The aroma of grilled skirt steak wafting through the air, mingling with the tangy notes of chimichurri sauce, is enough to make anyone weak in the knees. Picture a bowl brimming with fluffy rice, topped with juicy steak and vibrant green sauce—pure culinary heaven awaits you in these skirt steak rice bowls with chimichurri sauce. steak queso rice recipe.
This dish is not just a meal; it’s a celebration of flavors and textures that brings people together. Whether it’s a cozy family dinner or a lively summer gathering, these bowls promise to impress even the pickiest eaters. Mediterranean veggie bowls Get ready to dive into a delightful flavor experience that will leave your taste buds dancing!
Why You'll Love This Recipe
- The preparation is straightforward, making it perfect for busy weeknights
- The bold flavors create an explosion of taste in every bite
- Visually, the vibrant colors of the chimichurri sauce make it an eye-catching centerpiece on your dining table
- These bowls are versatile enough to customize based on your favorite ingredients or what’s available in your pantry
I once made these skirt steak rice bowls for my friends during a game night, and let me tell you, the compliments flowed faster than the drinks.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Skirt Steak: Choose well-marbled cuts for maximum tenderness and flavor; it’s worth splurging a bit.
- Cooked Rice: Use jasmine or basmati rice for their fragrant qualities; feel free to use leftovers.
- Fresh Parsley: Look for bright green leaves that signal freshness; they’ll add great color to your sauce.
- Red Wine Vinegar: This tangy ingredient balances the richness of the steak nicely; opt for a quality brand.
- Garlic: Fresh garlic cloves provide an aromatic punch; avoid pre-minced versions if possible.
- Olive Oil: Use extra virgin olive oil for its robust flavor; it’ll enhance your chimichurri immensely.
- Red Pepper Flakes: Add these if you like some heat; they bring just the right amount of kick.
For seasoning:
- Salt and Pepper: Essential for enhancing all flavors; don’t be shy—season generously!
- Lime Juice: Freshly squeezed lime juice brightens up all elements of the dish; zest it up!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Marinade: In a mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, parsley, salt, pepper, and red pepper flakes until well combined.
Marinate the Skirt Steak: Place your skirt steak in a resealable plastic bag and pour half of the marinade over it. Seal tightly and refrigerate for at least 30 minutes to allow flavors to meld.
Cook Your Rice: While the steak marinates, prepare your rice according to package instructions. Fluff it with a fork once cooked for that perfect texture.
Sear the Steak to Perfection: Heat a grill or skillet over medium-high heat. Remove steak from marinade and cook for about 4-5 minutes per side until desired doneness is reached—medium rare is ideal!
Create Your Chimichurri Sauce : In another bowl, combine remaining marinade with finely chopped parsley and lime juice. Stir well to ensure everything is mixed evenly.
Assemble Your Bowls!: Start with a base of fluffy rice in each bowl. Slice the cooked skirt steak against the grain and lay it on top. Drizzle generously with chimichurri sauce before serving.
Enjoy this vibrant dish that combines freshness with rich flavors!
You Must Know
- Skirt steak is best marinated overnight for maximum flavor
- Don’t rush the cooking; let it rest before slicing to keep it juicy
- The chimichurri sauce adds freshness, balancing the rich flavors of the steak and rice bowl beautifully
Perfecting the Cooking Process
Sear the skirt steak first on high heat, then prepare your rice while it rests. This way, everything comes together perfectly, ensuring your meat is juicy and flavorful. flavorful crack burgers.
Add Your Touch
Feel free to swap skirt steak for flank or even chicken! Add roasted veggies or black beans for extra nutrition and flavor. Customizing keeps every bowl exciting.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan to maintain texture and flavor without overcooking.
Chef's Helpful Tips
- Always slice the skirt steak against the grain for tenderness
- A hot grill creates a delicious crust while keeping the inside juicy
- Don’t skip resting time; this step makes all the difference in flavor!
There’s something unforgettable about watching my friends devour these bowls during game night—everyone asking for seconds while I bask in glory as the self-proclaimed dinner hero!
FAQ
Can I use another cut of beef for Skirt Steak Rice Bowls with Chimichurri Sauce?
Mediterranean chicken bowls. For more inspiration, check out this beef macaroni soup recipe.
Absolutely! Flank steak or sirloin works well too, just adjust cooking times accordingly.
How can I make chimichurri sauce spicier?
Add more red pepper flakes or fresh jalapeño to kick up the heat level deliciously.
What rice pairs best with Skirt Steak Rice Bowls with Chimichurri Sauce?
For more inspiration, check out this shrimp and broccoli pasta recipe.
Jasmine or basmati rice complements the dish pleasantly, adding aromatic qualities to each bite.
Skirt Steak Rice Bowls with Chimichurri Sauce
- Total Time: 30 minutes
- Yield: Serves 4
Description
Indulge in the vibrant flavors of skirt steak rice bowls topped with a zesty chimichurri sauce. This dish combines juicy, marinated skirt steak served over fluffy jasmine or basmati rice, creating a deliciously satisfying meal perfect for any occasion. It’s quick to prepare, versatile for customization, and guaranteed to impress your family and friends. Enjoy a culinary experience that brings everyone together with every bite.
Ingredients
- 1 lb skirt steak
- 1 cup cooked jasmine or basmati rice
- 1/4 cup fresh parsley, chopped
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, minced garlic, parsley, salt, pepper, and red pepper flakes.
- Marinate the skirt steak in half of the marinade in a zip-top bag for at least 30 minutes.
- Cook rice according to package instructions.
- Heat grill or skillet over medium-high heat and sear the steak for about 4-5 minutes per side for medium rare.
- Combine remaining marinade with additional parsley and lime juice to make chimichurri sauce.
- Slice steak against the grain; serve over rice and drizzle with chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 2g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: For extra flavor, marinate the steak overnight. Substitute skirt steak with flank or sirloin if desired. Feel free to add roasted vegetables or black beans for added nutrition.