Description

These Skirt Steak Rice Bowls are loaded with juicy, tender steak, fluffy rice, and fresh, vibrant chimichurri sauce. It’s a quick, flavorful meal perfect for busy weeknights or meal prep. The zesty chimichurri pairs perfectly with the savory steak, creating a dish that’s both satisfying and refreshing.

Ingredients

Units Scale

For the Skirt Steak:

1 1/2 pounds skirt steak
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Juice of 1 lime

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Rice Bowls:

2 cups cooked white or brown rice
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese (optional)
Fresh lime wedges for serving

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Instructions

Marinate the Steak:
In a bowl, combine olive oil, garlic, cumin, smoked paprika, lime juice, salt, and pepper. Rub this mixture all over the skirt steak. Let it marinate for at least 30 minutes (or up to 2 hours) in the fridge.
Make the Chimichurri Sauce:
In a small bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and set aside to allow the flavors to meld.
Cook the Steak:
Heat a grill or skillet over high heat. Cook the skirt steak for 3–4 minutes per side for medium-rare, depending on thickness. Let it rest for 5 minutes before slicing thinly against the grain.
Assemble the Bowls:
Divide the cooked rice among bowls. Top with sliced skirt steak, cherry tomatoes, avocado, red onion, and feta (if using).
Finish with Chimichurri:
Drizzle chimichurri sauce generously over the steak and veggies. Serve with lime wedges for an extra burst of freshness.

Notes

Make Ahead: You can prepare the chimichurri sauce up to 3 days in advance.
Substitutions: Swap skirt steak for flank steak or grilled chicken if preferred.
Spice Level: Adjust red pepper flakes in the chimichurri to control the heat.