Description
Delicious skirt steak rice bowls topped with vibrant chimichurri sauce, customizable with fresh toppings.
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
- Cook the rice according to package instructions (usually about 15-20 minutes) and keep warm.
- Prepare the chimichurri sauce by mixing parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper in a bowl. Stir well and set aside.
- Pat the steak dry with paper towels. Rub with olive oil, salt, and pepper.
- Preheat your grill or skillet over high heat (about 7-10 minutes).
- Cook the steak for 3-4 minutes per side for medium-rare. Use a meat thermometer to check for 130-135°F (54-57°C). Let rest for 5-10 minutes.
- Slice the steak thinly against the grain.
- Assemble the bowls: Divide rice among bowls, top with sliced steak, chimichurri, cherry tomatoes, onion, and avocado.
- Serve with lime wedges for squeezing before eating.
Notes
For enhanced flavor, let chimichurri sit for a few hours before serving. Leftovers can be stored for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg