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
Scale
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
