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Transform simple skirt steak into impressive rice bowls crowned with vibrant chimichurri sauce. This 40-minute meal delivers steakhouse quality results featuring perfectly seared meat, fluffy rice, and fresh herb sauce. Each bowl offers layers of flavor from tender steak to bright chimichurri.
During my exploration of South American cuisine, this combination emerged as the perfect balance of simple technique and bold flavors.
Essential Elements
- Skirt steak: Choose well-marbled for best results
- Fresh herbs: Create vibrant chimichurri base
- Quality olive oil: Carries sauce flavors
- Red wine vinegar: Provides essential acidity
- Fresh garlic: Builds aromatic foundation
Complete Ingredients (Serves 4)
For the Steak & Rice:
- 1.5 lbs skirt steak
- 2 cups white rice, cooked
- Salt and pepper to taste
- Neutral oil for cooking
For the Chimichurri:
- 1 cup each fresh cilantro and parsley
- 4 garlic cloves
- 1 shallot
- 1 Fresno chile
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
Creating Bowl Magic
- Prepare The Steak:
- Pat meat dry, season generously, let rest 20 minutes at room temperature.
- Make The Sauce:
- Combine minced garlic, shallot, vinegar, and salt. Let stand 10 minutes.
- Process The Herbs:
- Finely chop cilantro, parsley, and chile, then combine with vinegar mixture and oil.
- Master The Sear:
- Cook steak in smoking hot skillet, 3 minutes per side for medium-rare.
- Rest With Care:
- Let meat rest 10 minutes before slicing against grain.
- Build The Bowls:
- Layer rice, sliced steak, and generous chimichurri drizzle.
- Add Final Touch:
- Garnish with pickled onions, fresh herbs, lime wedges.
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My Argentine mentor always said the secret to perfect steak bowls was patience - allowing proper rest time creates the best texture.
Serving Suggestions
Transform these bowls into a complete feast by offering various toppings and sides. Create a build-your-own bowl station with pickled onions, sliced avocado, grilled corn, and extra chimichurri. Consider serving with black beans or roasted sweet potatoes for heartier portions. Present components separately so guests can customize their bowls.
Creative Variations
Elevate these versatile bowls by experimenting with different bases and additions. Try quinoa or cauliflower rice for alternative grains, or create low-carb versions with roasted vegetables. Consider different protein options like flank steak or hanger steak. Make it your own with additions like cherry tomatoes, grilled peppers, or Mexican street corn.
Storage Solutions
Maintain the perfect flavor by storing components separately. Keep chimichurri in airtight container for up to five days. Store leftover steak wrapped well for up to three days. When reheating, warm steak gently to avoid overcooking. Sauce flavors actually improve after a day of refrigeration.
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Conclusion
These steak bowls have become my go-to recipe for impressive yet easy meals. While simple to prepare, attention to cooking temperature and resting time creates spectacular results that rival any steakhouse version. Remember, quality ingredients and proper technique ensure perfect bowls every time.
Frequently Asked Questions
- → What cut can I substitute for skirt steak?
- Flank steak, hanger steak, or flat iron steak work well as alternatives.
- → How do I slice the steak properly?
- Always slice thinly against the grain for the most tender result.
- → Can I make this ahead?
- Prepare chimichurri ahead, but cook steak just before serving for best results.
- → What sides can I add?
- Try roasted plantains, sautéed zucchini, corn, avocado, or fresh spinach.
- → Why let the steak rest?
- Resting for 5-10 minutes allows juices to redistribute, ensuring a juicier steak.