If you’re looking for a dynamic dinner idea that’s both packed with flavor and visually stunning, you’re going to fall hard for these Skirt Steak Rice Bowls with Chimichurri Sauce. Each bowl bursts with juicy, seared steak, fresh veggies, creamy avocado, and a vibrant, herb-packed chimichurri sauce that ties everything together. The simple layering makes it a dream to assemble, and every bite delivers a satisfying mix of textures and tastes.
Ingredients You’ll Need
Every ingredient here brings something special to these Skirt Steak Rice Bowls with Chimichurri Sauce. From the rich, savory steak to crisp veggies and that zippy green sauce, you’ll see how each component layers up into something truly craveable.
- Skirt steak: The star of the show, skirt steak brings tenderness and a robust beefy flavor that pairs perfectly with bold chimichurri.
- Cooked white or brown rice: This fluffy base soaks up all the steak juices and sauce—choose your favorite or use a mix for extra texture.
- Cherry tomatoes (halved): Their juicy sweetness adds pops of color and freshness in every bite.
- Avocado (sliced): Creamy avocado adds richness and balances the acidity of the chimichurri.
- Red onion (thinly sliced): A sharp bite that wakes up the whole bowl—go easy if you prefer milder flavor or give slices a quick soak in water.
- Queso fresco or feta (crumbled): This salty, tangy cheese finishes off each bowl with a soft, lush bite.
- Olive oil: Used for both the steak sear and chimichurri, it lends depth and silkiness to every element.
- Salt and pepper: These basics bring everything into balance, from seasoning the steak to rounding out your sauce.
- Fresh parsley (finely chopped): The vibrant backbone of chimichurri, parsley brings freshness and color.
- Fresh or dried oregano: A touch of fresh or dried oregano gives the chimichurri its signature herbal flair.
- Garlic (minced): Garlic infuses the sauce with piquant depth—don’t be shy if you love bold flavor.
- Red wine vinegar: This gives your chimichurri just the right zing to cut through the richness of the steak.
- Red pepper flakes: An optional but encouraged dash of heat to keep things lively and exciting.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce
Step 1: Mix the Chimichurri Sauce
Start by whisking together the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a medium bowl. This sauce is the punchy, aromatic secret to your Skirt Steak Rice Bowls with Chimichurri Sauce—letting it sit while you prepare the other ingredients gives the flavors time to meld beautifully.
Step 2: Season and Rest the Steak
Generously season the skirt steak with salt and pepper on both sides. Allow it to come to room temperature for a few minutes; this helps the steak cook more evenly and stay juicy inside.
Step 3: Sear the Skirt Steak
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, lay in the steak and let it sear without moving, about 3 to 4 minutes per side. A quick, high-heat sear gives your steak a flavorful crust while keeping the interior tender—just what you want for these satisfying bowls.
Step 4: Rest and Slice the Steak
Transfer the steak to a cutting board and rest for five minutes. This crucial pause locks in the juices. Then, slice thinly against the grain to deliver melt-in-your-mouth steak in every forkful.
Step 5: Assemble the Bowls
To build your Skirt Steak Rice Bowls with Chimichurri Sauce, start with a bed of warm rice. Top it with the sliced steak, cherry tomatoes, avocado, red onion, and a generous sprinkle of queso fresco. Finish it all with a vibrant drizzle of chimichurri—don’t be shy, this sauce goes on everything!
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce
Garnishes
This dish is a playground for color and flavor, so finish each bowl with thoughtful garnishes. A handful of freshly chopped parsley, a flourish of extra queso fresco, and a final spoonful of chimichurri will make your Skirt Steak Rice Bowls with Chimichurri Sauce truly pop, both on the table and the palate.
Side Dishes
These rice bowls are a meal in themselves, but if you’d like to round things out, serve them with crispy plantain chips, a light green salad, or some charred corn on the cob. Their fresh flavors and crunch beautifully complement the bold, herby notes of the main event.
Creative Ways to Present
To make dinner extra fun, try setting up a build-your-own bowl bar with all the toppings laid out. Let friends or family assemble their own Skirt Steak Rice Bowls with Chimichurri Sauce—they’ll love choosing their favorite combinations. You can also pack bowls in lunch containers for a portable, energizing meal the next day.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the rice, steak, veggies, and chimichurri in separate containers in the fridge. This keeps everything fresh, and you can assemble new bowls as needed for quick lunches or dinners. The fresh components will stay vibrant for up to three days.
Freezing
To freeze, place extra sliced steak and cooked rice in airtight containers. Chimichurri can also be frozen in small jars or ice cube trays for single servings. Thaw everything in the fridge overnight before reheating and assembling new Skirt Steak Rice Bowls with Chimichurri Sauce.
Reheating
When ready to enjoy again, gently reheat the steak and rice in the microwave or on the stovetop until just warmed through. Give the chimichurri a good stir, or add a fresh splash of olive oil and vinegar to perk it up before drizzling over your revived bowl.
FAQs
Can I use a different cut of steak?
Yes, if skirt steak isn’t available, flank steak works wonderfully, or even thinly sliced sirloin. Just be sure to cut against the grain for maximum tenderness in your Skirt Steak Rice Bowls with Chimichurri Sauce.
How spicy is the chimichurri sauce?
The heat level is mild, thanks to the red pepper flakes, but you can easily adjust the spice to suit your tastes—add more flakes for heat lovers or omit them entirely for a tamer sauce.
Can this recipe be made dairy-free?
Absolutely! Simply skip the cheese or swap in your favorite plant-based crumble to keep these bowls totally dairy-free while retaining their creamy-tangy finish.
Is meal prepping possible with this recipe?
Yes—Skirt Steak Rice Bowls with Chimichurri Sauce are fantastic for meal prep. Prepare all components ahead of time and store them separately; assemble just before eating for the best texture and flavor.
What other vegetables work well in these bowls?
Get creative! Sliced cucumbers, grilled corn, roasted bell peppers, or shredded cabbage add extra color and crunch, making each Skirt Steak Rice Bowl with Chimichurri Sauce customizable and exciting every time.
Final Thoughts
It’s hard not to get excited about a meal this vibrant, flavorful, and easy to pull together. Skirt Steak Rice Bowls with Chimichurri Sauce are a guaranteed crowd-pleaser, whether for a family dinner or an impressive lunch. Give this recipe a try and discover how quickly it will become a favorite in your kitchen, too!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savor the bold flavors of Latin American cuisine with these delicious Skirt Steak Rice Bowls topped with a zesty chimichurri sauce. These bowls are a perfect balance of protein, grains, and fresh vegetables, making them a satisfying and wholesome meal.
Ingredients
For the rice bowls:
- 1 lb skirt steak
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup crumbled queso fresco or feta
- 1 tablespoon olive oil
- Salt and pepper to taste
For the chimichurri sauce:
- 1 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 cloves garlic (minced)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Prepare the chimichurri sauce: In a bowl, whisk together parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Let it sit while you cook the steak.
- Cook the skirt steak: Season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side. Let it rest before slicing thinly against the grain.
- Assemble the rice bowls: Layer cooked rice in bowls, top with sliced steak, cherry tomatoes, avocado, red onion, and queso fresco. Drizzle with chimichurri sauce and serve.
Notes
- These rice bowls are ideal for meal prep. Store ingredients separately and assemble before eating.
- You can substitute skirt steak with flank steak or grilled chicken for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
