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Skirt Steak Rice Bowls with Chimichurri

Skirt Steak Rice Bowls with Chimichurri
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Skirt Steak Rice Bowls with Chimichurri offer a vibrant, flavorful, and easy-to-prepare meal featuring tender skirt steak, fresh herbaceous chimichurri sauce, fluffy rice, and crisp, fresh toppings. Perfect for busy weeknights or casual gatherings, this dish balances protein, carbs, and vegetables in a colorful, satisfying bowl that is customizable and ideal for meal prep.

Ingredients

Scale

Main Ingredients

  • 1 lb well-marbled skirt steak
  • 1 cup long-grain white rice
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 3 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1 lime or lemon, for squeezing

Optional Toppings and Variations

  • Chopped green onions
  • Additional chopped cilantro
  • Toasted pine nuts or chopped almonds
  • Roasted peppers, grilled zucchini, or sautéed mushrooms
  • Jalapeños or chipotle flakes for extra heat

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop parsley, cilantro, and garlic. In a bowl, whisk together the herbs and garlic with red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Let the sauce sit while cooking to allow flavors to meld.
  2. Cook the Rice: Rinse the long-grain rice under cold water until clear. Cook according to package instructions until fluffy and tender. Fluff with a fork and keep warm.
  3. Sear the Skirt Steak: Preheat a cast-iron skillet or grill over high heat. Season the skirt steak generously with salt and pepper. Sear the steak for 3 to 4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  4. Assemble the Bowls: Divide the cooked rice into serving bowls. Arrange sliced skirt steak on top, spoon generous amounts of chimichurri sauce over the steak, then add fresh cherry tomatoes and avocado slices. Finish with a squeeze of lime or lemon juice.
  5. Final Touches: Garnish with optional toppings such as chopped green onions, extra cilantro, or toasted nuts. Serve warm or at room temperature and enjoy.

Notes

  • Rest the steak for 5 minutes after cooking to retain juices and tenderness.
  • Chop parsley and cilantro finely to maximize aroma and flavor in chimichurri.
  • Adjust the amount of red wine vinegar in the chimichurri gradually to balance acidity to your taste.
  • Use high-quality extra virgin olive oil for best flavor.
  • The dish can be served warm or at room temperature depending on preference.

Nutrition

Keywords: skirt steak, rice bowl, chimichurri, easy dinner, meal prep, gluten free, steak recipe, healthy bowl, herb sauce

Find it online: https://mealsbylina.com/skirt-steak-rice-bowls-with-chimichurri/