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.
Ingredients
Scale
- 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
Instructions
- Prepare your ingredients: Chop parsley and garlic; cook rice per package instructions.
- 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.
- 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.
- Assemble bowls: Place cooked rice in serving bowls, top with sliced skirt steak, and drizzle with chimichurri sauce.
- 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