If you’re looking for a delicious, hearty meal that combines the robust flavors of grilled skirt steak with the freshness of chimichurri sauce, then these Skirt Steak Rice Bowls with Chimichurri Sauce are perfect for you. This dish is not only packed with flavor but is also simple to prepare, making it an excellent choice for weeknight dinners or meal prep. The combination of tender steak, vibrant vegetables, and zesty sauce creates a satisfying and nutritious meal that can cater to various dietary preferences. Let’s dive into the recipe!

Ingredients

For the Skirt Steak

• 1 pound skirt steak – Look for a cut that is bright red and has good marbling for optimal flavor and tenderness.
• 2 tablespoons olive oil – Extra virgin olive oil is recommended for a richer taste.
• 2 tablespoons soy sauce – Use low-sodium soy sauce if you prefer to control the salt content.
• 1 tablespoon red wine vinegar – This adds acidity, which balances the richness of the steak.
• 2 cloves garlic, minced – Fresh garlic will provide a more vibrant flavor compared to powdered.
• 1 teaspoon ground cumin – This spice adds a warm, earthy flavor to the marinade.
• 1 teaspoon smoked paprika – For a hint of smokiness that complements the grilled steak beautifully.
• Salt and pepper to taste – Freshly cracked black pepper is recommended for the best flavor.

For the Chimichurri Sauce

• 1 cup fresh parsley, packed – Flat-leaf parsley is preferred for its flavor and texture.
• 1/2 cup fresh cilantro, packed – This herb adds a bright, fresh flavor that pairs well with the steak.
• 3 cloves garlic – Use fresh garlic for a sharper taste; adjust according to your preference.
• 1/2 teaspoon red pepper flakes – Use more or less, depending on your heat tolerance.
• 1/2 cup olive oil – A high-quality extra virgin olive oil will enhance the sauce’s flavor.
• 2 tablespoons red wine vinegar – This ingredient adds a necessary acidity to balance the oil.
• Salt and pepper to taste – Adjust according to your preference, but be mindful not to overpower the fresh herbs.

For the Rice Bowl

• 2 cups cooked rice (white, brown, or cauliflower rice) – Choose your preferred type, as each adds a different texture and flavor to the dish.
• 1 cup black beans, rinsed and drained – These add protein and fiber, making the meal more filling.
• 1 cup corn (canned or frozen) – Sweet corn adds a nice pop of sweetness and color.
• 1 avocado, sliced – Use a ripe avocado for creaminess; it pairs perfectly with the other ingredients.
• Cherry tomatoes, halved (for garnish) – These add freshness and a burst of color to your bowl.
• Lime wedges (for serving) – A squeeze of lime brightens the flavors and adds a zesty finish.

Steps / Instructions

1. Marinate the Steak: In a bowl, whisk together 2 tablespoons of olive oil, soy sauce, red wine vinegar, minced garlic, ground cumin, smoked paprika, salt, and pepper. Make sure the mixture is well combined to ensure even flavor distribution. Add the skirt steak and coat thoroughly, ensuring every part of the meat is covered in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor. The longer you marinate, the more the flavors will penetrate the meat, resulting in a more delicious and tender steak.
2. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, and red pepper flakes. Pulse until finely chopped; you want a vibrant green mixture with a nice texture that isn’t too smooth. With the motor running, drizzle in 1/2 cup of olive oil and 2 tablespoons of red wine vinegar until the mixture is well combined and emulsified, but still has some visible herb pieces. Season with salt and pepper to taste. Set aside, allowing the flavors to meld while you prepare the steak and rice, which will enhance the sauce’s taste.
3. Cook the Rice: If you haven’t done so already, cook your rice according to package instructions. For added flavor, consider using broth instead of water to cook the rice. Fluff it with a fork once done and keep warm. This base will absorb all the delicious juices from the skirt steak and chimichurri sauce, making it incredibly flavorful.
4. Grill the Skirt Steak: Preheat your grill or grill pan over medium-high heat. Once hot, remove the skirt steak from the marinade and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Look for a nice caramelized crust to form, which indicates great flavor. Let the steak rest for 5 minutes before slicing against the grain, as this will keep the meat tender and juicy, allowing the juices to redistribute throughout the steak.
5. Assemble the Rice Bowls: In a bowl, layer the cooked rice, followed by black beans, corn, and sliced avocado. The presentation is key, so arrange the ingredients aesthetically, creating a colorful display that is visually appealing. Arrange slices of grilled skirt steak on top. Spoon chimichurri sauce generously over the steak, allowing the vibrant green sauce to contrast beautifully with the other colorful ingredients, enticing everyone at the table.
6. Garnish and Serve: Top the bowls with halved cherry tomatoes for a fresh pop of color and serve with lime wedges on the side. A squeeze of lime right before eating will elevate the flavors of your Skirt Steak Rice Bowls with Chimichurri Sauce and provide a zesty finish. Enjoy your flavorful meal, and don’t hesitate to share with family and friends!

Tips & Tricks

• Storage: Store leftover chimichurri sauce in an airtight container in the refrigerator for up to one week. It actually tastes better the next day as the flavors meld, making it an excellent condiment for other dishes, such as grilled chicken or roasted vegetables, enhancing their flavor profile.
• Meal Prep: You can marinate the steak a day in advance and prepare the chimichurri sauce in advance to save time on busy weeknights. Just ensure to keep the sauce refrigerated until you’re ready to serve. This makes weeknight dinners a breeze, as you can quickly grill the steak and assemble your rice bowls in no time.
• Common Mistakes: Avoid overcooking the skirt steak; it can become tough. Use a meat thermometer to check for doneness (medium-rare is around 130°F). If you prefer your steak cooked further, remove it from the grill at a lower temperature and let it rest, which will continue to cook slightly. This ensures a juicy and tender steak every time.
• Pro Technique: When slicing the skirt steak, make sure to cut against the grain to ensure tender bites. This technique is crucial for maximizing tenderness, especially with a cut like skirt steak, which has long muscle fibers. A sharp knife will also help in making clean cuts, enhancing the overall presentation of your dish.

Variations

Feel free to customize your Skirt Steak Rice Bowls with Chimichurri Sauce by adding other ingredients such as pickled onions, jalapeños for a kick, or even using different types of beans like pinto or kidney beans. For a gluten-free option, substitute soy sauce with tamari. If you’re looking for a vegetarian version, replace the skirt steak with grilled portobello mushrooms or marinated tofu. You can learn more about this topic and explore other variations that suit your taste preferences.

Skirt Steak Rice Bowls with Chimichurri Sauce

Recipe by Chef

★★★★★ 5 from 1 vote

A delicious, hearty meal that combines the robust flavors of grilled skirt steak with the freshness of chimichurri sauce.

Course

Dinner

Cuisine

American

Difficulty

Easy

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🍽️

Servings

4

⏱️

Prep Time

30 min

🍳

Cook Time

20 min

🔥

Calories

—

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Ingredients

US Metric

• 1 pound skirt steak
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 3 cloves garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup black beans, rinsed and drained
• 1 cup corn (canned or frozen)
• 1 avocado, sliced
• Cherry tomatoes, halved (for garnish)
• Lime wedges (for serving)

Directions

1.

In a bowl, whisk together olive oil, soy sauce, red wine vinegar, minced garlic, ground cumin, smoked paprika, salt, and pepper. Add the skirt steak and coat thoroughly. Cover and refrigerate for at least 30 minutes.

2.

In a food processor, combine parsley, cilantro, garlic, and red pepper flakes. Pulse until finely chopped. Drizzle in olive oil and red wine vinegar until well combined. Season with salt and pepper to taste.

3.

Cook your rice according to package instructions. Fluff and keep warm.

4.

Preheat your grill or grill pan over medium-high heat. Grill the skirt steak for about 4-5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing against the grain.

5.

In a bowl, layer the cooked rice, followed by black beans, corn, and sliced avocado. Arrange the grilled skirt steak on top and spoon chimichurri sauce over the steak.

6.

Top with halved cherry tomatoes and serve with lime wedges.