Steak Chimichurri Bowl (Print Version)
# 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:
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.
02 -
Whip up some cilantro chimichurri using your favorite recipe.
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.
04 -
Set the steak aside for 5–10 minutes, letting it rest. Slice it thin against the grain when ready.
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:
01 -
You can use any steak cut you like if skirt steak isn’t handy.
02 -
Switch out the rice for roasted plantains if you want a twist.
03 -
Add veggies like sautéed spinach, zucchini, avocado, or even some corn for variety.