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If you're searching for a dish that combines bold flavors with fresh ingredients, look no further than skirt steak rice bowls with chimichurri sauce. This vibrant meal is not only visually appealing but also packed with flavors that transport you straight to the heart of South America. Skirt steak, known for its rich and beefy taste, serves as the star of this dish, while the chimichurri sauce adds a zesty, herbaceous punch that elevates every bite. Whether you’re hosting a dinner party or simply looking for a satisfying weeknight meal, this recipe fits the bill perfectly.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Dive into these delicious Skirt Steak Rice Bowls topped with vibrant Chimichurri Sauce! Perfect for a quick weeknight dinner, this recipe features juicy skirt steak, colorful sautéed bell peppers and onions, all served over a bed of fluffy rice. The homemade chimichurri adds a fresh and tangy kick that elevates the dish. Quick to prep and full of flavor, it’s a satisfying meal the whole family will enjoy. Give it a try and savor the deliciousness!
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Ingredients
  

1 lb skirt steak

2 cups cooked rice (white or brown)

1 bell pepper, sliced

1 small red onion, sliced

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1/3 cup red wine vinegar

1/2 cup olive oil

Salt and pepper, to taste

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Mix well and season with salt and pepper to taste. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.

    Cook the Skirt Steak: Preheat a grill or skillet over high heat. Season the skirt steak with olive oil, salt, and pepper. Grill for about 3-4 minutes per side for medium-rare or longer depending on your desired doneness. Remove from heat and let it rest for 5 minutes.

      Sauté the Vegetables: In the same skillet (or a separate one), add a tablespoon of olive oil over medium heat. Add the sliced bell pepper and onion and sauté until softened, about 5-7 minutes. Season with salt and pepper.

        Assemble the Bowls: Slice the rested skirt steak against the grain into thin strips. Begin assembling the bowls by adding a generous scoop of cooked rice, followed by the sautéed vegetables and the sliced steak on top.

          Serve: Drizzle with chimichurri sauce and garnish with fresh cilantro. Serve immediately.

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4