After a long day filled with the usual hustle and bustle, nothing beats the satisfaction of whipping up a delicious, restaurant-quality dinner in the comfort of your own home. That’s exactly why I love these Skirt Steak Rice Bowls with Chimichurri Sauce! Imagine sinking your teeth into perfectly seared, juicy skirt steak paired with fluffy rice and finished with a vibrant cilantro chimichurri—it’s a harmony of flavors that dances on your palate.
The beauty of this recipe lies not only in its incredible taste but also in its simplicity. In just 40 minutes, you can serve a dish that feels both gourmet and comforting. With the option to customize your protein and toppings, this dish can easily become a weeknight staple that keeps everyone at the table happy. So roll up your sleeves, and let’s transform those regular weeknight dinners into something special!
Why will you adore Skirt Steak Rice Bowls?
Quick and Easy: With just 40 minutes of cooking time, you can serve a satisfying meal that rivals any restaurant.
Endless Customization: Tailor your dish with various steak options or colorful toppings, making it perfect for every palate.
Zesty Flavor Pop: The cilantro chimichurri adds a fresh, vibrant kick that elevates the whole bowl.
Balanced Meal: This recipe combines protein, carbs, and veggies, creating a nutritious and fulfilling dinner option.
Crowd-Pleaser: Ideal for family gatherings or casual dinners, it’s a dish that everyone will love! For quick tips on how to store leftovers, check out our make-ahead tips.
Essential Skirt Steak Rice Bowls Ingredients
For the Steak
• Skirt Steak – This tender cut cooks quickly and adds incredible flavor; you can substitute with flank or sirloin steak for variations.
• Kosher Salt – This enhances the steak’s natural flavor and helps create a delicious crust when seared; sea salt works as a great alternative.
• Black Pepper – Freshly ground pepper adds depth and a slight heat that complements the dish beautifully.
• Neutral Oil – A high smoke point oil, like grapeseed or avocado oil, is perfect for achieving that coveted sear on the steak.
For the Rice Base
• Cooked White Rice – This fluffy foundation provides a blank canvas for the bowl; feel free to swap it for brown rice, quinoa, or even serve on baby spinach for a fresh twist.
For the Chimichurri Sauce
• Cilantro Chimichurri – This vibrant sauce enhances the skirt steak’s flavor profile; both store-bought or homemade varieties are delicious options.
Optional Toppings
• Fresh Cilantro – Adds a burst of herbal freshness that brightens the entire dish.
• Flaky Sea Salt – A sprinkle on top intensifies the flavors of the bowl.
• Quick-Pickled Red Onions – These add a tangy crunch that balances the heartiness of the steak.
• Lime Wedges – A squeeze of lime before eating elevates the flavors with a zesty brightness.
• Seasonal Veggies – Grilled corn or sautéed zucchini brings added texture and nutritional value to your meal.
With these key ingredients, you’re on your way to creating your own irresistible Skirt Steak Rice Bowls with Chimichurri Sauce!
How to Make Skirt Steak Rice Bowls
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Prep the Steak: Pat your skirt steak dry with paper towels, then season all sides generously with kosher salt and black pepper. Allow it to sit at room temperature for about 15 minutes to enhance the flavor.
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Make Chimichurri Sauce: If you’re using homemade chimichurri, whip it up while the steak is resting. Otherwise, grab your store-bought version for a quick delight.
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Cook the Steak: Preheat your cast-iron skillet over high heat for around 5 minutes. Add a splash of neutral oil, then carefully add your seasoned steak. Cook for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F for that perfect medium-rare doneness.
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Rest and Slice: After cooking, let the steak rest for 5-10 minutes—this step is crucial for achieving tenderness. Once rested, slice the steak against the grain into thin strips for easy eating.
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Assemble Bowls: Start by dividing the fluffy cooked white rice into bowls. Top each bowl with the sliced skirt steak, a generous drizzle of chimichurri, and a sprinkle of flaky sea salt. Feel free to customize with your favorite optional toppings as you wish.
Optional: Add quick-pickled red onions for an extra tangy crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Skirt Steak Rice Bowls with Chimichurri Sauce?
Let’s create a delightful meal experience that pairs beautifully with the zesty flavors of your skirt steak rice bowls.
- Grilled Vegetables: A medley of seasonal veggies adds a colorful crunch and complements the smoky steak. Think bell peppers, zucchini, and asparagus.
- Cilantro Lime Rice: Infusing your rice with lime and cilantro brightens every bite, creating a refreshing harmony with your flavorful bowls.
- Creamy Avocado Salad: The creaminess of avocado topped with fresh tomatoes and lime juice offers a smooth texture contrast to the hearty bowls.
- Roasted Potatoes: Crispy roasted potatoes seasoned with herbs provide a rustic, comforting addition, perfectly complementing the savory steak.
- Corn on the Cob: Sweet, grilled corn brings a juicy burst of flavor that pairs wonderfully with the chimichurri sauce and steak.
- Margaritas: Sip on a light and refreshing margarita, which complements the dish’s vibrant flavors while adding a festive touch to your dinner table.
- Chocolate Mousse: End your meal on a sweet note with this indulgent dessert. Its rich chocolate flavor beautifully balances the savory notes of your dinner.
- Pickled Red Onions: A simple side of quick-pickled onions can elevate the whole meal, adding tanginess that cuts through the richness of the steak.
- Garlic Bread: Serve with warm garlic bread for a comforting touch, especially perfect for soaking up the delicious chimichurri.
Skirt Steak Rice Bowls Variations
Feel free to explore these delightful twists that make this dish uniquely yours.
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Different Steak: Swap skirt steak for flank steak, sirloin, or even chicken for a new taste sensation. Each protein brings its own flavor to the bowl!
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Grain Alternatives: Use brown rice or quinoa for a nuttier flavor and added nutrition. For a low-carb option, cauliflower rice is a fantastic substitute!
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Spice It Up: Add sriracha or your favorite hot sauce for a spicy kick. A little heat can elevate the entire experience, bringing warmth and excitement to each bite.
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Flavorful Sauces: Try a spicy salsa or creamy tahini dressing instead of chimichurri for a unique zest. Each sauce transforms the bowl into a whole new creation.
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Fresh Veggies: Top with roasted bell peppers, grilled asparagus, or roasted sweet potatoes for added flavor and nutrition. These veggies will enhance the taste while contributing delightful textures.
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Herb Infusions: Toss in fresh herbs like parsley, basil, or mint to amp up the freshness. A sprinkle of herbs right before serving completely changes the dish’s character.
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Nutty Crunch: Add toasted nuts or seeds, like pumpkin or sesame seeds, for an unexpected crunch. They not only add texture, but also provide a delightful nutty flavor.
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Citrus Zing: Squeeze fresh lime or orange juice over the top for a burst of citrus freshness. The bright acidity will lighten the dish and enhance all the other flavors beautifully.
With these variations, your Skirt Steak Rice Bowls can become a different adventure every time!
How to Store and Freeze Skirt Steak Rice Bowls
Fridge: Store leftovers in airtight containers in the fridge for up to 3 days. Keep the skirt steak and rice separate for best texture when reheating.
Freezer: If you want to store your skirt steak rice bowls long-term, you can freeze the steak and rice separately for up to 3 months.
Reheating: When ready to eat, thaw overnight in the fridge. Reheat the steak in a skillet over medium heat until warmed through, and warm the rice in the microwave or a steamer.
Chimichurri Storage: Store leftover chimichurri sauce in a sealed container in the fridge for up to 1 week. It can also be frozen in small portions for later use.
Make Ahead Options
These Skirt Steak Rice Bowls with Chimichurri Sauce are a fantastic choice for meal prepping! You can prepare the chimichurri sauce up to 24 hours in advance and store it in an airtight container in the refrigerator to maintain its vibrant flavor. Additionally, cook the rice and store it separately in the fridge for up to 3 days. On the day you plan to serve, simply reheat the rice until hot and cook your skirt steak according to the recipe instructions. To keep the steak juicy, let it rest after cooking, then slice it against the grain just before assembling the bowls. This approach ensures you enjoy restaurant-quality Skirt Steak Rice Bowls without the rush!
Expert Tips for Skirt Steak Rice Bowls
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Sear It Right: Ensure your skillet is preheated properly before adding the steak. A very hot skillet is crucial for achieving that delicious sear!
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Doneness Matters: Use a meat thermometer to check for a perfect medium-rare steak at 125-130°F. This prevents overcooking and keeps your skirt steak juicy.
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Rest the Meat: Let the steak rest for 5-10 minutes after cooking. This step is essential for locking in the juices and enhancing tenderness in your skirt steak rice bowls.
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Customize Wisely: Feel free to mix and match proteins and toppings to suit your taste. Just remember, some ingredients may require different cooking times or seasoning levels.
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Chimichurri Choices: If time is tight, don’t hesitate to grab store-bought cilantro chimichurri. It’s a convenient option that still elevates your skirt steak rice bowls delightfully!
Skirt Steak Rice Bowls with Chimichurri Sauce Recipe FAQs
How do I select the best skirt steak?
Absolutely! When choosing skirt steak, look for a bright red color and a good amount of marbling—those little flecks of fat that render down during cooking, enhancing flavor and tenderness. Avoid any cuts with dark spots or excessive fat on the edges, as they’ll affect the quality. If skirt steak isn’t available, flank steak or sirloin can also work nicely as alternatives.
How should I store leftovers of skirt steak rice bowls?
Very! To store leftovers, place the sliced steak and rice in airtight containers separately to maintain their textures for up to 3 days in the refrigerator. Be sure they cool completely before sealing, as residual heat can lead to moisture buildup. This way, you’ll enjoy your skirt steak rice bowls just as deliciously upon reheating!
Can I freeze skirt steak rice bowls?
Absolutely! To freeze, allow the cooked steak and rice to cool down completely first. Then, place them in freezer-safe bags or airtight containers, ensuring to remove excess air. They can be frozen for up to 3 months. When you’re ready to enjoy them again, thaw them in the fridge overnight and reheat in a skillet for best results.
What if my steak is tough after cooking?
I often make sure to slice the steak against the grain to keep it tender. If you find your steak is tough, it may be that it overcooked or needed a longer resting period. Always use a meat thermometer for perfect doneness—aim for 125-130°F for medium-rare and let it rest for 5-10 minutes before slicing. This technique helps retain juices and tenderness.
Is chimichurri sauce safe for my pets?
Caution is key! While cilantro is safe for dogs in small amounts, chimichurri sauce often contains garlic and spices that are not safe for pets. It’s best to keep chimichurri as a human-only dressing. If your pet happens to consume a small amount, keep an eye on them, but it’s always safer to stick with food made specifically for them.
Can people with gluten intolerance enjoy these rice bowls?
Absolutely! The skirt steak rice bowls are gluten-free as the ingredients we’ve selected, including rice and chimichurri sauce, contain no gluten. Always double-check any store-bought components you might use, like sauces or toppings, to ensure they meet your dietary needs, and you’re ready to savor every delicious bite!
Savory Skirt Steak Rice Bowls with Zesty Chimichurri Sauce
Ingredients
Equipment
Method
- Pat your skirt steak dry with paper towels, then season all sides generously with kosher salt and black pepper. Allow it to sit at room temperature for about 15 minutes.
- If you’re using homemade chimichurri, whip it up while the steak is resting. Otherwise, grab your store-bought version.
- Preheat your cast-iron skillet over high heat for around 5 minutes. Add a splash of neutral oil, then add your seasoned steak. Cook for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F for medium-rare.
- Let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
- Divide the cooked white rice into bowls. Top with sliced skirt steak, chimichurri, and sprinkle with flaky sea salt. Customize with optional toppings as desired.