Description
A delicious rice bowl featuring marinated skirt steak topped with vibrant chimichurri sauce, served over fluffy white rice.
Ingredients
Scale
- 1 and 1/2 to 2 lbs skirt steak
- 1 and 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil)
- 1 cup cilantro chimichurri
- 2 to 3 cups cooked white rice
- Fresh cilantro (optional)
- Flaky sea salt (optional)
- Pickled red onions (optional)
- Lime wedges (optional)
Instructions
- Pat the skirt steak dry and season it generously with Kosher salt and freshly ground black pepper. Allow it to sit at room temperature for 15 minutes.
- Blend together fresh cilantro, garlic, red wine vinegar, olive oil, and a pinch of salt to prepare the chimichurri sauce.
- Heat a cast-iron skillet over high heat for about 5 minutes, add the neutral oil, and carefully place the seasoned steak in the skillet. Sear for 2-3 minutes on each side until it reaches an internal temperature of 125-130°F for medium-rare.
- Allow the steak to rest for 5-10 minutes before slicing.
- Assemble your rice bowls by dividing the cooked white rice among serving bowls, topping with the sliced steak, drizzling with chimichurri, and finishing with flaky sea salt. Add pickled red onions, fresh cilantro, and lime wedges if desired.
Notes
Resting the steak is crucial for tenderness. Consider using a meat thermometer for precise doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg