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
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.
Notes
- You can substitute skirt steak with flank or hanger steak.
- Use brown rice, quinoa, or cauliflower rice as alternatives.
- Store components separately for up to 3 days for best results.
- Reheat steak gently to avoid overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
