Print

Skirt Steak Rice Bowl with Chimichurri Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant bowl of grilled skirt steak over a bed of fluffy rice, topped with zesty chimichurri sauce and fresh vegetables.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the rice according to package instructions, then keep warm.
  2. Combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, kosher salt, and black pepper in a bowl; stir well and set aside.
  3. Pat the skirt steak dry and rub it with olive oil, kosher salt, and black pepper.
  4. Preheat a grill or heavy skillet over high heat until very hot.
  5. Cook the steak for 3 to 4 minutes per side for medium-rare.
  6. Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
  7. Slice the steak thinly against the grain.
  8. Divide the warm rice among serving bowls. Top with sliced steak, chimichurri, cherry tomatoes, red onion slices, and avocado.
  9. Serve with lime wedges on the side.

Notes

Feel free to adjust the heat level in the chimichurri to your preference.

Nutrition

Find it online: https://recypez.com/skirt-steak-rice-bowls-chimichurri-sauce/

Scroll to Top