Skirt Steak Rice Bowls with Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
1½-2 lbs skirt steak
02 -
1½ teaspoons kosher salt
03 -
¼ teaspoon freshly ground black pepper
04 -
2 tablespoons neutral oil (grapeseed, canola, or avocado)
→ For Serving
05 -
1 cup cilantro chimichurri sauce
06 -
2-3 cups cooked white rice
07 -
Fresh cilantro (optional)
08 -
Flaky sea salt (optional)
09 -
Pickled red onions (optional)
10 -
Lime wedges (optional)
# Instructions:
01 -
Pat steak dry with paper towel. Season all sides with kosher salt and black pepper. Rest at room temperature for at least 15 minutes.
02 -
Make cilantro chimichurri sauce according to recipe.
03 -
Heat cast-iron skillet over high heat for 5 minutes until very hot. Add oil, then carefully add steak. Cook 2-3 minutes per side for medium-rare (125-130°F).
04 -
Let steak rest 5-10 minutes before slicing thinly across the grain.
05 -
Divide rice between bowls. Top with sliced steak and chimichurri sauce.
06 -
Add flaky sea salt and optional toppings like pickled red onions, cilantro, and lime wedges.
# Notes:
01 -
Can substitute skirt steak with other cuts
02 -
Try serving with roasted plantains
03 -
Add vegetables like corn or avocado if desired