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Steak Chimichurri Bowl

Featured in Beef recipes for any day.

Pan-seared steak paired with a bright chimichurri sauce is the star of this easy dinner. Slice the steak thin after cooking to medium rare, and pair it with warm rice for a flavorful combo. Customize with toppings like pickled veggies, limes, or extra herbs. Ready in 40 minutes, it's gluten-free, dairy-free, and a perfect fit for various diets.
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Maria from tastyhush
Updated on Sat, 12 Apr 2025 19:50:40 GMT
A vibrant bowl packed with steak, rice, and fresh chimichurri sauce. Pin it
A vibrant bowl packed with steak, rice, and fresh chimichurri sauce. | tastyhush.com

The juicy seared skirt steak piled on hot rice with homemade chimichurri makes a mouthwatering flavor combo you won't forget. This doable yet fancy meal brings restaurant vibes to your table while keeping things easy enough for anyone to make at home.

Must-Have Components

  • Skirt steak: Go for one with good fat streaks and consistent thickness
  • Cilantro: Pick bunches that look vibrant and perky
  • Italian parsley: Grab ones with firm, deep green foliage
  • Red wine vinegar: Get the naturally fermented kind
  • Fresh garlic: Choose bulbs that feel heavy and solid
  • Shallots: Pick average-sized ones with undamaged outer layers
  • Olive oil: Splurge on good quality extra virgin
  • Red chile: Try fresh Fresno or red jalapeño varieties

Cooking Steps

Get Meat Ready:
Pat steak completely dry and add plenty of seasoning. Let it sit out for 20 minutes to warm up.
Begin Sauce Base:
Mix up diced garlic, shallot, vinegar and salt. Set aside for 10 minutes.
Handle the Greens:
Chop cilantro and parsley finely, throwing away woody stems. Dice the chile tiny.
Complete Chimichurri:
Add herbs and chile to your garlic mix. Slowly pour in olive oil while stirring.
Fire Up Steak:
Cook in scorching hot cast iron, about 3 minutes each side. Let it rest before cutting.
Put It Together:
Stack rice, then thinly cut steak, topped with lots of chimichurri.
A bowl of rice with meat and lime on top. Pin it
A bowl of rice with meat and lime on top. | tastyhush.com

Finding Great Steak

For skirt steak, try to find pieces with even fat distribution and thickness. Stay away from bits with too much tough tissue. Good steak should be vivid red and spring back slightly when you touch it.

Whipping Up Awesome Chimichurri

The best chimichurri has just the right mix of herbs, tang, and oil that makes rich meat taste even better. Make more than you need - it actually tastes better after sitting in the fridge for a day.

Heat Breakdown

For that perfect pink middle, cook until the inside hits 125°F. While resting, it'll climb to 130-135°F, giving you that ideal medium-rare doneness.

Keeping Leftovers

Keep any extra meat and sauce in different containers. Your chimichurri will stay good up to 5 days in the fridge. Warm up steak gently or eat it cold in a salad.

A bowl of rice with meat and vegetables, including onions and limes. Pin it
A bowl of rice with meat and vegetables, including onions and limes. | tastyhush.com

Frequently Asked Questions

→ What’s the best way to cut the steak?
Slice thinly against the grain to keep the meat tender.
→ Can I make the chimichurri ahead of time?
Yes, you can prepare it up to 3 days early and store it in the fridge.
→ What can I use if there’s no skirt steak?
You can substitute with flank, hanger, or flat iron steak.
→ How do I know when the steak is cooked perfectly?
Cook to 125-130°F internally for medium-rare, letting it rest to finish cooking.
→ What other options are there instead of white rice?
Quinoa, cauliflower rice, or roasted plantains work as great substitutes.

Steak Chimichurri Bowl

Slices of juicy steak sit over fluffy rice with fresh chimichurri. A quick and satisfying meal for any night.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: Argentinian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Beef

01 About 1½–2 pounds of skirt steak
02 1½ teaspoons of coarse salt, preferably kosher
03 ¼ teaspoon of cracked black pepper, or just a pinch
04 2 tablespoons of neutral oil like grapeseed, canola, or avocado

→ Serving Suggestions

05 1 cup cilantro chimichurri sauce
06 2 to 3 cups white rice, cooked
07 Optional: wedges of lime to squeeze over
08 Optional: flaky sea salt for crunch
09 Optional: leaves of fresh cilantro as garnish
10 Optional: tangy pickled red onions

Instructions

Step 01

Pat the steak dry with a paper towel. Sprinkle kosher salt and black pepper evenly on top. Let it sit at room temp for 15 minutes.

Step 02

Whip up some cilantro chimichurri using your favorite recipe.

Step 03

Heat a cast-iron skillet on high for 5 minutes until it’s super hot. Add the oil, then carefully lay in the steak. Sear each side for 2–3 minutes or until the inside reaches 125–130°F for medium-rare.

Step 04

Set the steak aside for 5–10 minutes, letting it rest. Slice it thin against the grain when ready.

Step 05

Scoop rice into serving bowls. Arrange steak slices on top and drizzle with chimichurri. Add extras like lime wedges, pickled onions, or cilantro if you like.

Notes

  1. You can use any steak cut you like if skirt steak isn’t handy.
  2. Switch out the rice for roasted plantains if you want a twist.
  3. Add veggies like sautéed spinach, zucchini, avocado, or even some corn for variety.

Tools You'll Need

  • A cast-iron skillet, grill pan, or stainless steel pan
  • A medium mixing bowl
  • A whisk to stir things together
  • A meat thermometer to check temperature

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 345
  • Total Fat: 16 g
  • Total Carbohydrate: 15 g
  • Protein: 34 g