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Skirt steak rice bowls with chimichurri sauce offer a delightful blend of flavors and textures that make them a standout dish in any culinary repertoire. As a popular choice in Latin American cuisine, this dish not only satisfies the palate but also celebrates the vibrant and diverse culinary traditions of the region. The tender, juicy skirt steak, paired with the zesty and herbaceous chimichurri sauce, creates a harmonious balance that elevates the humble rice bowl into a gourmet experience.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Elevate your dinner game with these Skirt Steak Rice Bowls topped with vibrant Chimichurri Sauce! This quick and flavorful recipe combines juicy skirt steak, fluffy jasmine rice, and sautéed peppers and corn, all finished with creamy avocado and fresh tomatoes. Perfect for a weeknight meal or a weekend gathering, these bowls are not only delicious but visually stunning. Gather your ingredients and enjoy a taste of Argentina right at home!
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Ingredients
  

1 lb skirt steak

1 cup jasmine rice

2 cups water or broth (for cooking rice)

1 red bell pepper, sliced

1 cup corn kernels (fresh or frozen)

1 avocado, sliced

1 cup cherry tomatoes, halved

1 lime, juiced

Salt and pepper, to taste

1 tablespoon olive oil

Chimichurri Sauce:

1 cup fresh parsley, chopped

1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup olive oil

2 tablespoons red wine vinegar

Salt and pepper, to taste

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Mix well and set aside to let the flavors meld.

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water or broth to a boil. Add the rice, a pinch of salt, reduce to low heat, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

      Cook the Skirt Steak: Season the skirt steak generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the skirt steak and sear for about 3-4 minutes on each side, or until it reaches your desired level of doneness (medium-rare is about 130°F). Remove from the skillet and let it rest for 5 minutes before slicing thinly against the grain.

        Sauté the Veggies: In the same skillet, add the sliced red bell pepper and corn. Sauté for about 5 minutes until they are tender, seasoning with salt and pepper to taste.

          Assemble the Bowls: In serving bowls, layer a scoop of jasmine rice, followed by the sautéed bell peppers and corn. Add slices of skirt steak on top, and finish with avocado slices, halved cherry tomatoes, and a generous drizzle of chimichurri sauce.

            Garnish and Serve: Squeeze fresh lime juice over the bowls for added freshness. Serve immediately and enjoy!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4