Skirt Steak Rice Bowls with Chimichurri Sauce
Skirt Steak Rice Bowls with cilantro chimichurri sauce are my go-to for a speedy, restaurant-quality dinner at home. Juicy skirt steak, seared to a perfect medium-rare, rests on fluffy white rice before being drizzled with a bright, herb and citrus chimichurri. A handful of quick-pickled red onions and your favorite seasonal veggies round out the bowl--making each forkful a harmony of savory, tangy, and fresh.
Servings: 6 servings
Calories: 345kcal
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
Calories: 345kcal | Carbohydrates: 15g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 683mg | Potassium: 469mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 3mg
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