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
Scale
- 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.