Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a delicious fusion of tender skirt steak and fluffy rice, all topped with a zesty chimichurri sauce. This dish is perfect for any occasion, offering a burst of flavors that will impress your family and friends. The vibrant colors and aromas make it visually appealing, while the ease of preparation makes it an ideal choice for both casual dinners and special gatherings. Enjoy this culinary delight that brings warmth and togetherness to your table.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup long-grain white rice
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Rinse rice under cold water until clear. In a medium saucepan, combine rice with 2 cups water or chicken broth. Bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes.
- While the rice cooks, prepare chimichurri by mixing parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Set aside.
- Preheat grill or skillet over high heat. Season skirt steak with salt and pepper. Sear for 3-4 minutes on each side until desired doneness.
- Let steak rest for 5 minutes before slicing against the grain into thin strips.
- Fluff rice with a fork and divide among bowls. Top with sliced skirt steak and drizzle generously with chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 650
- Sugar: 2g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg