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)

Description

Deliciously tender skirt steak is seared to perfection, thinly sliced, and served over fluffy white rice with vibrant cilantro chimichurri sauce. This easy rice bowl recipe is bursting with fresh flavors and customizable toppings like pickled red onions, fresh cilantro, and zesty lime, making it a satisfying and impressive meal for any night of the week.

Ingredients

Units Scale

For the Steak

1 1/2–2 lbs skirt steak (or substitute with your favorite cut of steak)
1 1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil)

For Serving

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)

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Instructions

Season the Steak: Pat the skirt steak dry with a paper towel. Then, season all sides generously with 1½ teaspoons of Kosher salt and ¼ teaspoon of freshly ground black pepper (add more pepper if desired). Allow the steak to rest at room temperature for at least 15 minutes; this helps ensure even cooking and better flavor.
Prepare the Chimichurri Sauce: If you haven’t already, make a batch of cilantro chimichurri sauce following your favorite recipe or a recommended one. The bright, herby sauce is the perfect complement to the rich steak.
Cook the Steak: Place a large cast-iron skillet over high heat and let it get very hot, about 5 minutes. Add 2 tablespoons of neutral oil. Carefully lay the seasoned steak into the pan. Sear for 2–3 minutes per side, or until the internal temperature reaches 125–130°F for rare to medium-rare. Remember, the steak will continue to cook slightly after it’s removed from the heat.
Rest and Slice: Remove the cooked steak from the skillet and let it rest for 5–10 minutes. This allows the juices to redistribute. After resting, slice the steak thinly against the grain for the most tender bites.
Assemble the Rice Bowls: Divide the cooked white rice evenly into serving bowls. Top each bowl with a generous amount of sliced skirt steak. Spoon as much cilantro chimichurri sauce as you like over the steak. Finish with a pinch of flaky sea salt, fresh cilantro, pickled red onions, and lime wedges, if desired. Serve immediately and enjoy!

Notes

Allowing the steak to rest before slicing ensures maximum juiciness.
Chimichurri sauce can be made ahead and stored in the refrigerator.
Feel free to add your favorite vegetables or swap white rice for brown rice or quinoa.
If using another cut of steak, adjust cooking time as needed for thickness.

Nutrition

Serving Size: 1 bowl (approx. 1/6 of recipe)
Calories: 420
Sugar: 1g
Sodium: 950mg
Fat: 21g
Saturated Fat: 5.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 34g
Cholesterol: 85mg