steak.
- ½ cup canned black beans, rinsed and drained: Boosts the protein and fiber for a super satisfying bowl.
- ¼ cup crumbled queso fresco or feta cheese: Adds a salty, tangy finish that complements all the flavors.
- ¼ cup chopped red onion: Offers sharpness and crunch for balance.
- Fresh cilantro leaves, for garnish: Bright and herbaceous, tying the entire dish together.
- For the chimichurri sauce:
- ½ cup fresh parsley, finely chopped: The herbaceous base bursting with freshness.
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried): Provides an earthy depth.
- 3 garlic cloves, minced: Adds pungent sharpness and warmth.
- ½ cup olive oil: Gives the sauce its rich, silky texture.
- 2 tablespoons red wine vinegar: Brings tangy acidity that brightens the sauce.
- ½ teaspoon crushed red pepper flakes: Offers subtle heat for a kick.
- Salt and pepper, to taste: Enhances and balances all the flavors.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Season and Grill the Skirt Steak
Begin by rubbing your skirt steak with olive oil, salt, and freshly ground black pepper on both sides. Preheat your grill or grill pan to medium-high heat — this high temperature is crucial for developing those beautiful grill marks and sealing in the juicy flavors. Cook the steak for about 3 to 4 minutes on each side if you prefer medium-rare, but feel free to adjust based on your preferred doneness. Once grilled, let the steak rest for 5 minutes to allow the juices to redistribute, ensuring every slice remains tender and packed with flavor. When ready, slice the steak thinly against the grain to maximize tenderness.
Step 2: Prepare the Chimichurri Sauce
While the steak cooks, it’s time to whip up the vibrant chimichurri sauce that truly elevates this recipe. Combine finely chopped parsley, oregano, and minced garlic in a bowl, then stir in olive oil, red wine vinegar, crushed red pepper flakes, and a pinch of salt and pepper. Mix everything together thoroughly — the oil and vinegar work beautifully together to create a smooth sauce that’s bursting with fresh, zesty, and slightly spicy flavor that will complement the grilled steak perfectly.
Step 3: Assemble the Rice Bowls
Now for the fun part: building your bowl! Start with a base of warm cooked rice, either brown or white, depending on your preference. Top with thin slices of the juicy skirt steak followed by halved cherry tomatoes, creamy avocado slices, black beans, crumbled queso fresco, and red onion for some crunch. Finally, generously drizzle the homemade chimichurri sauce over the bowl, and garnish with fresh cilantro leaves for a gorgeous pop of green and extra herby brightness.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
To elevate your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe, consider adding extra garnishes like thinly sliced jalapeños for heat, a squeeze of lime for brightness, or even a sprinkle of toasted pumpkin seeds for crunch. These simple additions can personalize each bowl to your taste and add exciting new layers of flavor.
Side Dishes
This dish is wonderfully complete on its own, but if you’re looking to round out your meal, a simple green salad with a tangy vinaigrette or charred grilled vegetables make excellent light and fresh sides. You could also serve warm, crusty bread to soak up any extra chimichurri sauce left on your plate.
Creative Ways to Present
Try serving the components separated family-style, letting everyone assemble their own Skirt Steak Rice Bowls with Chimichurri Sauce Recipe at the table. Alternatively, use vibrant, patterned bowls or cast-iron skillets for presentation to highlight the rustic, colorful charm of this meal. Wrapping it in warm tortillas for steak tacos is another fun twist if you want to switch up the serving style.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe should be stored in airtight containers in the refrigerator within two hours of cooking. The steak slices will remain tender and flavorful for up to 3 days, while the chimichurri sauce can be kept chilled separately for up to a week.
Freezing
While the steak and chimichurri sauce freeze well separately, the fresh components like avocado and tomatoes do not fare well in the freezer. Freeze cooked steak slices wrapped tightly in plastic wrap in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating gently to avoid overcooking.
Reheating
Reheat the steak slices in a skillet over medium-low heat to retain juiciness, and warm your rice in the microwave covered with a damp paper towel. Serve topped with fresh avocado and a drizzle of reserved chimichurri sauce to maintain freshness and flavor as if it were just made.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! Flank steak is a great substitute for skirt steak as both are flavorful and best sliced thin against the grain. Grilled chicken also works well if you prefer poultry, offering versatility while keeping things delicious.
Is this recipe gluten-free?
Yes, the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is naturally gluten-free as long as you choose gluten-free rice and check that your queso fresco or feta does not contain any additives with gluten.
Can I make the chimichurri sauce ahead of time?
Yes, chimichurri sauce actually tastes even better when made a few hours or the day before, allowing the flavors to meld. Store it in an airtight container in the refrigerator and bring to room temperature before serving.
What can I substitute for queso fresco?
If you can’t find queso fresco, feta cheese is a delicious alternative. Both add a lovely salty tang and crumbly texture that complements the rest of the bowl beautifully.
How spicy is the chimichurri sauce?
The sauce has a mild to medium heat thanks to the crushed red pepper flakes. You can easily adjust the spice level by adding more or less flakes according to your taste preferences.
Final Thoughts
There’s something truly magical about biting into a bowl full of bold flavors, fresh textures, and vibrant colors like in this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. It’s a dish that effortlessly blends simplicity with gourmet appeal—perfect for any weeknight or special occasion. Give it a try for yourself, and you might just find your new favorite go-to meal that impresses every time.
Print
Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
- Diet: Gluten Free
Description
This flavorful Skirt Steak Rice Bowl with Chimichurri Sauce combines tender grilled skirt steak with fresh, vibrant ingredients served over a bed of rice. The zesty chimichurri sauce adds an herby, garlicky punch, making this dish a perfect quick and satisfying Latin American-inspired main course.
Ingredients
For the Steak and Bowl
- 1 ½ pounds skirt steak, trimmed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup canned black beans, rinsed and drained
- ¼ cup crumbled queso fresco or feta cheese
- ¼ cup chopped red onion
- Fresh cilantro leaves, for garnish
For the Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Season the Steak: Rub the skirt steak with olive oil, then season both sides generously with salt and black pepper to enhance its natural flavor.
- Grill the Steak: Preheat a grill or grill pan to medium-high heat. Cook the steak for 3–4 minutes on each side for medium-rare doneness, or cook longer to your desired level. Once done, remove from heat and let it rest for 5 minutes to retain juices.
- Slice the Steak: After resting, slice the skirt steak thinly against the grain to ensure tenderness in each bite.
- Make the Chimichurri Sauce: In a bowl, mix finely chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and pepper. Stir well until combined to create a vibrant and flavorful sauce.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each with sliced steak, halved cherry tomatoes, sliced avocado, black beans, crumbled queso fresco, and chopped red onion.
- Finish and Serve: Drizzle the prepared chimichurri sauce over each bowl and garnish with fresh cilantro leaves for a fresh, aromatic touch. Serve immediately and enjoy.
Notes
- You can substitute skirt steak with flank steak or grilled chicken depending on preference.
- Add sautéed peppers or corn for additional vegetable options and flavor complexity.
- Use cauliflower rice instead of regular rice for a low-carb version of this recipe.
