Steak Chimichurri Bowls (Print Version)
# Ingredients:
→ Steak
01 -
1½ tsp kosher salt
02 -
1½-2 lbs skirt steak
03 -
2 tbsp oil (like avocado, grapeseed, or canola)
04 -
¼ tsp freshly ground black pepper
→ For Serving
05 -
2-3 cups white rice, cooked
06 -
Chimichurri sauce (1 cup of cilantro-based)
07 -
Fresh lime wedges (optional)
08 -
Pickled red onions, optional
09 -
Flaky salt, optional
10 -
Optional: A handful of fresh cilantro leaves
# Instructions:
01 -
Dry the steak with a paper towel. Sprinkle salt and black pepper all over. Let it sit at room temperature for 15 minutes or so.
02 -
Follow directions to whip up a cilantro chimichurri sauce.
03 -
Get your cast-iron skillet smoking hot by heating it up on high for 5 minutes. Add the oil carefully, then place down the steak. Let it sear for 2-3 minutes on each side for a medium-rare finish (125-130°F).
04 -
After cooking, leave the steak alone for 5-10 minutes so the juices settle. Then, slice it thin against the grain.
05 -
Spoon some rice into each serving bowl. Add steak slices on top and drizzle with chimichurri.
06 -
For extra flair, sprinkle flaky sea salt or add whatever you like—lime, red onions, or cilantro.
# Notes:
01 -
Swap skirt steak for other cuts if needed.
02 -
Serve this alongside roasted plantains for a fun twist.
03 -
Toss in some veggies like avocado or corn if you want!