If you’re searching for the perfect marriage of vibrant flavor, bold colors, and irresistible textures, you’re going to fall head over heels for these Skirt Steak Rice Bowls with Chimichurri Sauce. This dish is like a sunny South American adventure in a bowl, featuring juicy steak, hearty rice, caramelized veggies, and a dazzlingly fresh chimichurri that ties everything together. Whether you’re after a weeknight dinner that feels like a treat or aiming to wow weekend guests, this bowl checks all the boxes with minimal fuss.
Ingredients You’ll Need
The ingredients for Skirt Steak Rice Bowls with Chimichurri Sauce are refreshingly simple, yet each plays a starring role in creating a bowl that’s bursting with flavor, color, and irresistible aroma. Here’s what you’ll need, along with a few tips for getting the best out of every component:
- Skirt steak: This cut cooks quickly and soaks up flavor beautifully; be sure to slice it against the grain for maximum tenderness.
- Cooked white or brown rice: Rice forms the foundation of these bowls, providing a warm, fluffy base that soaks up all the juices and sauce.
- Red bell pepper (sliced): Adds sweetness and vibrant color while picking up a touch of smokiness when sautéed or grilled.
- Red onion (sliced): Its natural sweetness emerges when cooked, offering bite and aromatic depth.
- Olive oil: Essential for both sautéing the veggies and making that silky chimichurri shine.
- Salt and black pepper: The essential duo for seasoning steak and veggies to perfection.
- Fresh parsley (finely chopped): The base of your chimichurri, bringing fresh, grassy notes and stunning color.
- Fresh oregano (or dried): Adds an earthy, herbaceous kick to the sauce; use fresh if you have it, dried works too.
- Garlic (minced): For pungency and warmth, garlic is the backbone of any great chimichurri.
- Red wine vinegar: Brightens the chimichurri, giving the whole bowl that signature tangy lift.
- Red pepper flakes: Bring gentle heat and extra dimension to the sauce—adjust to your spice preference.
How to Make Skirt Steak Rice Bowls with Chimichurri Sauce
Step 1: Make the Chimichurri Sauce
Start by preparing the chimichurri so its flavors have time to meld. In a small bowl, combine the finely chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, plus salt and pepper to taste. Stir well and let it sit at room temperature for at least 15 minutes while you prep the rest of your ingredients—this wait is the secret to irresistibly punchy, aromatic sauce.
Step 2: Cook the Skirt Steak
Fire up your grill or a sturdy skillet over high heat. Pat the skirt steak dry (for max caramelization) and season generously with salt and black pepper. Grill or sear for 3 to 4 minutes per side for medium-rare, or until you reach your preferred doneness. Remove the steak, tent loosely with foil, and let it rest for 5 minutes. Resting locks in the juices and ensures every slice is flavorful and tender.
Step 3: Sauté the Veggies
In the same pan used for the steak (or on the grill grates, if you prefer), add a splash of olive oil and toss in the sliced bell peppers and red onions. Cook over medium-high heat, stirring often, until the veggies are tender and have developed lovely, slightly charred edges—about 5 to 7 minutes. The caramelized bits add such craveable depth to your bowl.
Step 4: Cook (or Reheat) the Rice
Whether you opt for white or brown rice, be sure it’s nice and hot. If making fresh, cook your rice according to package instructions. For leftovers, simply reheat in the microwave with a splash of water to keep it steamy and fluffy—perfect for soaking up that dreamy chimichurri.
Step 5: Assemble and Serve
Time for the fun part! Start with a generous scoop of rice in each bowl. Top with those juicy slices of steak, followed by sautéed veggies. Finish with a hearty spoonful (or two!) of chimichurri sauce drizzled over the top. Serve warm and watch as your family or friends dig in with delight!
How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce
Garnishes
Don’t underestimate the magic of a little extra flourish. Sprinkle bowls with additional chopped fresh parsley, a sprinkle of flaky salt, or even a few slices of creamy avocado for richness. For a pop of color and crunch, try some toasted pumpkin seeds or a squeeze of fresh lime right before serving.
Side Dishes
These Skirt Steak Rice Bowls with Chimichurri Sauce are hearty and complete on their own, but they pair beautifully with simple sides. Consider a crisp green salad, grilled corn on the cob, or some tangy pickled onions on the side to complement the bold flavors and keep things fresh and light.
Creative Ways to Present
Switch things up by serving everything family-style on a big platter for a build-your-own bowl experience—always fun for gatherings. You can also use the steak and veggies as a filling for tacos or pile them onto toasted bread for a chimichurri steak sandwich. If you’re feeling extra, serve bowls with a fried or poached egg on top for brunch vibes!
Make Ahead and Storage
Storing Leftovers
Leftovers will keep beautifully for up to 3 days in airtight containers in the refrigerator. Store each component (steak, rice, sautéed veggies, and chimichurri) separately if possible, to maintain the best texture and freshness when it’s time to reassemble your bowls.
Freezing
You can freeze the sliced steak and cooked rice for up to 2 months. Place cooled steak and rice in airtight freezer bags, squeezing out excess air before sealing. Note: While the chimichurri sauce is best fresh, you can freeze it in an ice cube tray and thaw just enough for future bowls or grilled meals.
Reheating
To reheat, warm the steak and rice gently in the microwave or in a covered skillet with a splash of water. Avoid overheating the steak so it stays tender. Veggies can be reheated in a skillet to regain some of their original char and bite. Always add the chimichurri sauce fresh or just before serving for the tastiest results.
FAQs
Can I substitute a different cut of beef for skirt steak?
Absolutely! Flank steak or thinly sliced sirloin are excellent alternatives if you can’t find skirt steak. Just remember to slice against the grain for maximum tenderness in your Skirt Steak Rice Bowls with Chimichurri Sauce.
Is there a way to make this dish spicier?
For those who love a kick, try adding extra red pepper flakes to the chimichurri or toss a few jalapeño slices in with the sautéed veggies. You can even drizzle hot sauce over the finished bowls for a fiery finish.
Can I make this recipe gluten-free?
This recipe is naturally gluten-free as written, as long as you use gluten-free rice and ensure your vinegar and seasonings aren’t processed with gluten-containing additives. It’s a great option for anyone watching their gluten intake.
What vegetables can I add for variety?
Feel free to get creative—zucchini, cherry tomatoes, corn, or even sautéed mushrooms taste wonderful here. Adding a handful of baby spinach or arugula for the last minute of sautéing brings extra color and nutrition to your Skirt Steak Rice Bowls with Chimichurri Sauce.
Do I need a grill to make this recipe?
Not at all! A hot cast-iron skillet or grill pan on the stove-top works just as well, delivering gorgeous caramelization and flavor to the steak. This makes Skirt Steak Rice Bowls with Chimichurri Sauce a year-round favorite, no matter your kitchen setup.
Final Thoughts
These Skirt Steak Rice Bowls with Chimichurri Sauce are the kind of meal that puts a smile on your face—whether you’re feeding family or impressing friends. Give this recipe a try and get ready for a bowl full of bold, fresh flavors and a delicious dash of fun!
Print
Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Savor the flavors of South America with these delicious Skirt Steak Rice Bowls topped with zesty chimichurri sauce. A perfect balance of savory steak, fluffy rice, and vibrant veggies in every bite!
Ingredients
For the Skirt Steak Rice Bowls:
- 1 lb skirt steak
- 2 cups cooked white or brown rice
- 1 red bell pepper (sliced)
- 1/2 red onion (sliced)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped)
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 3 cloves garlic (minced)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Prepare the Chimichurri Sauce: In a small bowl, mix all chimichurri ingredients together and let sit for at least 15 minutes for flavors to develop.
- Cook the Skirt Steak: Preheat a grill or skillet over high heat. Season the skirt steak with salt and pepper. Grill or sear the steak for 3–4 minutes per side for medium-rare, or to your desired doneness. Let it rest for 5 minutes, then slice thinly against the grain.
- Sauté Veggies: In the same pan, sauté the bell pepper and red onion in olive oil until tender and slightly charred, about 5–7 minutes.
- Assemble the Bowls: To assemble the bowls, start with a scoop of rice, then top with sliced steak, sautéed veggies, and a generous spoonful of chimichurri sauce. Serve warm.
Notes
- You can use flank steak or sirloin as a substitute.
- Add avocado or black beans for extra texture and nutrition.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: South American-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
