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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.

Ingredients

Scale
  • 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

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.

Find it online: https://rosykitchenette.com/sizzling-skirt-steak-rice-bowls-with-chimichurri-sauce/