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
Scale
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.
