Juicy Steak Rice Bowl (Print Version)
# Ingredients:
→ Beef
01 -
1½ tsp sea salt
02 -
¼ tsp ground black pepper
03 -
2 tbsp light cooking oil (canola, avocado, or grapeseed)
04 -
1½-2 pounds of skirt beef
→ Toppings and Sides
05 -
Cooked white rice (2-3 cups)
06 -
Handful of fresh cilantro (optional)
07 -
1 cup of chimichurri made with cilantro
08 -
Pinch of flaky salt (only if you want)
09 -
Pickled onions (optional)
10 -
Lime edges for squeezing (optional)
# Instructions:
01 -
Dry off the beef with a paper towel. Sprinkle both sides with salt and pepper. Leave it out for about 15 minutes to rest.
02 -
Whip up a batch of cilantro chimichurri as you like it.
03 -
Heat a heavy pan (like cast iron) on super high for 5 minutes. Pour in oil and evenly fry the steak for 2-3 minutes on each side for a medium-rare doneness (125-130°F).
04 -
Take the steak off the heat and give it 5 to 10 minutes to chill before slicing thinly against the fibers of the meat.
05 -
Spread cooked rice into each dish. Layer with your sliced beef and coat with chimichurri.
06 -
Top the dish with extras like flaky salt, pickled onions, lime, or cilantro if you're feeling fancy.
# Notes:
01 -
Other types of beef can be swapped in.
02 -
Roasted plantains make for a tasty pairing.
03 -
Feel free to throw in extras like fresh corn or some avocado.