Skirt Steak Rice Bowls with Chimichurri Sauce

Ingredients

• 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)

Instructions

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.