Irresistible Skirt Steak Rice Bowls with Chimichurri Sauce

There’s nothing quite like the aroma of a sizzling skirt steak, the kind that lifts your spirits and makes your mouth water just thinking about it. When you pair that succulent meat with vibrant chimichurri sauce and fluffy rice, you have a dish that is not only delicious but also brings joy to any table. These Skirt Steak Rice Bowls with Chimichurri Sauce are the ultimate comfort food that packs a punch of flavor and texture in every bite.

Imagine sitting down after a long day, your family gathered around, laughter filling the air as you dig into these colorful bowls. The tender steak, fresh herbs, and zesty sauce create an unforgettable medley that will have everyone asking for seconds. Whether it’s a casual weeknight dinner or a celebratory feast, this dish is perfect for any occasion.

I remember the first time I made these Skirt Steak Rice Bowls my friends were wowed by how quickly they disappeared from the table. We all agreed it was a hit

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Opt for high-quality skirt steak for tenderness and flavor marinate it for extra juiciness.
• White Rice: Use long-grain white rice it cooks evenly and offers a lovely base for your bowl.
• Fresh Parsley: Brighten up the chimichurri sauce with fresh parsley look for vibrant green leaves.
• Garlic: Fresh garlic enhances flavor choose firm cloves for the best taste.
• Red Wine Vinegar: This adds acidity to balance flavors in your chimichurri opt for quality brands.
• Olive Oil: Use extra virgin olive oil for rich flavor in both steak marinade and chimichurri.
• Red Pepper Flakes: Add heat to taste start small if you’re sensitive to spice.
• Lime Juice: Freshly squeezed lime juice adds brightness to each bite avoid bottled versions if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparing the Marinade

Start by mixing olive oil, minced garlic, lime juice, red wine vinegar, and red pepper flakes in a bowl. This marinade will infuse your skirt steak with irresistible flavor while keeping it tender.

Marinating the Skirt Steak

Place your skirt steak in a zip-top bag and pour half of the marinade over it. Seal tightly and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.

Cooking the Rice

While your steak marinates, rinse one cup of white rice under cold water until it runs clear. Combine with two cups of salted water in a pot over medium heat. Bring to a boil before reducing heat to low and covering until cooked through (about 18-20 minutes).

Grilling the Skirt Steak

Heat your grill or skillet over high heat until smokin’ hot. Remove steak from marinade (discard leftover marinade) and grill each side for about 3-4 minutes until seared but still medium-rare inside.

Making Chimichurri Sauce

In a food processor or bowl, combine fresh parsley, garlic cloves, red wine vinegar, lime juice, and olive oil. Pulse or mix until everything is finely chopped but still slightly chunky this sauce should be vibrant

Assembling Your Bowls

Fluff your cooked rice with a fork before spooning generous portions into bowls. Slice grilled skirt steak against the grain into thin strips and arrange beautifully on top of the rice. Drizzle chimichurri sauce generously over everything before serving.

Now you have created stunning Skirt Steak Rice Bowls with Chimichurri Sauce Enjoy this colorful culinary masterpiece that will impress family and friends alike while bringing smiles all around.

This recipe is not just about cooking it’s about creating memories around food that tastes fabulous So gather those loved ones around because these bowls are going to steal everyone’s heart (and stomach). Enjoy

Perfecting the Cooking Process

Start by marinating the skirt steak for at least four hours to infuse flavor. Sear it on high heat for about three minutes per side. While it rests, whip up the chimichurri sauce and prepare your rice.

Add Your Touch

Feel free to swap skirt steak with flank or sirloin if you prefer. Add roasted vegetables like bell peppers or zucchini for extra color and nutrition. You can also spice up the chimichurri with chili flakes if you like heat.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to avoid drying out the meat and keep the rice fluffy.

Sometimes I wonder if my family secretly hopes I’ll fail when I serve this dish, but their satisfied smiles tell me I’ve nailed it once again

FAQ

Can I use a different cut of steak in Skirt Steak Rice Bowls with Chimichurri Sauce?

Absolutely Flank or sirloin steaks are also great alternatives with similar flavors.

How do I know when skirt steak is cooked properly?

Aim for medium-rare at about 130°F for optimal tenderness and juiciness.

Can I make chimichurri sauce ahead of time?

Yes Prepare chimichurri up to two days in advance flavors intensify as it sits.

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Skirt Steak Rice Bowls with Chimichurri Sauce

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Skirt Steak Rice Bowls with Chimichurri Sauce offer a delightful combination of tender, marinated skirt steak served over fluffy rice, topped with a vibrant and zesty chimichurri sauce. This dish is perfect for weeknight dinners or special occasions, bringing comfort and joy to your table. With its bold flavors and colorful presentation, you’ll be sure to impress family and friends alike.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 1 cup long-grain white rice
• 1/2 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tsp red pepper flakes (adjust to taste)
• Juice of 1 lime

Instructions

1. Prepare the marinade by mixing olive oil, minced garlic, lime juice, red wine vinegar, and red pepper flakes in a bowl.
2. Place skirt steak in a zip-top bag, pour half of the marinade over it, seal tightly, and refrigerate for at least 30 minutes (up to 4 hours).
3. Rinse rice under cold water until clear. Combine with 2 cups salted water in a pot; bring to boil. Reduce heat to low and cover until cooked (about 18-20 minutes).
4. Preheat grill or skillet over high heat. Remove steak from marinade (discard leftover marinade) and grill each side for about 3-4 minutes until medium-rare.
5. For chimichurri sauce, blend parsley, garlic, red wine vinegar, lime juice, and olive oil until finely chopped but chunky.
6. Fluff rice with a fork; serve in bowls topped with sliced steak and chimichurri sauce.

Nutrition

• Serving Size: 1 bowl (approximately 300g)
• Calories: 580
• Sugar: 1g
• Sodium: 420mg
• Fat: 34g
• Saturated Fat: 8g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg

Keywords: Marinate the steak overnight for deeper flavor. Customize toppings with roasted vegetables like bell peppers or zucchini for added nutrition. Store leftovers in an airtight container for up to three days; reheat gently.