Can I use a different cut of steak?

Absolutely! While skirt steak is incredibly flavorful and tender, flank, hanger, or even sirloin work well. Just adjust the cooking time slightly depending on the thickness and doneness you prefer.

What if I don’t have a cast-iron skillet?

No worries—a heavy stainless-steel pan will also do the trick. The key is super high heat for a beautiful sear. Avoid nonstick pans, which don’t get as hot.

Is there a substitute for cilantro in chimichurri?

If cilantro isn’t your favorite, you can swap it for flat-leaf parsley or even a half-and-half blend. Fresh oregano or mint can also be added for a more interesting sauce.

How do I ensure my steak is not tough?

Slice the steak thinly against the grain. This shortens the muscle fibers, making each bite wonderfully tender. Also, don’t overcook—the steak should still have a juicy pink center for the best eating experience.

Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Name: Skirt Steak Rice Bowls with Chimichurri Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Latin American
Ingredients: 1½–2 lbs skirt steak (or substitute with your favorite cut of steak); 1½ tsp Kosher salt; ¼ tsp freshly ground black pepper; 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil); 1 cup cilantro chimichurri sauce; 2–3 cups cooked white rice; Fresh cilantro (optional); Flaky sea salt (optional); Pickled red onions (optional); Lime wedges (optional)

Take your weeknight dinners to the next level with these vibrant Skirt Steak Rice Bowls with Chimichurri Sauce. Juicy, perfectly seared steak slices nestle atop fluffy rice, all drizzled with an herby chimichurri that’s the ultimate flavor bomb. This dish is everything you want in a quick, no-fuss meal: crave-worthy, wonderfully satisfying, and ready in just 20 minutes. Whether you’re cooking for family or just treating yourself, these rice bowls guarantee a happy dinner table and very few leftovers.

Why You’ll Love This Recipe

Ridiculously Quick: The entire meal is ready in just about 20 minutes, which means you’re never far from a delicious, impressive dinner—even on the busiest nights.
Minimal Ingredients, Maximum Flavor: You really only need steak, rice, and a punchy chimichurri, but every bite is packed with flavor and texture.
Super Customizable: Easily switch up the steak, grains, or toppings to suit your mood or what you have in the pantry.
Restaurant Quality at Home: You get that juicy, charred, steakhouse steak and bright, zippy chimichurri without ever leaving the house.

Ingredients You’ll Need

Keep it simple and let each ingredient shine. Here’s what you’ll gather:

Skirt Steak: Chosen for its rich flavor and tenderness. Tip: Flank, hanger, or even ribeye work well if skirt steak isn’t available.
Kosher Salt & Black Pepper: Essential to draw out the steak’s natural flavor. Don’t skimp!
Neutral Oil: Think grapeseed, canola, or avocado oil. These can handle the high heat for that crave-worthy sear.
Cooked White Rice: The classic, fluffy rice base that soaks up steak juices and sauce. Swap for brown rice or quinoa if preferred.
Cilantro Chimichurri Sauce: The herby, garlicky finishing touch. Don’t even consider skipping this—fresh or store-bought works.
Optional Garnishes:
- Flaky Sea Salt: Adds a final pop of salty crunch.
- Fresh Cilantro: For a burst of fresh, herbal brightness.
- Pickled Red Onions: Tangy, colorful, and oh-so-addictive.
- Lime Wedges: Squeeze over to lift all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let your fridge and creativity lead the way!

Alternative Proteins: Swap the skirt steak for grilled chicken thighs, shrimp, or tofu for a completely different bowl.
Different Grains: Try brown rice, farro, or cauliflower rice for a new spin.
Chimichurri Twist: Add a handful of mint or swap in parsley if cilantro isn’t your thing.
Extra Veggies: Toss in roasted bell peppers, avocado slices, corn, or charred scallions for more color and nutrition.
Spicy Kick: Mix chopped fresh chilies into the chimichurri or sprinkle with crushed red pepper flakes.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce

Step 1: Prep the Steak

First, pat the steak dry—really, don’t skip this step, it’s the secret to that gorgeous crust. Season it generously with kosher salt and plenty of fresh black pepper. Let it hang out at room temperature for about 15 minutes. This ensures even cooking and a juicier steak.

Step 2: Heat Things Up

Heat a large cast-iron skillet over high heat for about 5 minutes. You want it smoking hot—the kind of heat that gives steak its signature sear.

Step 3: Sear the Steak

Add the neutral oil to the hot pan, then carefully lay in your seasoned steak. It should sizzle instantly. Sear for 2–3 minutes per side, aiming for a deep brown crust. The internal temp should hit 125-130°F for rare to medium-rare (it’ll climb a little higher as it rests). If you like your steak more done, add another minute or two.

Step 4: Let It Rest

Take the steak out and let it rest for 5–10 minutes. Resting is everything! This keeps the juices inside, so every bite is succulent.

Step 5: Slice and Build Bowls

Slice the steak thinly, cutting against the grain—this is crucial for tenderness. Divide hot cooked rice among bowls, arrange the steak slices on top, and drizzle liberally with chimichurri.

Step 6: Finish and Serve

Scatter with extra cilantro, flaky salt, and pickled onions if you like. Add a lime wedge and serve right away for the best texture and flavor.

Pro Tips for Making the Recipe

Pat the Steak Dry: Moisture is the enemy of a good sear! Always dry your steak with paper towels before seasoning.
Don’t Crowd the Pan: Sear steak in batches if necessary for maximum caramelization.
Rest Before Slicing: Resting gives those glorious juices time to redistribute, meaning juicy, flavorful steak.
Thin Slices, Against the Grain: Slicing across the grain makes your steak melt-in-your-mouth tender.
Prep Everything Ahead: Have your rice and chimichurri ready so the hot steak goes straight to the bowl.

How to Serve Skirt Steak Rice Bowls

This is a complete, satisfying meal on its own, but feel free to get creative:

Toppings: Go wild! Add avocado, sliced radishes, extra herbs, or a fried egg for richness.
Pairings: Pair with a simple green salad, grilled vegetables, or fresh corn on the cob for even more color and crunch.
Leftovers: Load leftovers into tortillas for an incredible steak taco, or layer in a lunchbox for tomorrow’s desk lunch.

Serving Note: Squeeze fresh lime juice over just before eating for unbelievable brightness.

Make Ahead and Storage

Storing Leftovers

Store leftover steak and rice in separate airtight containers in the fridge for up to 3 days. Chimichurri keeps beautifully for about a week when refrigerated.

Freezing

The steak and cooked rice can be frozen. Slice steak before freezing for quick reheating. Chimichurri is best fresh, but you can freeze it in small portions if needed.

Reheating

Reheat the rice and steak gently in the microwave or in a skillet over low heat. Add a splash of water or broth to keep the rice moist, and always add chimichurri just before serving for maximum flavor.

FAQs

Can I use a different cut of steak?

Absolutely! While skirt steak is incredibly flavorful and tender, flank, hanger, or even sirloin work well. Just adjust the cooking time slightly depending on the thickness and doneness you prefer.
What if I don’t have a cast-iron skillet?

No worries—a heavy stainless-steel pan will also do the trick. The key is super high heat for a beautiful sear. Avoid nonstick pans, which don’t get as hot.
Is there a substitute for cilantro in chimichurri?

If cilantro isn’t your favorite, you can swap it for flat-leaf parsley or even a half-and-half blend. Fresh oregano or mint can also be added for a more interesting sauce.
How do I ensure my steak is not tough?

Slice the steak thinly against the grain. This shortens the muscle fibers, making each bite wonderfully tender. Also, don’t overcook—the steak should still have a juicy pink center for the best eating experience.

Final Thoughts

With just a few quality ingredients and a lightning-fast cooking process, Skirt Steak Rice Bowls with Chimichurri Sauce deliver a flavor-packed, utterly satisfying meal every time. Don’t be surprised if these bowls become a weeknight staple—just gather your favorite toppings and enjoy experimenting. Get ready to savor restaurant-quality steak at home, any night you want!