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Skirt steak rice bowls with chimichurri sauce are a delightful culinary experience that perfectly combines tender, flavorful meat with vibrant, fresh toppings. This dish is not only a feast for the taste buds but also a visual delight, making it an ideal choice for various occasions, from casual weeknight dinners to festive gatherings. The combination of savory skirt steak and zesty chimichurri sauce creates a harmonious blend of flavors that can elevate any meal.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Elevate your dinner game with these delicious Skirt Steak Rice Bowls topped with homemade chimichurri sauce! Juicy skirt steak pairs perfectly with fluffy jasmine rice, sautéed bell peppers, and fresh toppings like avocado and cherry tomatoes. This easy recipe takes just 35 minutes to prepare, making it ideal for busy weeknights or a special weekend meal. Enjoy this vibrant and flavorful dish that will impress family and friends!
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Ingredients
  

1 lb skirt steak

2 cups cooked jasmine rice

1 red bell pepper, sliced

1 red onion, thinly sliced

1 avocado, sliced

1 cup cherry tomatoes, halved

Salt and pepper to taste

Olive oil for cooking

Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup olive oil

1/4 cup red wine vinegar

3 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Instructions
 

Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, and a pinch of salt and pepper. Mix well and set aside to allow the flavors to meld.

    Cook the Skirt Steak: Preheat a large skillet or grill pan over medium-high heat. Season the skirt steak generously with salt and pepper. Add a splash of olive oil to the skillet. Sear the skirt steak for approximately 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes.

      Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed and sauté the sliced bell pepper and red onion over medium heat until they are tender and slightly caramelized, about 5-7 minutes. Season with a pinch of salt.

        Slice the Steak: After resting, slice the skirt steak against the grain into thin strips.

          Assemble the Rice Bowls: In bowls, layer 1 cup of cooked jasmine rice as the base. Top with sautéed peppers and onions, sliced skirt steak, avocado slices, and halved cherry tomatoes. Drizzle generously with chimichurri sauce.

            Serve and Enjoy: Garnish with extra chimichurri if desired and serve immediately. Enjoy your vibrant and flavorful skirt steak rice bowls!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4