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. While many other cuts will work, thinner varieties like skirt or flank steak cook quickly, pan-searing in just 10 minutes. Can’t beat that on busy weeknights!
The combination of pan-seared steak, homemade cilantro chimichurri, and quick pickled red onions work so well together. I love to serve this over white rice with grilled vegetables on the side for a complete meal. 💯
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.
- 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
Don’t Forget
- 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.
I’m a big believer in using what you’ve got on hand. While I don’t always have the ingredients for fresh chimichurri lying around, I can usually whip up another homemade sauce or dressing. My go-to’s during the summer are this fresh basil and lemon vinaigrette and my ultra-creamy cilantro lime sauce made with sour cream. Both are fantastic options here.
Make It A Complete Meal
I love this over fluffy white rice, but you can substitute brown rice, quinoa, whatever you like.
Like with any rice bowl, get creative with the toppings! A few ideas: sliced avocado, halved cherry tomatoes, grilled corn, black beans, or sautéed zucchini and yellow squash.
An easy way to enjoy steak on a weeknight. So here for this. Give it a try and be sure to leave your feedback below!
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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 125-130°F is reached. The temperature will continue to rise as it rests. For medium-rare, we want the final temperature 130-135°F.
- 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
- Note: Nutrition facts are estimates and exclude garnishes.
- Make ahead: Chimichurri can be made 1 day ahead; season steak 1–2 hours before cooking.
- Storage: Refrigerate steak separately from rice and toppings for up to 3 days.
- Freezing: Freeze chimichurri and steak separately; assemble bowls fresh.
- Serving ideas: Add sautéed zucchini or corn, avocado, roasted or grilled veggies, or spinach. Roasted plantains are a great alternative to rice.
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