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
Scale
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.
