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Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
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Skirt Steak Rice Bowls with Chimichurri combine tender, juicy skirt steak with a fresh, zesty chimichurri sauce over fluffy rice and crisp vegetables. This vibrant and flavorful dish is perfect for a quick and satisfying weeknight dinner, offering balanced nutrition and customizable ingredients for any preference.

Ingredients

Scale

Skirt Steak

  • 1 lb well-marbled skirt steak
  • Salt and pepper, to taste
  • 1 tbsp olive oil (for searing)

Rice

  • 1 cup long-grain white or brown rice
  • Water or broth, as needed to cook rice

Chimichurri Sauce

  • 1 cup fresh parsley, packed
  • 2–3 garlic cloves
  • 3 tbsp red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper, to taste

Vegetables & Garnishes

  • 1 cup bell peppers, sliced
  • 1/2 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 lime or lemon, for juice
  • Optional garnishes: chopped fresh cilantro, sliced avocado, toasted pumpkin seeds, flaky sea salt

Instructions

  1. Prepare the Chimichurri Sauce: In a food processor or small bowl, combine fresh parsley, garlic, red wine vinegar, olive oil, salt, and pepper. Blend or whisk until the sauce is vibrant and emulsified. Set aside to allow the flavors to meld.
  2. Cook the Rice: Rinse the rice under cold water until water runs clear. Cook according to package instructions. Fluff with a fork when done to keep grains light and separate.
  3. Sear the Skirt Steak: Season the skirt steak generously with salt and pepper. Heat a cast-iron skillet or grill pan over high heat and add a splash of olive oil. Sear the steak for 3-4 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes. Slice thinly against the grain.
  4. Prepare the Vegetables: While the steak rests, sauté bell peppers and red onions in a little olive oil over medium heat until tender but still crisp, or leave raw for extra freshness. Halve the cherry tomatoes.
  5. Assemble the Bowls: Layer warm rice at the bottom of bowls. Top with sliced skirt steak, sautéed or raw vegetables, and cherry tomatoes. Drizzle generously with chimichurri sauce and finish with a squeeze of lime or lemon juice.

Notes

  • Let the steak rest after cooking to retain juiciness and tenderness.
  • Slice the steak against the grain for the most tender bites.
  • Use fresh herbs and good-quality olive oil in the chimichurri for the best flavor.
  • Adjust cooking time according to your preferred steak doneness.
  • Make the chimichurri sauce and cook rice ahead of time to speed up weeknight meal preparation.
  • Store leftover components separately to maintain freshness and texture.
  • Freeze cooked steak wrapped tightly in foil for up to 2 months; do not freeze chimichurri sauce.
  • Reheat steak gently over low heat; warm rice with a splash of water to maintain moisture.

Nutrition

Keywords: skirt steak, chimichurri, rice bowls, quick dinner, gluten-free, weeknight meal, fresh herbs, sautéed vegetables

Find it online: https://mealsbysarah.com/skirt-steak-rice-bowls-with-chimichurri/