Sizzling Skirt Steak Rice Bowls with Chimichurri Sauce

There’s something about the sizzle of skirt steak hitting a hot grill that sends my taste buds into a frenzy. These Skirt Steak Rice Bowls with Chimichurri Sauce are a symphony of flavors, textures, and that irresistible aroma that dances into your nostrils and begs you to take a bite. Imagine tender slices of juicy beef, nestled atop fluffy rice, all drizzled in a vibrant green chimichurri sauce bursting with herbs and garlic. It’s as if summer has decided to throw a party right in your mouth, and trust me, you won’t want to miss it.

Growing up, my family had a tradition on Friday nights: we would gather around the table after a long week, sharing stories and laughter over good food. One particular evening stands out when my dad unveiled his secret weapon – skirt steak marinated to perfection. As we dug into our bowls, the flavors mingled like old friends catching up after years apart. This dish is not just a meal; it’s an experience that brings people together. So whether it’s a casual dinner or an outdoor barbecue with friends, these bowls will have everyone asking for seconds—and maybe thirds.

Ingredients for Skirt Steak Rice Bowls with Chimichurri Sauce

Here’s what you’ll need to make this delicious dish:

• Skirt Steak: Look for well-marbled skirt steak for maximum flavor; ask your butcher if you’re unsure.
• White Rice: Use long-grain rice or jasmine rice for fluffy texture; you can also substitute brown rice for a healthier option.
• Fresh Parsley: Choose vibrant green parsley leaves; they add freshness to the chimichurri sauce.
• Garlic Cloves: Fresh garlic gives the best flavor; feel free to adjust the amount depending on your love for garlic.
• Red Wine Vinegar: This adds a tangy punch; don’t skimp on quality as it significantly impacts flavor.
• Olive Oil: Use extra virgin olive oil for its rich flavor; it helps bring all the ingredients together in the chimichurri.

For the Sauce:

• Oregano: Dried oregano works well here; it adds depth to the chimichurri sauce without overpowering it.
• Salt and Pepper: Basic seasonings that enhance all flavors; season according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Marinate Your Steak

Begin by combining olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a bowl. Place your skirt steak in a resealable bag or shallow dish and pour the marinade over it. Let it soak up all that goodness for at least an hour—overnight is even better if you have time!

Step 2: Cook Your Rice

While your steak marinates, prepare the rice according to package instructions. For added flavor, consider cooking it in chicken broth instead of water.

Step 3: Prepare Chimichurri Sauce

In a food processor or blender, combine fresh parsley with more minced garlic (yes, we’re really leaning into this), olive oil, red wine vinegar, salt, and pepper. Pulse until smooth but still slightly chunky—this sauce should have character!

Step 4: Grill Your Steak

Heat your grill or stovetop skillet over medium-high heat. Remove the steak from its marinade (discard any leftover marinade) and cook for about 4-5 minutes per side until desired doneness is reached—medium-rare is perfect!

Step 5: Slice and Assemble

Once cooked, let your steak rest for about five minutes before slicing against the grain into thin strips. To serve, scoop some fluffy rice into bowls and top with those glorious slices of steak.

Step 6: Drizzle with Chimichurri

Finally, drizzle generous amounts of chimichurri sauce over everything like you’re adding fireworks to your Fourth of July celebration!

Transfer to plates and enjoy every flavorful bite of these Skirt Steak Rice Bowls with Chimichurri Sauce!

Perfecting the Cooking Process

To achieve the best results, start by marinating the skirt steak while you prepare the chimichurri sauce. Sear the steak to lock in those delicious juices, and while it rests, cook your rice or quinoa. Voila! Dinner is served.

Add Your Touch

Feel free to swap out skirt steak for flank steak or chicken if you’re feeling adventurous. Add roasted vegetables like bell peppers or zucchini for extra flavor. You can also experiment with different herbs in your chimichurri to suit your taste preferences.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm the rice and steak gently in a skillet over medium heat. Add a splash of water or broth to keep everything moist.

Sharing my first experience making Skirt Steak Rice Bowls was hilarious. I accidentally used double the garlic in my chimichurri—my friends jokingly called me “Garlic Goddess” but loved every bite!

FAQs :

What are Skirt Steak Rice Bowls with Chimichurri Sauce?

Skirt steak rice bowls with chimichurri sauce feature marinated and grilled skirt steak served over a bed of rice. The dish is complemented by a vibrant chimichurri sauce made from parsley, garlic, vinegar, and olive oil. This combination creates a deliciously balanced meal that is both satisfying and flavorful. The freshness of the sauce enhances the richness of the skirt steak, making it a favorite for those who enjoy bold flavors.

How do I prepare the chimichurri sauce for my skirt steak rice bowls?

To prepare chimichurri sauce for your skirt steak rice bowls, finely chop fresh parsley, garlic, and red pepper flakes. In a bowl, mix these ingredients with red wine vinegar and olive oil. Adjust the seasoning with salt and pepper to taste. Let the sauce sit for about 30 minutes to allow the flavors to meld together. This bright and zesty sauce elevates your skirt steak rice bowls and adds an extra layer of flavor.

Can I use other cuts of meat for this recipe?

Yes, you can certainly use other cuts of meat for skirt steak rice bowls with chimichurri sauce. Flank steak or sirloin are good alternatives that also work well with marinades and grilling methods used in this recipe. Just be mindful that cooking times may vary depending on the cut chosen. Regardless of which meat you select, pair it with the chimichurri sauce to maintain that signature flavor profile.

What toppings can I add to my skirt steak rice bowls?

You can customize your skirt steak rice bowls by adding various toppings to enhance flavor and texture. Consider adding sliced avocado, pickled onions, fresh cilantro, or diced tomatoes for freshness. For added crunch, try crushed tortilla chips or toasted nuts. These toppings will not only make your dish visually appealing but will also contribute additional layers of flavor that complement the skirt steak and chimichurri sauce.

Conclusion for Skirt Steak Rice Bowls with Chimichurri Sauce :

In summary, skirt steak rice bowls with chimichurri sauce offer a delightful blend of flavors and textures. The marinated skirt steak pairs perfectly with fluffy rice while the zesty chimichurri elevates the dish further. You can easily customize it with various toppings to suit your preferences. This meal is not only satisfying but also quick to prepare, making it an excellent choice for weeknight dinners or special occasions alike. Enjoy this flavorful dish as a centerpiece of your next meal!

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Skirt Steak Rice Bowls with Chimichurri Sauce

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Skirt Steak Rice Bowls with Chimichurri Sauce deliver a culinary experience that combines the rich flavors of marinated skirt steak, fluffy rice, and vibrant chimichurri sauce. This dish is perfect for any occasion, whether it’s a casual weeknight dinner or an outdoor gathering with friends. The zesty chimichurri elevates the savory steak, creating a satisfying meal that will have everyone craving more.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Main
• Method: Grilling
• Cuisine: American/Latin

Ingredients

Scale 1x2x3x

• 1 lb skirt steak
• 1 cup long-grain white rice (or jasmine rice)
• 1/2 cup fresh parsley, chopped
• 4 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. 1. Marinate the Steak: In a bowl, mix olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Place skirt steak in a resealable bag or dish and pour marinade over it. Let marinate for at least 1 hour (overnight is best).
2. 2. Cook the Rice: Prepare rice according to package instructions. For added flavor, consider using chicken broth instead of water.
3. 3. Make Chimichurri Sauce: In a food processor, blend parsley, garlic, olive oil, red wine vinegar, salt, and pepper until smooth but slightly chunky.
4. 4. Grill the Steak: Heat grill or skillet over medium-high heat. Remove steak from marinade and cook for about 4-5 minutes on each side until desired doneness.
5. 5. Slice and Assemble: Allow the steak to rest for 5 minutes before slicing against the grain into thin strips. Serve over rice and drizzle with chimichurri sauce.

Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 550
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 80mg

Keywords: - Substitute skirt steak with flank steak or chicken for variety. - Incorporate roasted vegetables like bell peppers or zucchini for additional flavor. - Enhance your bowls with toppings like sliced avocado or pickled onions.