Skirt Steak Rice Bowls with Chimichurri
I’ve always had a soft spot for vibrant meals that bring bold flavors together in a single bowl. This Skirt Steak Rice Bowl with Chimichurri is exactly that kind of dish. I made it on a whim one evening when I was craving something hearty yet fresh, and it quickly became a favorite in my home. The seared, juicy steak, the fluffy rice, the tangy pickled onions, and that herbaceous chimichurri create a harmony that is just irresistible.
What I love about this recipe is how deceptively simple it is. Despite its restaurant-worthy presentation, it’s incredibly easy to prepare. I seasoned the steak generously, seared it until perfectly medium-rare, and spooned the chimichurri over the top while it was still warm, letting the flavors soak in. The rice acts as a perfect base to absorb all the juicy, tangy, and savory notes. And don’t even get me started on how that squeeze of lime brightens everything up.
There’s something really special about assembling these bowls. They feel cozy and nourishing, yet indulgent at the same time. Whether I’m making them for a casual weeknight dinner or serving guests, these bowls always get devoured. And once you taste that herby chimichurri against the rich steak, you’ll understand why.
Why You’ll Love This Skirt Steak Rice Bowl with Chimichurri
This dish is bursting with flavor and texture. The chimichurri brings brightness and depth, the steak is rich and tender, and the rice gives a grounding, comforting element. It’s also highly customizable, naturally gluten-free, and perfect for meal prep or feeding a crowd. Whether you’re a seasoned home cook or just starting out, you’ll appreciate how quickly this comes together and how beautifully it presents on the plate. If you’re looking for a meal that delivers maximum satisfaction with minimal fuss, this is it.
How to Make the Skirt Steak Rice Bowl with Chimichurri (Step 1, 2, 3…)
Step 1: Make the Chimichurri Sauce
Start by combining finely chopped fresh parsley, garlic, red pepper flakes, oregano, red wine vinegar, and olive oil in a bowl. Add salt and pepper to taste. Let it sit for at least 15 minutes so the flavors can marry. You can also refrigerate it for later use.
Step 2: Marinate and Cook the Skirt Steak
Season the skirt steak generously with salt, pepper, garlic powder, and a drizzle of olive oil. If you have time, let it marinate for 30 minutes. Sear the steak in a hot skillet or grill over high heat for about 3 minutes per side, or until medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
Step 3: Cook the Rice
While the steak rests, cook your rice according to package instructions. I prefer jasmine or basmati rice for their fragrance and texture. Fluff the rice with a fork once it’s done.
Step 4: Assemble the Bowls
Divide the rice into bowls, lay the sliced steak on top, and drizzle with chimichurri. Add pickled red onions and a lime wedge for extra brightness. Garnish with fresh cilantro if you like.
Recipe Variations and Possible Substitutions
You can switch up this bowl in countless ways. If you’re not a fan of skirt steak, flank steak or even grilled chicken are great alternatives. For a vegetarian version, try grilled portobello mushrooms or crispy tofu.
As for the rice, swap in cauliflower rice or quinoa for a low-carb or protein-rich option. You can even try cilantro-lime rice or coconut rice to introduce new flavor elements. The chimichurri itself can be modified using cilantro in place of parsley or adding a touch of lemon juice for a citrusy kick.
Feel free to throw in extra toppings too: avocado slices, black beans, corn, or shredded cheese all pair beautifully and can make the bowl even more satisfying depending on your mood or dietary needs.
Serving and Pairing Suggestions
This dish is incredibly versatile when it comes to serving. I love presenting it in wide, shallow bowls that let all the colorful ingredients shine. For a casual weeknight dinner, just set everything out and let everyone build their own bowl. It’s fun, interactive, and lets people customize to their liking. When I serve it for guests, I like to garnish with extra chimichurri and a sprinkle of flaky salt right before serving to elevate the flavor even more.
As for pairings, this bowl goes beautifully with a light, zesty salad like arugula with lemon vinaigrette or a cucumber and tomato salad. A side of roasted plantains or grilled corn on the cob adds a sweet, smoky contrast. If you’re in the mood for drinks, I suggest a chilled glass of Sauvignon Blanc or a crisp lager. A hibiscus iced tea or lime sparkling water also pair wonderfully if you’re going non-alcoholic.
Storage and Reheating Tips
These bowls are excellent for meal prep. Store the steak, rice, and chimichurri separately in airtight containers. The steak and rice will keep well in the fridge for up to 3 days. Chimichurri can be refrigerated for about a week, though it’s best enjoyed within 3-4 days for peak flavor.
When you’re ready to reheat, warm the steak gently in a skillet or microwave with a splash of water to keep it from drying out. The rice can be microwaved with a damp paper towel over it to retain moisture. Always add the chimichurri fresh after reheating for the best texture and brightness.
Frequently Asked Questions
What cut of steak is best for this recipe?
Skirt steak is ideal because it cooks quickly and absorbs marinades well. You can also use flank steak or flat iron steak if skirt isn’t available.
Can I make this ahead of time?
Absolutely. You can prepare the chimichurri and rice in advance, and even cook the steak ahead. Just slice the steak fresh when serving if possible.
Is this dish gluten-free?
Yes! Everything in this recipe is naturally gluten-free. Just double-check the vinegar and spices if you’re using pre-packaged ones.
What other sauces can I use instead of chimichurri?
A zesty tahini sauce, garlic yogurt sauce, or even a spicy avocado crema would work beautifully.
Can I grill the steak instead of pan-searing it?
Definitely. Grilling the steak adds an amazing smoky flavor that complements the fresh chimichurri perfectly.
Related Recipe You’ll Like
If this Skirt Steak Rice Bowl with Chimichurri has won you over, you’ll definitely want to try my Garlic Lime Chicken Rice Bowls. It has that same balance of bright and savory flavors, with juicy grilled chicken marinated in lime juice, garlic, and spices. Topped with avocado, corn salsa, and a creamy cilantro sauce, it’s another weeknight winner that brings bold flavor to every bite.
Don’t Forget to Save and Share This Recipe for Later
If you loved this recipe as much as I do, make sure to pin it to your favorite Pinterest board so you can find it easily next time. Whether you’re planning your weekly meals or looking for dinner inspiration, this is a go-to you’ll want to keep in your back pocket.
And if you make it, don’t forget to share a photo and tag me! I love seeing your kitchen creations. Share it on Instagram, send it to a friend, or bookmark it so you’ll never forget how good a bowl of steak and chimichurri can be. Let’s spread the flavor!
Skirt Steak Rice Bowls with Chimichurri
This Skirt Steak Rice Bowl with Chimichurri is a bold and flavorful dinner idea that comes together with simple ingredients and a lot of love. Juicy seared skirt steak sits on a bed of fluffy jasmine rice, drizzled with a homemade chimichurri sauce made from fresh parsley, garlic, red wine vinegar, and olive oil. The dish is brightened up with pickled onions and lime, making it a hearty yet fresh option perfect for weeknights or entertaining. It’s naturally gluten-free, customizable with toppings, and ideal for meal prep.
Ingredients
- 1 lb skirt steak
- Salt, pepper, garlic powder (to season steak)
- 1 tbsp olive oil (for marinating)
- 1 cup jasmine or basmati rice
- 1/2 red onion, thinly sliced (for pickling)
- 1 lime, cut into wedges
- Fresh cilantro (optional garnish)
- For the Chimichurri Sauce:
- 1 cup finely chopped fresh parsley
- 3 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Make the Chimichurri: In a bowl, mix parsley, garlic, red pepper flakes, oregano, red wine vinegar, olive oil, salt, and pepper. Let it rest 15 minutes.
- Marinate and Cook Steak: Season steak with salt, pepper, garlic powder, and olive oil. Let it sit for 30 minutes if time allows. Sear in a hot skillet for 3 minutes per side for medium-rare. Rest 5 minutes, then slice against the grain.
- Cook Rice: Prepare rice as directed on package. Fluff with a fork.
- Assemble Bowls: Divide rice into bowls, top with steak slices, spoon over chimichurri, and garnish with pickled onions, lime wedges, and optional cilantro.
Notes
- To make quick pickled onions, soak red onion slices in vinegar and a pinch of sugar for 15 minutes.
- Chimichurri can be made ahead and stored up to 1 week.
- Grilled steak adds a smoky touch if you prefer outdoor cooking.
- Add avocado, beans, or grilled vegetables to customize your bowl.
