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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 are a vibrant, quick, and flavorful meal featuring tender skirt steak, zesty chimichurri sauce, fluffy rice, and fresh vegetables. Perfect for busy weeknights or relaxed dinners, this dish combines bold tastes, colorful textures, and balanced nutrition all in one bowl.

Ingredients

Scale

Skirt Steak

  • 1 lb well-marbled skirt steak
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil (for seasoning and grilling)

Rice Base

  • 1 cup jasmine, basmati, or brown rice
  • Water as needed (according to rice package instructions)

Chimichurri Sauce

  • 1 cup fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh oregano, finely chopped
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp chili flakes (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onions, thinly sliced

Additional Ingredients

  • 1 lime, juiced
  • Olive oil for sautéing vegetables (optional)
  • Salt and pepper, to season vegetables

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop fresh parsley, garlic, and oregano. In a bowl, mix these with olive oil, red wine vinegar, chili flakes, salt, and pepper. Stir well and let flavors meld while preparing the rest of the dish.
  2. Cook the Rice: Rinse your choice of rice thoroughly. Cook following the package instructions until fluffy. Once done, fluff the rice and keep it warm to serve as the base for your bowl.
  3. Marinate and Grill the Skirt Steak: Season the skirt steak generously with salt, pepper, and a splash of olive oil. Heat a grill or skillet over medium-high heat. Cook the steak for 3 to 4 minutes on each side for medium-rare. Remove from heat and let it rest for a few minutes before slicing thinly against the grain for max tenderness.
  4. Prepare the Vegetables: Slice bell peppers, halve cherry tomatoes, and thinly slice the red onions. Optionally, lightly sauté the vegetables in olive oil for added flavor or serve raw for crispness.
  5. Assemble the Bowls: Divide the cooked rice among serving bowls. Layer with sliced steak and vegetables. Drizzle generously with chimichurri sauce and finish with a fresh squeeze of lime juice for brightness.

Notes

  • Rest the Steak: Allow the steak to rest after cooking to keep it juicy.
  • Slicing Tip: Always slice skirt steak against the grain to maximize tenderness.
  • Make Chimichurri Ahead: Prepare the sauce a day before to deepen its flavors.
  • Rice Choice: Opt for day-old rice if you prefer a firmer texture for the bowl.
  • Balance Flavors: Taste and adjust salt, acidity, and heat in your chimichurri for perfect zing.

Nutrition

Keywords: skirt steak, rice bowl, chimichurri, quick dinner, grilled steak, healthy meal, meal prep, Latin American cuisine

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