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Turn ordinary skirt steak into stunning rice bowls topped with zesty chimichurri sauce. This 40-minute dish gives you steakhouse-level results with perfectly cooked meat, fluffy rice, and homemade herb sauce. Every bowl delivers multiple taste sensations from juicy steak to punchy chimichurri.
While getting to know South American cooking, I found this mix hits the sweet spot between easy cooking methods and knockout flavors.
Key Components
- Skirt steak: Look for good fat marbling throughout
- Fresh herbs: Form the backbone of your chimichurri
- Extra virgin olive oil: Helps flavors blend together
- Red wine vinegar: Adds necessary tang
- Fresh garlic: Creates flavor foundation
Full Ingredients List (Feeds 4)
For the Steak & Rice:
- 1.5 lbs skirt steak
- 2 cups white rice, cooked
- Salt and pepper to taste
- Neutral oil for cooking
For the Chimichurri:
- 1 cup each fresh cilantro and parsley
- 4 garlic cloves
- 1 shallot
- 1 Fresno chile
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
Bowl Assembly Steps
- Get The Steak Ready:
- Dry the meat with paper towels, add plenty of salt and pepper, and let it sit for 20 minutes at room temperature.
- Mix The Sauce Base:
- Put chopped garlic, shallot, vinegar, and salt together and wait 10 minutes.
- Handle The Herbs:
- Chop cilantro, parsley, and chile finely, then mix with the vinegar blend and oil.
- Cook The Meat:
- Use a really hot pan to sear steak for 3 minutes on each side for medium-rare.
- Let It Sit:
- Give the meat 10 minutes to rest before cutting across the grain.
- Stack Your Bowl:
- Start with rice, add meat slices, and pour chimichurri on top.
- Finish It Off:
- Add pickled onions, extra herbs, and lime pieces if you want.
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The Argentine cook who taught me always said patience makes perfect steak bowls - giving meat time to rest is what makes it so juicy.
Pairing Ideas
Make your meal even better with extra toppings and sides. Set up a DIY bowl bar with pickled onions, avocado slices, grilled corn, and extra sauce. Try adding black beans or roasted sweet potatoes to make it more filling. Serve everything separately so everyone can make their own perfect bowl.
Tasty Twists
Change up these flexible bowls by trying different base ingredients and add-ons. Switch to quinoa or cauliflower rice if you want, or go low-carb with a bed of roasted veggies. You can swap in flank or hanger steak too. Make the recipe yours by adding cherry tomatoes, grilled bell peppers, or Mexican-style corn.
Keeping Leftovers
Keep everything tasting great by storing each part on its own. Chimichurri stays good in a sealed container for up to five days. Leftover meat will keep for about three days if wrapped well. When you're ready to eat again, warm the steak gently so it doesn't overcook. The sauce actually tastes better after sitting in the fridge for a day.
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Final Thoughts
These steak bowls have become what I cook when I want to impress without much effort. Though they're easy to make, paying attention to cooking temp and resting time gets you amazing results that beat restaurant versions. Just remember, good ingredients and the right cooking steps will give you perfect bowls every time.
Frequently Asked Questions
- → What other steak works here?
- Flank, hanger, or flat iron steak are great swaps.
- → How should I slice the steak?
- Cut thin strips going against the grain for juicy bites.
- → Can I prep this early?
- Make the chimichurri first, but cook the steak fresh before eating.
- → What extras go well with this?
- Roasted corn, avocado, zucchini, plantains, or spinach are tasty sides.
- → Why rest the steak after cooking?
- Letting it sit for 5-10 minutes keeps all the juices inside.