Name: Skirt Steak Rice Bowls with Chimichurri Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 1½–2 lbs skirt steak; 1½ tsp Kosher salt; ¼ tsp freshly ground black pepper; 2 Tbsp neutral oil (grapeseed, canola, or avocado oil); 1 cup cilantro chimichurri; 2–3 cups cooked white rice; Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

I love how this dish brings together juicy, pan-seared skirt steak, fluffy white rice, and a vibrant cilantro chimichurri sauce. The quick-pickled red onions and optional grilled vegetables add layers of flavor and texture, making each bite a delightful experience. It's a simple yet impressive meal that I can whip up in about 40 minutes.

Why I Love This Recipe

This recipe is a staple in my kitchen for several reasons. First, it's incredibly flavorful—the combination of the savory steak, tangy chimichurri, and pickled onions is irresistible. Second, it's quick and easy to prepare, making it perfect for busy weeknights. Lastly, it's versatile; I can customize it with different vegetables or grains based on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

1½–2 lbs skirt steak (or your preferred cut of steak)
1½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon 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

Directions

Season the steak: I start by patting the steak dry with a paper towel, then seasoning it generously with Kosher salt and black pepper on all sides. I let it sit at room temperature for at least 15 minutes before cooking.
Make the chimichurri sauce: If I haven't already, I prepare the cilantro chimichurri sauce.
Cook the steak: I heat a large cast-iron skillet over high heat for about 5 minutes, until it's very hot. I add the neutral oil, then carefully place the seasoned steak in the skillet. I cook it for 2–3 minutes per side, or until the internal temperature reaches 125–130°F for medium-rare. I remember that the temperature will continue to rise as it rests.
Rest and slice the steak: I allow the steak to rest for 5–10 minutes before slicing it thinly across the grain.
Assemble the rice bowls: I divide the cooked rice evenly between bowls, top each with sliced skirt steak, and spoon as much chimichurri sauce on top as I like. I sprinkle the steak with a pinch of flaky sea salt and add optional toppings like pickled red onions, additional cilantro, and lime wedges.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 10 minutes
Inactive time: 20 minutes
Total time: 40 minutes

Variations

I enjoy experimenting with this recipe by:

Changing the protein: Sometimes I use flank steak, hanger steak, or even grilled chicken instead of skirt steak.
Using different grains: I swap out white rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
Adding vegetables: I include grilled or sautéed vegetables like zucchini, bell peppers, or corn to add more nutrition and flavor.
Trying different sauces: I occasionally replace the chimichurri with sauces like basil and lemon vinaigrette, cilantro lime crema, or spicy mayo for a different taste profile.

Storage/Reheating

To store leftovers, I keep the steak, rice, and toppings in separate airtight containers in the refrigerator for up to 3 days. When reheating, I warm the steak and rice separately to maintain their textures. I reheat the steak gently to avoid overcooking and the rice until it's hot throughout. I assemble the bowls fresh when ready to eat.

FAQs

How do I know when the steak is cooked to medium-rare?

I use a meat thermometer to check the internal temperature of the steak. For medium-rare, I look for a temperature of 125–130°F. I remember that the steak will continue to cook slightly as it rests.

Can I make the chimichurri sauce ahead of time?

Yes, I often prepare the chimichurri sauce a day in advance. It allows the flavors to meld together, and it saves me time when I'm ready to cook the steak.

What can I use if I don't have a cast-iron skillet?

If I don't have a cast-iron skillet, I use a heavy-bottomed stainless steel skillet or a grill pan. The key is to use a pan that can get very hot to achieve a good sear on the steak.

How do I make quick-pickled red onions?

I slice red onions thinly and place them in a mixture of vinegar, water, sugar, and salt. I let them sit for at least 30 minutes to pickle. They add a tangy crunch to the rice bowls.

Can I freeze the cooked steak?

Yes, I can freeze the cooked steak. I slice it, place it in a freezer-safe container, and freeze it for up to 3 months. When I'm ready to eat, I thaw it in the refrigerator and reheat it gently.

Conclusion

Skirt Steak Rice Bowls with Chimichurri Sauce are a delicious and versatile meal that I can prepare quickly. The combination of juicy steak, flavorful chimichurri, and customizable toppings makes it a favorite in my household. Whether I'm cooking for a weeknight dinner or entertaining guests, this recipe never disappoints.

Skirt Steak Rice Bowls with Chimichurri Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Dish
Method: Pan-Seared
Cuisine: Latin American
Diet: Gluten Free

Print Recipe

Description

A flavorful and versatile meal featuring juicy, pan-seared skirt steak served over fluffy white rice with vibrant cilantro chimichurri sauce and optional toppings like pickled red onions and lime wedges.

Ingredients

1½–2 lbs skirt steak
1½ tsp Kosher salt
¼ tsp freshly ground black pepper
2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
1 cup cilantro chimichurri
2–3 cups cooked white rice
Optional: fresh cilantro, flaky sea salt, pickled red onions, lime wedges

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Instructions

Pat the steak dry with a paper towel and season with Kosher salt and black pepper. Let sit at room temperature for 15 minutes.
Prepare the cilantro chimichurri sauce if not done already.
Heat a large cast-iron skillet over high heat for about 5 minutes. Add oil and sear steak for 2–3 minutes per side, until internal temperature reaches 125–130°F.
Remove steak from skillet and let rest for 5–10 minutes. Slice thinly against the grain.
Divide cooked rice among bowls, top with sliced steak, spoon chimichurri sauce over, and add optional toppings like pickled onions, cilantro, and lime wedges.