Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a deliciously satisfying dish that brings together the bold flavors of marinated skirt steak, fluffy rice, and a vibrant chimichurri sauce. Perfect for weeknight dinners or impressing guests, these bowls are as visually appealing as they are tasty. The juicy steak paired with the zesty sauce creates a mouthwatering combination that will keep everyone coming back for seconds.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup white or brown rice
- 1 cup fresh parsley, chopped
- ¼ cup red wine vinegar
- 3 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- In a bowl, mix minced garlic, chopped parsley, red wine vinegar, olive oil, salt, pepper, and red pepper flakes. Whisk until well combined.
- Marinate the skirt steak in half of the marinade for at least one hour in the fridge.
- Cook rice according to package instructions; fluff when done.
- Preheat grill or skillet over medium-high heat. Remove steak from marinade and discard marinade. Grill steak for about 3-4 minutes on each side for medium-rare; look for char marks.
- Mix reserved marinade with additional chopped parsley for chimichurri sauce.
- Slice steak against the grain and assemble bowls by layering rice, sliced steak, and chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg