When you want an easy, flavorful weeknight dinner, look no further than these Skirt Steak Rice Bowls with Chimichurri Sauce. You can use any cut of beef that you love, but I’m partial to skirt steak or flank steak for rice bowls. Those thinner cuts of steak cook quickly, which keeps the cook time to just 10 minutes. Can’t beat that on busy weeknights!
While the cilantro chimichurri can be switched out for any sauce recipe you love, the combination of pan seared steak, quick pickled red onions, and herbaceous vinegar sauce work so well together. I love to serve this over white rice with grilled vegetables on the side for a complete meal. I think you’ll agree that it is not lacking for flavor.
For more delicious rice bowl recipes, consider trying our 20-Minute Shrimp Bowls with Spicy Mayo, 30-Minute Air Fryer Salmon Bites with Hot Honey, or these boldly flavored 20-Minute Tandoori Salmon Rice Bowls next! Or, for another quick and easy steak recipe, consider trying this Citrus-Marinated Skirt Steak with Chimichurri.
What’s In Skirt Steak Rice Bowls?
- Skirt steak (you can substitute with your favorite cut of steak, such as flank steak, hanger steak, NY strip, ribeye — whatever you prefer)
- Kosher salt, black pepper, and neutral oil: Once seasoned well, the steak will be pan seared in a bit of neutral oil (olive oil has a low smoke point and will burn at high heat) in a cast-iron skillet. Use a light oil, such as grapeseed, avocado oil, or canola oil.
For the chimichurri sauce, you’ll need: red wine vinegar, Kosher salt, garlic, chopped shallot, Fresno chile, cilantro, parsley, and extra virgin olive oil. (This is where you want a flavorful, high-quality oil for the best taste!)
How To Make Steak Rice Bowls
This rice bowl recipe focuses on how to pan sear steak properly (it’s easy, trust me!) and then dress it
- 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 125-130F).
- 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!
This is a vinegar and herb-based uncooked sauce originating from Argentina and Uruguay. It can come in both red and green varieties. Mine is made with red wine vinegar, a fresno chili pepper for heat, and lots of cilantro and parsley (yes, I prefer equal parts of both!).
If the pan was screaming hot when the room temperature steak went in, it should take 2-3 minutes per side for medium rare. The best way to confirm is to check with a meat thermometer. The internal temp should be 125F for medium-rare. It will continue to rise another 5 degrees or so as it rests (for 5-10 minutes) before slicing.
Absolutely! We recommend skirt steak or flank steak, both of which are thin and have a quick cook time. Sirloin steak would work well, but will have a longer cook time.
Tips For Cooking Steak At Home
- To ensure even cooking, allow the steak to come to room temperature before you begin.
- While a burger should be seasoned just before it hits the pan or the grill, a steak can be seasoned — and is recommended, actually! — 1-2 hours in advance. This will help to tenderize the meat.
- Don’t cut into the steak as soon as it comes out of the pan. Let it rest for 5-10 minutes before slicing so the juices can redistribute.
- The best way to ensure tender, juicy skirt steak, is to slice it thin against the grain.
- And lastly, use a high-quality piece of beef.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Prepare the chimichurri sauce a day in advance. The steak can be seasoned 1-2 hours in advance, but is best cooked and enjoyed fresh.
- Leftovers and storage: Store any leftover steak separately from the rice and toppings in airtight containers in the refrigerator for up to 3 days.
- To freeze: While the chimichurri sauce freezes well, it’s best to freeze the steak separately and assemble fresh bowls when serving for optimal taste and texture.
How To Serve
I love this over fluffy white rice, but you can certainly 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.
Other serving suggestions: sliced avocado, halved cherry tomatoes, grilled corn, black beans, or sautéed zucchini and yellow squash.
If you make my easy Steak Rice Bowls with Chimichurri Sauce, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
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
Skirt Steak Rice Bowls with Chimichurri Sauce
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
- 1 cup cilantro chimichurri
- 2-3 cups cooked white rice
- Optional, but recommended: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
- 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.
- Nutrition facts are an estimate based on my homemade chimichurri sauce and do not include additional garnishes.
- 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.
Photography by: Megan McKeehan