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
Scale
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
