Amazing Skirt Steak Rice Bowls with Chimichurri Sauce Delight

There’s something magical about the aroma of Skirt Steak Rice Bowls with Chimichurri Sauce wafting through the kitchen. Picture juicy, sizzling steak nestled on a bed of fluffy rice, drizzled with a tangy chimichurri that dances on your taste buds. Creamy Chicken Pasta variation Crispy Bang Bang Chicken Bowl recipe The vibrant green sauce adds a splash of color, making this dish not just a meal but a feast for the senses.

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I remember the first time I made these rice bowls; my friends were skeptical at first. But one bite in, and they transformed into enthusiastic supporters, proclaiming it their new favorite dinner. Whether it’s a casual weeknight or a gathering with friends, this dish is sure to impress and satisfy.

I once made this dish for my family, and they couldn’t stop raving about it for weeks.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Choose well-marbled cuts for optimal tenderness and flavor; trim excess fat before cooking.
• Cooked Rice: Use white or brown rice based on your preference; leftover rice works perfectly too.
• Fresh Parsley: Look for vibrant green leaves; they add fresh flavor to the chimichurri sauce.
• Garlic Cloves: Fresh garlic enhances the sauce’s depth; you can roast them for added sweetness if desired.
• Red Wine Vinegar: This ingredient gives the chimichurri its characteristic tang; opt for high-quality vinegar for best results.
• Olive Oil: Use extra virgin olive oil to enrich the sauce’s flavor and enhance its texture.
• Red Pepper Flakes: Adjust the amount to control heat; these little flakes bring a delightful kick to your chimichurri.
• Salt and Pepper: Essential for seasoning both the steak and the chimichurri; don’t skip on these basics!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients. Wash and chop parsley and garlic, then cook your rice according to package instructions.

Make The Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Tex Mex Chopped Chicken Salad Stir until well mixed; let sit for 10 minutes.

Cook The Skirt Steak: Heat a skillet or grill over medium-high heat. Season skirt steak generously with salt and pepper before laying it down on the hot surface.

Sear The Steak: Cook each side of the skirt steak for about 3-4 minutes until nicely browned and medium-rare. Let it rest before slicing against the grain.

Assemble Your Bowls: In serving bowls, place a generous scoop of cooked rice as your base. Layer sliced skirt steak over rice and drizzle with chimichurri sauce.

Add Final Touches: Garnish with extra parsley or red pepper flakes if desired. Enjoy your masterpiece while savoring each mouthful of deliciousness!

Now you’re ready to indulge in these amazing Skirt Steak Rice Bowls with Chimichurri Sauce! Whether you’re entertaining guests or just treating yourself after a long day, this dish delivers big on flavor while being surprisingly easy to whip up. Enjoy every bite! For more inspiration, check out this more recipes.

Perfecting the Cooking Process

Sear your skirt steak over high heat for just a few minutes on each side, while simultaneously cooking rice until fluffy. This method ensures both components are ready at the same time, bursting with flavor and texture that will tantalize your taste buds.

Add Your Touch

Feel free to swap out skirt steak for flank steak or chicken if you prefer. Experiment with different herbs in your chimichurri sauce too; cilantro or basil can give it an exciting twist that surprises your palate! Grilled Salsa Verde Chicken.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm the steak in a skillet over medium heat and steam the rice to keep it fluffy and delicious.

Cooking skirt steak rice bowls with chimichurri sauce reminds me of my first dinner party, where I tried impressing my friends but ended up impressing myself instead! For more inspiration, check out this cooking tips recipe.

FAQ

Can I use another cut of beef for these rice bowls?

Yes! Flank steak or sirloin works well if skirt steak isn’t available.

How do I make chimichurri sauce from scratch?

Combine parsley, garlic, vinegar, olive oil, and spices in a blender for fresh sauce.

What kind of rice pairs best with skirt steak?

Jasmine or basmati rice complements the dish beautifully with its fragrant aroma and light texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Skirt Steak Rice Bowls with Chimichurri Sauce

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• Author: Annika Weber
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of Skirt Steak Rice Bowls drizzled with zesty Chimichurri Sauce. This delightful dish combines tender skirt steak on a bed of fluffy rice, creating a feast for the senses that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 2 cups cooked rice (white or brown)
• 1/2 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients: Chop parsley and garlic; cook rice per package instructions.
2. Make the chimichurri sauce: In a bowl, combine parsley, garlic, vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let sit for 10 minutes.
3. Cook the skirt steak: Season with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 3-4 minutes per side until browned and medium-rare. Let rest before slicing.
4. Assemble bowls: Place cooked rice in serving bowls, top with sliced skirt steak, and drizzle with chimichurri sauce.
5. Garnish if desired and enjoy!

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 550
• Sugar: 1g
• Sodium: 480mg
• Fat: 35g
• Saturated Fat: 7g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 85mg