Crazy Flavorful Steak with Herby Vinegar Sauce
When you want an easy, flavorful weeknight dinner, look no further than these Skirt Steak Rice Bowls with Chimichurri Sauce. After dozens of tests (it was arduous, truly 🤣), I’ve found that my personal favorite cut of beef for rice bowls (both for ease of cooking and flavor) is skirt steak, though you can use whichever cut you like. Thinner cuts of steak like skirt or flank steak cook quickly, pan-searing in just 10 minutes. Can’t beat that on busy weeknights!
The inspiration for this recipe? My marinated-steak with chimichurri!
While the bright, citrusy cilantro chimichurri can be swapped for any bright, punchy sauce you love, the combination of pan-seared steak, quick pickled red onions, and vinegar work so well together. I love to serve this over white rice with grilled vegetables on the side for a complete meal. Absolutely flavor-packed!
Chef-Tested Tips 👩🏻🍳
- Cast-iron = crust. Whether you’re cooking a skirt steak, or you’ve swapped it for another cut (hanger steak, ribeye, flank, whatever), nothing beats cast-iron heat retention when it comes to beef.
- Season early to tenderize the meat. Up to 2 hours ahead is great.
- Cut against the grain. Shorter muscle strands = melt-in-your-mouth bites.
- Sauce after cooking. The vinegar would scorch in the pan–keep it fresh and bright on top.
- Use neutral oil when cooking over high heat, as it has a higher smoke point and is less likely to burn.
Step-by-Step Instructions
This rice bowl recipe focuses on how to pan sear steak properly (it’s easy, trust me!). it’ll get drenched with sauce after cooking.
- Pat the steak dry on all sides with a paper towel, then season generously with Kosher salt and black pepper. Allow the steak to come to room temperature before cooking.
- Prepare the chimichurri sauce by combining red wine vinegar, Kosher salt, garlic, shallot, and a fresno chile pepper in a bowl. Add chopped cilantro, parsley, and olive oil, then mix well.
- Preheat a cast-iron pan over high heat, add a little neutral oil, then cook for 2-3 minutes per side (I like steak medium-rare — the internal temperature should be 125°F-130°F).
- Allow the steak to rest for 5-10 minutes then slice against the grain. Serve over rice, then spoon cilantro chimichurri sauce on top. Enjoy with pickled red onions!
Steak Cooking 101
- To ensure even cooking, allow the steak to come to room temperature before you begin.
- Let the steak rest for 5-10 minutes before slicing so the juices can redistribute.
Other Sauces You Could Use:
- Fresh basil and lemon vinaigrette (I have yet to find a dish that isn’t improved upon with this sauce!)
- Cilantro lime crema made with sour cream: For a creamier rice bowl.
- Italian salsa verde with capers and anchovies: Essentially the Italian version of a chimichurri.
- Ginger scallion sauce: To make Asian steak bowls.
- Cilantro lime garlic dressing: Another light, herbaceous sauce.
- Homemade spicy mayo with kewpie: Goes well with everything, not just sushi!
Serving Suggestions
I love this over fluffy white rice, but you can substitute brown rice, quinoa, or any other grain you love. If you’re going grain-free, this is delicious over a bed of baby spinach or thinly sliced lacinato kale.
Get creative with rice bowl toppings! A few ideas: sliced avocado, halved cherry tomatoes, grilled corn, black beans, or sautéed zucchini and yellow squash.
Rice Bowl Inspiration
I could eat rice bowls every day of the week. A few of my current favorites:
If you’re craving an easy weeknight steak recipe that is punchy, acidic, and endlessly versatile, be sure to give these skirt steak rice bowls a try. I can’t wait to hear what you think!
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More Easy Steak Recipes To Try!
30-Minute Miso Marinated Steak Tips Ari’s Easy Homemade Steak Tartare Easy Flank Steak Salad with Marinated Onions How To Reverse Sear Filet Mignon Sesame-Marinated Cast Iron Ribeye
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Skirt Steak Rice Bowls with Chimichurri Sauce
Video
Equipment
Ingredients
For the steak
- 1½-2 lbs skirt steak, though you can substitute with your favorite cut of steak
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed, canola, or avocado oil
For serving
- 1 cup cilantro chimichurri
- 2-3 cups cooked white rice
- Optional, but recommended: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak. Pat the steak dry with a paper towel, then season generously with 1½ tsp Kosher salt and ¼ tsp (or more, depending on personal preference) of black pepper on all sides. Allow the steak to sit at room temperature for at least 15 minutes before cooking.
- Make the chimichurri sauce. If you haven't already, make our Cilantro Chimichurri sauce.
- Cook the steak. Heat a large cast-iron skillet over high heat for about 5 minutes, until very hot. Add 2 Tbsp neutral oil, then carefully add the seasoned steak to the skillet. Cook for 2-3 minutes per side, or until an internal temperature of 125-130F is reached. The temperature will continue to rise as it rests. For medium-rare, we want the final temperature 130-135F.
- Allow the steak to rest for 5-10 minutes before slicing thinly across the grain.
- Assemble rice bowls. Divide rice evenly between bowls, then top each with sliced skirt steak. Spoon as much of the chimichurri sauce on top as you like, then sprinkle the steak with a pinch of flaky sea salt. Optional for serving: pickled red onions, additional cilantro, and lime wedges.
Notes
- Nutrition facts are an estimate based on my homemade chimichurri sauce and do not include additional garnishes.
- To make-ahead: Prepare the chimichurri sauce a day in advance. The steak can be seasoned 1-2 hours in advance.
- Leftovers and storage: Store any leftover steak separately from the rice and toppings in airtight containers in the refrigerator for up to 3 days.
- Recommended for serving in rice bowls: sautéed zucchini or corn, sliced avocado, roasted or grilled veggies, fresh spinach.
- Instead of white rice, consider serving with roasted plantains.
Nutrition
Photography by: Megan McKeehan
We all loved these. I used a thermometer and cooked exactly as you suggested and the steak was perfect. And that chimichurri! I want it on everything from here on.
Cilantro chimichurri is my favorite summer sauce of all time–delicious on everything! Cheers, Ari
This was soooo good! Honestly my new favorite recipe. The grocery store didn’t have skirt steak, so I used flap steak instead and I think I like it better with that cut actually!
Oh, I’ll definitely have to try it with flap steak next! Thanks Michelle, so glad you enjoy this one. Cheers, Ari