🥩 Introduction
Skirt steak is one of the most flavorful cuts of beef, and it cooks quickly over high heat, making it ideal for weeknight meals. Paired with vibrant chimichurri—an Argentine herb sauce made with parsley, garlic, vinegar, and olive oil—you get an explosion of flavor with minimal effort. Served over rice with fresh toppings like avocado, pickled onions, or roasted veggies, this bowl is a balanced, hearty meal with a touch of flair.
🛒 Ingredients
For the Skirt Steak:
- 1½ pounds skirt steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Juice of ½ lime
For the Chimichurri Sauce:
- 1 cup fresh parsley (packed, stems removed)
- ½ cup fresh cilantro (optional, for a twist)
- 3–4 garlic cloves
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes (adjust to heat preference)
- ½ teaspoon kosher salt
- ½ cup olive oil
- Juice of ½ lemon or lime (optional, for brightness)
For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 avocado, sliced
- ½ cup pickled red onions (optional)
- ½ cup cherry tomatoes, halved
- ½ cup roasted corn or canned corn (drained)
- Fresh cilantro or parsley for garnish
- Lime wedges for serving
🍳 Instructions
🔥 Step 1: Prepare the Chimichurri Sauce
- In a food processor or blender, combine parsley, cilantro (if using), garlic, vinegar, red pepper flakes, salt, and lemon/lime juice.
- Pulse until coarsely chopped.
- Slowly stream in the olive oil while pulsing until well combined but not completely smooth.
- Taste and adjust salt, acid, or spice as needed. Set aside or refrigerate.
🥩 Step 2: Marinate and Cook the Steak
- Pat the skirt steak dry. In a small bowl, mix olive oil, salt, pepper, paprika, garlic powder, and lime juice.
- Rub the marinade into the steak and let it sit at room temperature for 20–30 minutes.
- Heat a grill pan or cast-iron skillet over high heat until very hot.
- Sear the steak for 2–3 minutes per side for medium-rare, depending on thickness.
- Transfer to a plate, cover loosely with foil, and rest for 5–10 minutes.
- Slice against the grain into thin strips.
🍚 Step 3: Assemble the Bowls
- Add about ½ cup of rice to each bowl.
- Top with sliced steak, avocado, tomatoes, corn, and pickled onions.
- Drizzle generously with chimichurri sauce.
- Garnish with fresh herbs and lime wedges.
🔁 Methods and Tips
- Cooking method: Grill or pan-sear the steak. For extra char, use a cast iron skillet.
- Rice options: Use jasmine, basmati, brown rice, or cauliflower rice for a low-carb option.
- Make ahead: Chimichurri can be made up to 3 days in advance. Leftover steak is great for sandwiches or tacos.
- Vegetarian version: Swap steak for grilled portobello mushrooms or tempeh, using the same marinade.
✅ Why You’ll Love This
- Quick and easy for busy nights
- Bursting with bold flavors
- Customizable with your favorite toppings
- Perfect for meal prep or feeding a crowd