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Skirt Steak Rice Bowl with Chimichurri Sauce

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A vibrant and fresh rice bowl topped with tender skirt steak and a zesty chimichurri sauce, it’s perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 1 pound skirt steak
  • 2 cups cooked long grain white rice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Cook the rice according to package instructions, then keep warm.
  2. In a bowl, combine parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, extra-virgin olive oil, salt, and pepper; stir well and set aside.
  3. Pat skirt steak dry with paper towels. Rub with olive oil, kosher salt, and black pepper to prepare for cooking.
  4. Preheat a grill or heavy skillet over high heat until very hot.
  5. Place the steak on the grill and cook for about 3 to 4 minutes per side for medium-rare.
  6. Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes.
  7. After resting, slice the steak thinly against the grain.
  8. Divide the warm rice among serving bowls and top with slices of steak and chimichurri sauce.
  9. Arrange halved cherry tomatoes, sliced red onion, and avocado alongside the steak.
  10. Serve with lime wedges on the side for squeezing over everything.

Notes

For extra flavor, consider marinating the skirt steak in chimichurri for an hour or overnight. Allowing the steak to rest is essential for juicy slices.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/skirt-steak-rice-bowls-chimichurri-sauce/