Gluten-free, dairy-free.

Skirt Steak Rice Bowls

Recipe Snapshot

Servings

6

Total Time

40 min

Course

dinner

Ingredients

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.

Season the steak

1

If you haven't already, make our Cilantro Chimichurri sauce.

Make the chimichurri sauce

2

Heat a large cast-iron skillet over high heat until very hot. Add neutral oil, then carefully add the seasoned steak to the skillet. Cook. The temperature will continue to rise as it rests. 

Cook the steak

3

Before slicing thinly across the grain.

Allow the steak to rest

4

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. 

Assemble rice bowls

5

Meet Author

Ari

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