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
Scale
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
