Description
A flavorful and easy-to-make Skirt Steak Rice Bowls recipe featuring tender seared skirt steak topped with vibrant cilantro chimichurri sauce and served over fluffy white rice. This dish is perfect for a quick weeknight dinner or a satisfying weekend meal, balanced with fresh garnishes like pickled red onions and lime wedges.
Ingredients
Scale
Steak
- 1½–2 lbs skirt steak (or substitute with your favorite cut of steak)
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)
Sauce and Toppings
- 1 cup cilantro chimichurri sauce
- 2–3 cups cooked white rice
- Fresh cilantro (optional)
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Season the Steak: Pat the skirt steak dry with a paper towel, then season all sides generously with 1½ teaspoons Kosher salt and ¼ teaspoon freshly ground black pepper. Let the steak rest at room temperature for at least 15 minutes to promote even cooking and enhance flavor.
- Prepare the Chimichurri Sauce: If not already prepared, make a batch of cilantro chimichurri sauce using your favorite recipe. This vibrant, herbaceous sauce perfectly complements the rich steak.
- Cook the Steak: Heat a large cast-iron skillet over high heat for about 5 minutes until very hot. Add 2 tablespoons of neutral oil. Carefully place the seasoned steak in the pan and sear for 2–3 minutes per side until the internal temperature reaches 125–130°F for rare to medium-rare. The steak will continue to cook after removal from heat.
- Rest and Slice: Remove the steak from the skillet and let it rest for 5–10 minutes to allow juices to redistribute. Then, slice the steak thinly against the grain to ensure tenderness.
- Assemble the Rice Bowls: Divide the cooked white rice evenly into serving bowls. Top each bowl with a generous portion of sliced skirt steak. Spoon cilantro chimichurri sauce over the steak. Garnish with flaky sea salt, fresh cilantro, pickled red onions, and lime wedges if desired. Serve immediately and enjoy!
Notes
- Allowing the steak to rest at room temperature before cooking ensures even doneness.
- Resting the steak after cooking is essential for juicy, tender meat.
- Adjust the cooking time based on your preferred steak doneness.
- Skirt steak can be substituted with flank steak or other similar cuts.
- Use freshly cooked white rice for the best texture and flavor.
- Cilantro chimichurri sauce can be made ahead and stored refrigerated for up to 3 days.
