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If you're looking for a dish that embodies bold flavors, vibrant colors, and a delightful mix of textures, look no further than Skirt Steak Rice Bowls with Chimichurri Sauce. This dish features succulent skirt steak marinated to perfection, served over a fluffy bed of rice, and topped with a zesty chimichurri sauce that brings everything to life. The appeal of this recipe lies not just in its deliciousness but also in its cultural roots, which celebrate the vibrant cooking traditions of South America, particularly Argentina, where chimichurri is a staple.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Indulge in these delicious Skirt Steak Rice Bowls topped with homemade Chimichurri Sauce! This vibrant meal features tender skirt steak marinated in spices, paired with fluffy jasmine rice and a zesty chimichurri made from fresh herbs, garlic, and lime. Perfect for a hearty dinner, you can add optional toppings like avocado and cherry tomatoes for extra freshness. Quick to prepare and packed with flavor, this dish is a must-try!
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Ingredients
  

For the Skirt Steak:

1 ½ pounds skirt steak

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

For the Rice:

2 cups jasmine rice

4 cups water

1 tablespoon butter

Salt, to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

½ cup fresh cilantro, finely chopped

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

½ cup olive oil

2 tablespoons red wine vinegar

Juice of 1 lime

Salt and black pepper, to taste

For Toppings (optional):

Sliced avocado

Radishes, thinly sliced

Cherry tomatoes, halved

Lime wedges

Instructions
 

Prepare the Chimichurri Sauce:

    - In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, lime juice, salt, and pepper. Mix well and set aside for at least 30 minutes to allow the flavors to meld.

      Cook the Rice:

        - Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes. Fluff with a fork and stir in butter.

          Season the Skirt Steak:

            - While the rice cooks, season the skirt steak with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 15 minutes.

              Cook the Skirt Steak:

                - Preheat a grill or skillet over high heat. Once hot, add the marinated skirt steak and cook for about 3-5 minutes on each side, depending on your preferred level of doneness. Transfer to a cutting board and let it rest for 5 minutes before slicing against the grain.

                  Assemble the Rice Bowls:

                    - In bowls, start with a base of fluffy jasmine rice. Layer on sliced skirt steak, and drizzle generously with chimichurri sauce. Top with your choice of optional toppings like avocado, radishes, cherry tomatoes, and lime wedges.

                      Serve:

                        - Serve immediately while the rice and steak are warm. Enjoy each bite of your delicious skirt steak rice bowls with chimichurri sauce!

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4