Description
Delicious and easy-to-make skirt steak rice bowls with a flavorful cilantro chimichurri sauce. This meal is a perfect balance of protein, carbs, and fresh herbs, making it a satisfying and vibrant dish.
Ingredients
Units
Scale
For the steak
- 1 1/2–2 lbs skirt steak, though you can substitute with your favorite cut of steak
- 1 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed, canola, or avocado oil
For serving
- 1 cup cilantro chimichurri
- 2–3 cups cooked white rice
- Optional, but recommended: fresh cilantro, flaky sea salt, pickled red onions, lime wedges
Instructions
- Season the steak: Pat the steak dry with a paper towel, then season generously with 1½ tsp Kosher salt and ¼ tsp of black pepper. Let it sit at room temperature for at least 15 minutes.
- Make the chimichurri sauce: Prepare the Cilantro Chimichurri sauce.
- Cook the steak: Heat a cast-iron skillet over high heat, add oil, cook steak for 2-3 minutes per side until desired doneness.
- Allow the steak to rest: Rest for 5-10 minutes before slicing thinly across the grain.
- Assemble rice bowls: Divide rice into bowls, top with steak, chimichurri sauce, flaky sea salt, and optional garnishes.
Notes
- Nutrition facts are an estimate and exclude garnishes.
- Make chimichurri sauce ahead. Season steak in advance.
- Leftovers can be stored separately for up to 3 days. Freeze steak separately for best quality.
- Recommended additional ingredients for serving: sautéed zucchini, sliced avocado, roasted veggies, and fresh spinach.
- Consider serving with roasted plantains instead of white rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
