If you’re craving a vibrant, flavorful meal that feels both fresh and filling, this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe will become your new go-to. The tender, perfectly seasoned skirt steak pairs beautifully with bright, herbaceous chimichurri sauce, making every bite a celebration of bold Latin American-inspired flavors. Layered over fluffy rice and topped with creamy avocado and juicy cherry tomatoes, these bowls offer a delightful balance of textures and colors that are incredibly satisfying. Whether you need a quick weeknight dinner or something special to impress friends, this recipe is as easy as it is delicious.
Ingredients You’ll Need
Great dishes start with straightforward, high-quality ingredients that each contribute something special to the final plate. Here’s what you’ll gather for this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe to make sure every bite sings with flavor and freshness.
- 1 pound skirt steak: Known for its rich flavor and tenderness when cooked right, it’s the star protein of the dish.
- 2 tablespoons olive oil: Adds a silky texture and helps with marinating and cooking the steak.
- 1 teaspoon garlic powder: Infuses a subtle savory punch essential for layering flavor on the meat.
- 1 teaspoon smoked paprika: Brings warm, smoky depth that makes the steak irresistibly tasty.
- 1/2 teaspoon salt: Enhances all the natural flavors and balances the seasoning.
- 1/4 teaspoon black pepper: Adds a mild heat and pungency to the meat rub.
- 2 cups cooked rice: Choose white, brown, or cauliflower rice to create a comforting base for your bowls.
- 1 avocado (sliced): Creamy texture that mellows the spices and adds richness.
- 1/2 cup cherry tomatoes (halved): Juicy bursts of freshness and vibrant color.
- 1/4 cup crumbled queso fresco or feta (optional): Adds a tangy, salty layer that complements the steak.
- lime wedges for serving: Bright citrus to squeeze over, awakening the flavors.
- For the chimichurri sauce: Fresh parsley and oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper combine to create the signature zesty, herbaceous sauce.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Season the Skirt Steak
First, blend olive oil, garlic powder, smoked paprika, salt, and black pepper in a small bowl to create a fragrant rub. Massage this mixture evenly onto both sides of the skirt steak, ensuring that every inch is coated with those bold, smoky spices. This seasoning is what sets the stage for the steak’s unforgettable flavor.
Step 2: Cook the Steak to Perfection
Heat your grill or skillet over medium-high. Once hot, place the skirt steak down and cook it for about 3 to 4 minutes on each side, aiming for a nice char while keeping the inside juicy. The skirt steak loves quick cooking, so watch it carefully! When done to your preferred doneness, transfer it to a plate and let it rest for 5 minutes—this keeps the meat tender and juicy.
Step 3: Prepare the Chimichurri Sauce
While the steak rests, combine the finely chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper in a bowl. Stir everything well until the sauce is vibrant and balanced with fresh herbaceous notes and a little kick from the pepper flakes. This sauce is the spectacular finish that brightens every bite of your bowl.
Step 4: Slice and Assemble
Slice the rested steak thinly against the grain to maximize tenderness. Then, divide the cooked rice evenly among four bowls. Top each bowl with the steak slices, followed by creamy avocado, halved cherry tomatoes, and a sprinkle of queso fresco if you’re using it. Generously drizzle your homemade chimichurri sauce on top and finish with a lime wedge on the side.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
To elevate your bowls even more, consider adding fresh cilantro, a few slices of radish for crunch, or a drizzle of Greek yogurt or sour cream to soften the bold spices. The lime wedges are a must – a fresh squeeze right before digging in makes the flavors pop and keeps the dish lively.
Side Dishes
This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is already quite satisfying, but pairing it with a simple mixed greens salad or some grilled vegetables like zucchini and bell peppers makes the meal heartier and colorful. Black beans or corn salad also complement the Latin-inspired flavors beautifully.
Creative Ways to Present
For a fun twist, serve the steak and chimichurri over a bed of cauliflower rice for a lighter option or even quinoa for extra protein. Layering the components in clear glass bowls creates a stunning visual feast, showing off the vibrant layers of avocado, tomatoes, and herbs. You can also arrange the ingredients family-style on a platter so everyone can build their own bowls.
Make Ahead and Storage
Storing Leftovers
Keep any leftover steak, rice, and chimichurri in separate airtight containers in the refrigerator for up to 3 days. Storing the components separately preserves their freshness better and gives you flexibility when reheating.
Freezing
You can freeze cooked, sliced steak in individual portions for up to 2 months, but it’s best to freeze the chimichurri sauce only if you plan to use it within a month, as fresh herbs lose vibrancy over time. Rice freezes well but may change texture slightly; cauliflower rice freezes better if that’s your base.
Reheating
Reheat the steak gently in a skillet over low heat or in the microwave with a splash of water to keep it moist. Warm rice separately, and add fresh chimichurri sauce just before serving to maintain its bright, fresh flavor. Avoid heating chimichurri sauce to preserve its vibrant taste.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While skirt steak is perfect for its flavor and texture, flank steak is a great substitute. Chicken breast or thighs can also work if you prefer poultry. Just adjust cooking times accordingly to avoid overcooking.
Is it necessary to use fresh herbs for the chimichurri sauce?
Fresh herbs really make a difference in chimichurri’s bright and vibrant profile, but if you only have dried oregano, you can use that sparingly. Just make sure your parsley is fresh for the best flavor.
Can I make the chimichurri sauce ahead of time?
Yes! The chimichurri sauce actually benefits from sitting in the fridge for a few hours or overnight, allowing the flavors to meld and deepen. Just bring it to room temperature before serving.
What kind of rice works best for these bowls?
You can use any rice you like: white rice for classic comfort, brown rice for nuttiness and extra fiber, or cauliflower rice for a low-carb option. All provide a great base to soak up the flavors.
How spicy is the chimichurri sauce?
The red pepper flakes add a mild heat that wakes up the palate without being overwhelming. If you prefer milder, reduce the amount or leave them out entirely. Conversely, add more if you love a spicy kick.
Final Thoughts
This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is a vibrant, nourishing way to bring bold Latin-inspired flavors into your kitchen without fuss or long cooking times. Its balance of smoky, tangy, fresh, and creamy elements makes every bite a joy. I guarantee once you try it, you’ll find yourself craving it again and again, perfect for sharing with family, friends, or savoring solo. So fire up that grill or skillet, and get ready to enjoy a bowl that’s as stunning as it is delicious!
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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-Inspired
- Diet: Gluten Free
Description
Skirt Steak Rice Bowls with Chimichurri Sauce combine tender, flavorful grilled skirt steak with vibrant chimichurri, fresh avocado, and cherry tomatoes atop a bed of your choice of rice. This Latin American-inspired dish is a perfect balance of smoky, tangy, and fresh flavors, ideal for a wholesome, gluten-free main course that’s quick to prepare and satisfying.
Ingredients
Steak and Bowl Ingredients
- 1 pound skirt steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled queso fresco or feta (optional)
- Lime wedges for serving
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Steak Rub: In a small bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix well to form a seasoning paste.
- Season the Steak: Rub the seasoning mixture evenly over both sides of the skirt steak, ensuring full coverage for optimal flavor.
- Cook the Steak: Preheat a grill or skillet over medium-high heat. Place the skirt steak on the hot surface and cook for 3–4 minutes per side, or until it reaches your preferred level of doneness.
- Rest and Slice: Remove the steak from heat and let it rest for 5 minutes to allow juices to redistribute. Then slice thinly against the grain to maximize tenderness.
- Make Chimichurri Sauce: In a bowl, combine finely chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir thoroughly to blend all the flavors and set aside.
- Assemble Bowls: Divide cooked rice evenly among four bowls. Top each with sliced steak, sliced avocado, halved cherry tomatoes, and crumbled queso fresco if using.
- Serve: Drizzle each bowl generously with chimichurri sauce and serve with lime wedges on the side for squeezing over the top.
Notes
- You can substitute flank steak or chicken instead of skirt steak as preferred.
- Chimichurri sauce can be prepared a day in advance and stored in the refrigerator for enhanced flavor development.
- Add black beans or grilled vegetables to the bowls for added nutrition and variety.
