Skirt Steak Rice Bowls with Chimichurri Sauce
Skirt Steak Rice Bowls with Chimichurri Sauce are a flavorful and vibrant dish that combines tender skirt steak, zesty chimichurri, and fluffy rice into one satisfying meal. Perfect for busy weeknights or impressing guests, these bowls are easily customizable to suit any palate. With bold flavors and fresh ingredients, this dish transforms dinner into a delightful experience everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Searing
- Cuisine: South American
Ingredients
Scale
- 1 lb skirt steak
- 1 cup long-grain white or brown rice
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a bowl, mix garlic, red wine vinegar, olive oil, salt, pepper, and oregano. Coat the skirt steak in the marinade and let it sit for at least 30 minutes.
- Prepare rice according to package instructions.
- Heat a grill pan over medium-high heat. Sear the marinated skirt steak for 3-4 minutes on each side for medium-rare. Let it rest before slicing thinly against the grain.
- In a bowl, combine chopped parsley, minced garlic, olive oil, red wine vinegar, oregano, salt, and pepper.
- Serve cooked rice topped with sliced skirt steak and drizzle generously with chimichurri sauce.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 1g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords:
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