If you are craving a dish that bursts with bold, fresh flavors and satisfying textures, this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is exactly what you need. Tender, perfectly seared skirt steak pairs beautifully with vibrant chimichurri sauce, creamy avocado, sweet corn, and juicy cherry tomatoes, all nestled on a bed of fluffy rice. This meal not only looks stunning but also delivers a burst of Latin American-inspired taste with every bite. It’s a celebration of simplicity and flavor, perfect for a weeknight dinner or a relaxed gathering with friends.
Ingredients You’ll Need
This recipe shines because it relies on straightforward, fresh ingredients that each play a special role in building layers of flavor and texture. From the robust, smoky skirt steak to the zesty, herb-packed chimichurri sauce, every element is essential and easy to find.
- 1 ½ pounds skirt steak: The star protein, known for its rich beefy flavor and quick cooking time.
- 2 tablespoons olive oil: Keeps the steak juicy and adds a subtle fruity note when searing.
- 1 teaspoon garlic powder: Infuses the meat with savory depth without overpowering it.
- 1 teaspoon smoked paprika: Adds a smoky warmth that complements the grilled flavor beautifully.
- ½ teaspoon salt: Balances and enhances all the flavors.
- ½ teaspoon black pepper: For a subtle kick and aromatic heat.
- 3 cups cooked white or brown rice: The perfect base that soaks up chimichurri and steak juices.
- 1 cup cherry tomatoes (halved): Adds freshness and a juicy pop of color.
- 1 avocado (sliced): Brings creamy richness that contrasts perfectly with zesty sauce.
- ½ cup corn kernels: Offers a sweet crunch; fresh, canned, or grilled all work great.
- ¼ cup crumbled queso fresco or feta cheese: Provides tangy saltiness and a creamy texture.
- Fresh lime wedges: For squeezing just before eating to brighten every bite.
- 1 cup fresh parsley (packed): The herb base of the chimichurri, bringing freshness and color.
- ¼ cup fresh cilantro: Adds a bright, slightly citrusy note to the sauce.
- 3 cloves garlic: Essential for that pungent, aromatic kick in chimichurri.
- 2 tablespoons red wine vinegar: Delivers the tang that makes chimichurri pop.
- ½ teaspoon red pepper flakes: Just enough heat to wake up your taste buds.
- ½ teaspoon salt: Helps to balance and bring out the herbs’ flavors.
- ¼ teaspoon black pepper: Adds mild, fragrant spice to the sauce.
- ½ cup olive oil: Smooths and binds the chimichurri together with richness.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Step 1: Prepare the Chimichurri Sauce
Start by combining the fresh parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor. Pulse the mixture a few times to begin blending the ingredients. While the processor is running, slowly drizzle in the olive oil until the sauce turns slightly chunky but well combined. This chimichurri will be the vibrant heartbeat of your rice bowls, delivering herbal brightness with a touch of heat.
Step 2: Season the Skirt Steak
Pat the skirt steak dry to ensure a good sear, then rub it with olive oil, garlic powder, smoked paprika, salt, and black pepper, coating evenly. Let the steak rest at room temperature for about 15 minutes—this helps it cook more evenly and absorb the seasoning. This simple seasoning combo ensures every bite is packed with smoky, garlicky flavor.
Step 3: Cook the Skirt Steak
Heat a grill or cast iron skillet over high heat until it’s hot and ready to sizzle. Cook the skirt steak for 3 to 4 minutes on each side, aiming for a juicy medium-rare, or longer if you prefer more well-done meat. After cooking, allow the steak to rest for 5 minutes; the juices will redistribute, making every bite tender and juicy. Then slice thinly against the grain to maximize tenderness.
Step 4: Assemble the Bowls
Divide the cooked rice evenly among four bowls, creating a cozy base. Arrange the thin slices of steak over the rice, then add halved cherry tomatoes, avocado slices, corn kernels, and a sprinkle of crumbled queso fresco. Generously spoon the chimichurri sauce on top, letting its bright green hues and flavors shine. Serve immediately with fresh lime wedges for squeezing.
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Garnishes
Fresh garnishes elevate this dish effortlessly. A few extra sprigs of parsley or cilantro add a pop of green and freshness. Lime wedges are not just beautiful—they offer an acidic brightness that cuts through the richness, making every bite lively and balanced. A pinch of red pepper flakes on top can also add an inviting heat for those who like it spicy.
Side Dishes
While these bowls are complete on their own, they also pair wonderfully with crisp green salads or roasted vegetables like asparagus or bell peppers. Light, refreshing sides complement the robust steak and chimichurri, keeping your meal balanced and satisfying.
Creative Ways to Present
Serve these rice bowls in rustic ceramic bowls for a homey feel or sleek, modern dishes if you want to impress guests. Layering ingredients thoughtfully not only looks beautiful but ensures a delicious combination in every mouthful. For gatherings, consider offering extra chimichurri sauce and toppings on the side so everyone can customize their bowl exactly how they like.
Make Ahead and Storage
Storing Leftovers
You can store any leftover skirt steak, rice, and chimichurri separately in airtight containers in the refrigerator. Keeping components separate preserves their textures—the steak stays tender, the rice remains fluffy, and the chimichurri sauce keeps its fresh vibrancy.
Freezing
Skirt steak and rice don’t freeze as well when combined due to texture changes, but you can freeze the cooked steak alone for up to three months. The chimichurri sauce is best enjoyed fresh but can be frozen in ice cube trays for small portions to use later. Defrost gently in the refrigerator before using.
Reheating
To reheat leftovers, warm the steak and rice gently in the microwave or on the stovetop to avoid drying out the meat. Add fresh chimichurri sauce just before serving to maintain its lively herbal flavor.
FAQs
Can I use another cut of steak for the recipe?
Absolutely! While skirt steak is ideal for its flavor and quick cooking time, flank or hanger steak can also work well. Just be sure to slice against the grain to keep the meat tender.
Is this recipe gluten-free?
Yes, this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe naturally contains no gluten, making it perfect for those with gluten sensitivities or celiac disease.
Can I make the chimichurri sauce ahead of time?
Definitely! Chimichurri tastes even better after resting for a few hours or overnight as the flavors meld beautifully. Store it in an airtight container in the fridge until ready to use.
What rice should I use for this recipe?
Both white and brown rice work excellently here; choose based on your preference for texture and nutrition. Brown rice offers a nuttier taste and more fiber, while white rice provides a softer mouthfeel that nicely balances the toppings.
How spicy is the chimichurri sauce?
The chimichurri has a gentle kick from the red pepper flakes, but it’s easily adjustable. If you want it milder, reduce or omit the flakes. For extra heat, add a pinch more to taste.
Final Thoughts
There’s something truly special about the combination of juicy skirt steak and vibrant chimichurri sauce over a bed of rice, and this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe captures that magic perfectly. It’s a dish that feels both indulgent and fresh, simple yet impressive. I encourage you to try making this at home and discover how a few quality ingredients can come together to create a meal full of joy and flavor. Your taste buds are in for a genuine treat!
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Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Skirt Steak Rice Bowls with Chimichurri Sauce recipe features tender, grilled skirt steak served over a bed of fluffy rice, topped with fresh cherry tomatoes, creamy avocado, sweet corn, and crumbled queso fresco. Finished with a vibrant, herbaceous chimichurri sauce, these bowls offer a perfect balance of smoky, savory, and fresh flavors ideal for a satisfying Latin American-inspired meal.
Ingredients
Steak and Bowls
- 1 ½ pounds skirt steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup corn kernels (fresh, canned, or grilled)
- ¼ cup crumbled queso fresco or feta cheese
- Fresh lime wedges for serving
Chimichurri Sauce
- 1 cup fresh parsley, packed
- ¼ cup fresh cilantro
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Prepare the Chimichurri Sauce: Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor. Pulse a few times to begin breaking down the herbs and garlic. Slowly drizzle in the olive oil while blending until the sauce is slightly chunky and well combined. Transfer the sauce to a bowl and set aside.
- Season the Steak: Pat the skirt steak dry with paper towels. Rub both sides of the steak evenly with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper. Allow the steak to sit at room temperature for 15 minutes to absorb the flavors and ensure even cooking.
- Grill the Steak: Preheat a grill or cast iron skillet over high heat until very hot. Place the steak on the grill or skillet and cook for 3 to 4 minutes per side, or until it reaches medium-rare doneness or your desired level of cooking. Remove the steak from the heat and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the Steak: After resting, slice the skirt steak thinly against the grain for maximum tenderness.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each portion with slices of steak, cherry tomatoes, avocado slices, corn kernels, and crumbled queso fresco. Spoon generous amounts of chimichurri sauce over the top. Serve each bowl with fresh lime wedges for squeezing over the dish.
Notes
- For a low-carb version, substitute the rice with cauliflower rice.
- All components can be prepared ahead of time and assembled when ready to eat for convenience.
- The chimichurri sauce pairs beautifully with chicken or roasted vegetables, making it versatile beyond this recipe.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
