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Skirt Steak Rice Bowls with Chimichurri Sauce

Skirt Steak Rice Bowls with Chimichurri Sauce for Quick Flavor

Skirt Steak Rice Bowls with Chimichurri Sauce offers quick prep and bold flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Beef
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 pound Skirt Steak Substitute with flank steak or flap steak if needed.
  • 1 teaspoon Kosher Salt Enhances the beef's natural flavors.
  • 1 teaspoon Black Pepper Adjust according to your preference.
For the Chimichurri
  • 1 cup Cilantro Consider parsley or mint for a fresh twist.
  • 2 cloves Garlic Use fresh cloves for the best aroma.
  • 3 tablespoons Red Wine Vinegar Can substitute with apple cider vinegar.
  • 1/2 cup Olive Oil Be generous for optimal texture.
For the Bowls
  • 2 cups Cooked White Rice Consider brown rice, quinoa, or greens for a low-carb option.
  • 2 tablespoons Neutral Oil (e.g., grapeseed, canola) Helps prevent sticking during searing.
Optional Garnishes
  • 1/4 cup Fresh Cilantro Sprinkle generously.
  • 1 teaspoon Flaky Sea Salt Use as a finishing touch.
  • 1/2 cup Pickled Red Onions A great way to introduce a bit of zing.
  • 2 pieces Lime Wedges Complements the chimichurri beautifully.

Equipment

  • cast iron skillet

Method
 

Step-by-Step Instructions
  1. Pat the skirt steak dry with paper towels, then season with kosher salt and black pepper. Let rest for about 15 minutes.
  2. In a bowl, combine chopped cilantro, minced garlic, red wine vinegar, and olive oil to prepare the chimichurri sauce.
  3. Heat a cast-iron skillet over high heat for 5 minutes. Add neutral oil and sear the skirt steak for 2-3 minutes on each side until a crust forms.
  4. Remove the steak from the skillet and let it rest for 5-10 minutes to lock in juices.
  5. Divide cooked white rice among bowls, slice the rested steak thinly against the grain, and arrange over the rice. Drizzle with chimichurri sauce.
  6. Finish with garnishes like fresh cilantro, flaky sea salt, pickled red onions, and lime wedges.

Nutrition

Serving: 1bowlCalories: 345kcalCarbohydrates: 30gProtein: 27gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Allow the steak to rest after cooking for optimal tenderness. Use high heat for a golden sear and slice against the grain for better texture.

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