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Turn basic skirt steak into stunning rice bowls topped with zesty chimichurri sauce. This quick 40-minute dish delivers homestyle magic with perfectly cooked meat, fluffy rice, and herby sauce. Every bowl packs layers of taste from juicy steak to tangy chimichurri.
While trying out foods from South America, I found this mix hits the sweet spot between easy cooking and knockout flavors.
Key Components
- Skirt steak: Look for good fat running through it
- Herbs that pop: Form the backbone of your chimichurri
- Rich olive oil: Helps blend the sauce flavors
- Red wine vinegar: Adds the tang you need
- Garlic cloves: Creates that wow-factor smell
Full Ingredient List (Feeds 4)
For the Steak & Rice:
- 1.5 lbs skirt steak
- 2 cups white rice, cooked
- Salt and pepper to taste
- Neutral oil for cooking
For the Chimichurri:
- 1 cup each fresh cilantro and parsley
- 4 garlic cloves
- 1 shallot
- 1 Fresno chile
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
Bowl Creation Steps
- Get The Steak Ready:
- Dry the meat with paper towels, add plenty of seasoning, then let it sit out for 20 minutes.
- Whip Up The Sauce:
- Mix chopped garlic, shallot, vinegar, and salt together and wait 10 minutes.
- Handle The Greens:
- Chop cilantro, parsley, and chile finely, then stir into your vinegar mix with oil.
- Cook It Right:
- Sear steak in a super hot pan, about 3 minutes each side for pink middle.
- Give It Time:
- Let the meat chill out for 10 minutes before cutting across the lines.
- Stack Your Bowl:
- Start with rice, add meat slices, then pour chimichurri over everything.
- Top It Off:
- Scatter some pickled onions, extra herbs, and lime chunks on top.
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The old cook from Argentina who taught me always said the real trick to amazing steak bowls is waiting patiently after cooking for the juiciest results.
Ways To Serve
Make these bowls even better with loads of extra toppings and sides. Set up a make-your-own station with tangy pickled onions, fresh avocado slices, charred corn, and extra sauce. Throw in some black beans or orange sweet potatoes for bigger appetites. Keep everything in separate dishes so folks can build their perfect meal.
Mix-Up Ideas
Switch things up with these flexible bowls by trying different bases and add-ins. Swap in quinoa or riced cauliflower instead of regular rice, or go light on carbs with a bed of roasted veggies. Try flank or hanger cuts if you can't find skirt steak. Make it your own by adding little tomatoes, charred bell peppers, or Mexican-style grilled corn.
Keeping Leftovers Fresh
Keep everything tasting great by putting each part in its own container. The green sauce stays good in a sealed jar for about five days. Leftover meat can go in the fridge for up to three days if wrapped well. When you want more, heat the steak gently so it doesn't get tough. Funny enough, the sauce actually tastes better after a night in the fridge.
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Final Thoughts
These steak bowls have become what I cook when I want to wow someone without trying too hard. They're simple to make but paying attention to cooking heat and resting time makes them taste like they came from a fancy restaurant. Just remember, good stuff going in and proper cooking means awesome bowls coming out.
Frequently Asked Questions
- → What can I use instead of skirt steak?
- Flank, hanger, or flat iron steak are great swaps.
- → How should I cut the steak?
- For tender slices, go thin and slice against the grain.
- → Is this meal good for prepping ahead?
- You can make the chimichurri early, but cook the steak fresh before eating.
- → What extras go well with this dish?
- Add roasted veggies, avocado, corn, or fresh spinach for variety.
- → Why let steak sit before slicing?
- Resting lets the juices spread out, making each bite tastier.