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Skirt steak is a cut of meat that has gained popularity among home cooks and chefs alike for its intense flavor and versatility. Renowned for its rich, beefy taste and tenderness, skirt steak is perfect for quick cooking methods like grilling or searing. Beyond its deliciousness, skirt steak lends itself beautifully to a variety of dishes, including the ever-popular rice bowl.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Savor the bold flavors of Skirt Steak Rice Bowls topped with zesty Chimichurri Sauce. This simple and delicious recipe features marinated skirt steak grilled to perfection, served over a bed of fluffy rice, fresh cherry tomatoes, creamy avocado, and sweet corn. Topped with homemade chimichurri, each bite bursts with freshness! Perfect for a quick weeknight dinner or a weekend gathering. Enjoy a taste of Argentina right in your kitchen!
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Ingredients
  

For the Skirt Steak:

1.5 lbs skirt steak

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes

1/2 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon lemon juice

Salt and pepper to taste

For the Rice Bowl:

2 cups cooked rice (white, brown, or cauliflower)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup corn (grilled or boiled)

Fresh lime wedges, for serving

Fresh cilantro, for garnish

Instructions
 

Marinate the Steak:

    - In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the skirt steak and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

      Prepare the Chimichurri Sauce:

        - In a medium bowl, mix together the parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, lemon juice, salt, and pepper. Adjust seasoning to taste and refrigerate until ready to use.

          Cook the Skirt Steak:

            - Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill for about 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5 minutes.

              Slice the Steak:

                - Once rested, slice the skirt steak against the grain into thin strips.

                  Assemble the Rice Bowls:

                    - In each bowl, layer cooked rice, sliced skirt steak, cherry tomatoes, avocado, and corn.

                      Top with Chimichurri:

                        - Drizzle the chimichurri sauce generously over the assembled rice bowls.

                          Serve:

                            - Garnish with fresh cilantro and serve lime wedges on the side for an added zing. Enjoy!

                              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4