If you’re hunting for the ultimate flavor-packed dinner that comes together in a breeze, the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe will be your new weeknight hero. Juicy, smoky steak meets zippy homemade chimichurri and bright toppings all piled over a bed of hearty rice—every bite explodes with color and bold taste. This bowl is my go-to for easy entertaining or a treat-yourself meal that’s as vibrant as it is satisfying (and, honestly, it’s not as complicated as the finished dish looks!).

Skirt Steak Rice Bowls with Chimichurri Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of these bowls is how every simple ingredient shines. You’re working with fresh, wholesome elements that each bring something unique: tenderness, creaminess, crunch, or punchy brightness. Here’s what you’ll need to get started:

Skirt steak: Super flavorful and quick-cooking, just be sure to slice it against the grain for tender bites.
Olive oil: Helps the seasoning stick to the steak and brings richness to the chimichurri.
Salt: Essential for deepening all the savory flavors in both the steak and the sauce.
Black pepper: Adds subtle heat and rounds out the seasoning.
Garlic powder: Delivers savory depth to the steak’s crust.
Cooked rice (white or brown): A hearty, neutral base that soaks up all those saucy juices.
Cherry tomatoes: Juicy pops of sweetness and color—halve them for extra prettiness!
Avocado: Adds creamy, cooling contrast to the robust flavors.
Queso fresco or feta: A salty, tangy finish that brings the whole bowl together.
Pickled red onions (optional): For a little tangy crunch and serious color pop.
Fresh lime wedges: The finishing touch—squeeze over everything to make the flavors sing.

Fresh parsley: The herby centerpiece of chimichurri—choose leafy flat-leaf if you can.
Fresh cilantro (optional): For true Latin flair and another layer of green freshness.
Garlic cloves: Fresh is best! Mince them fine for big chimichurri flavor.
Red pepper flakes: Just enough heat to keep things interesting.
Red wine vinegar: Provides bright acidity that wakes up the sauce and steak alike.
Olive oil (for sauce): Blends everything together with a lux, silky finish.
Salt (for sauce): Essential seasoning that makes the herbs pop.
Black pepper (for sauce): A pinch to balance all that green brightness.

How to Make Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Step 1: Whip Up the Chimichurri Sauce

This is where the magic starts! Grab a small bowl and mix together fresh parsley, cilantro (if you adore it), garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Give it all a good stir and let it sit at room temperature while you work on the steak—this gives the flavors time to marry and intensify. Chimichurri is ultra-fresh and zesty, so don’t be shy with those herbs.

Step 2: Prepare and Cook the Skirt Steak

Fire up your grill or use a heavy skillet over high heat—you want it really hot to get that craveable sear. Rub the skirt steak with olive oil, salt, black pepper, and garlic powder, making sure every inch is coated. Throw it on the heat and cook for about 3 to 4 minutes per side for beautifully medium-rare results. Remove the steak and let it rest for 5 minutes (this keeps it nice and juicy), then slice it thinly against the grain.

Step 3: Build the Rice Bowls

Grab your favorite bowls and divide the cooked white or brown rice among them. Top the rice with generous heaps of sliced steak, juicy cherry tomatoes, creamy avocado slices, and a sprinkle of crumbled queso fresco or feta. For a burst of color and zing, add a few ribbons of pickled red onion if you like. Don’t forget a nice, generous drizzle of chimichurri sauce across the top!

Step 4: Add the Finishing Touches

This is the moment to make it beautiful! Tuck a few lime wedges onto each bowl for squeezing just before eating—it wakes everything up and adds a fresh tang. Stand back and admire your colorful, irresistible Skirt Steak Rice Bowls with Chimichurri Sauce Recipe masterpiece, then dig in while everything’s still warm and vibrant!

How to Serve Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

Garnishes

Don’t skip the garnishes when presenting your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe. A sprinkle of fresh herbs (think more chopped cilantro or parsley), extra lime wedges, and even a drizzle of extra virgin olive oil gives a gourmet finish. If you want a little more crunch, toss on some toasted pepitas or extra pickled onions for extra color and zip.

Side Dishes

While this bowl is filling on its own, it pairs deliciously with simple sides. A crisp green salad with a tangy vinaigrette, grilled corn on the cob, or roasted sweet potatoes all make ideal companions. If you’re feeling festive, serve with warm tortillas for DIY steak wraps or a bowl of black beans on the side for extra heartiness.

Creative Ways to Present

Get playful when presenting your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe! For a crowd, lay out all the bowl components buffet-style—everyone can build their own masterpiece. Want a restaurant-worthy look? Layer rice, steak, and toppings artfully in a wide, shallow bowl. Or skip the fork and tuck everything in a toasted tortilla wrap for a handheld feast!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover steak or assembled bowls, store them in airtight containers in the fridge. Keep the chimichurri separate so you can add it just before eating to maintain its fresh punch and avoid soggy rice or veggies. The rice and toppings hold up well for about two days, making for excellent next-day lunches!

Freezing

You can freeze slices of cooked skirt steak and even portions of cooked rice for future meals. Let the steak cool completely, then wrap tightly and freeze for up to two months. The chimichurri, however, is best fresh (herbs can get mushy in the freezer), so mix up a new batch when ready to use. Thaw everything in the fridge before reheating or assembling your rice bowls.

Reheating

To reheat, gently warm the steak and rice in the microwave or on the stovetop with a splash of water to prevent drying out. Assemble your bowls fresh, topping with tomatoes, avocado, cheese, and plenty of new chimichurri. If you’re in a rush, even a cold bowl (almost like a salad!) is surprisingly tasty, especially on a hot day.

FAQs

Can I use another cut of steak for this bowl?

Absolutely! While skirt steak is traditional for its deep flavor and tenderness, flank steak or sirloin work well, too. Just be sure to slice against the grain for maximum tenderness.

Is there a way to make this Skirt Steak Rice Bowls with Chimichurri Sauce Recipe dairy-free?

Definitely! Simply skip the queso fresco or feta, or try a plant-based cheese alternative. The rest of the bowl is naturally dairy-free and every bit as delicious.

Can I make the chimichurri sauce in advance?

You sure can. Chimichurri actually tastes better after it sits for a bit! Store it in the fridge in a sealed container for up to three days. Just give it a good stir before using, as the oil might separate.

Is the Skirt Steak Rice Bowls with Chimichurri Sauce Recipe gluten-free?

Yes! As long as you use gluten-free rice and check that your cheese and pickled onions don’t have any sneaky gluten-containing ingredients, you’re good to go. It’s a fabulous meal for serving a crowd with varied dietary needs.

What can I substitute for rice if I want a low-carb option?

Cauliflower rice is a fantastic swap that still soaks up all the flavors in every bite. You could also try quinoa for extra protein and texture, keeping your Skirt Steak Rice Bowls with Chimichurri Sauce Recipe versatile and healthy.

Final Thoughts

This Skirt Steak Rice Bowls with Chimichurri Sauce Recipe is one of those meals that looks impressive but comes together quickly—and the flavor is genuinely out of this world. Whether you’re meal-prepping for yourself or serving up something special to friends, these bowls truly deliver. Grab your favorite bowl, round up those fresh ingredients, and enjoy every bold, herby, steak-filled bite!

Skirt Steak Rice Bowls with Chimichurri Sauce Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in these delicious Skirt Steak Rice Bowls with Chimichurri Sauce for a flavorful and satisfying meal. Tender grilled skirt steak served over rice with fresh veggies and a zesty chimichurri sauce.

Ingredients

Scale

Skirt Steak:

1 pound skirt steak
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

Additional Bowl Ingredients:

2 cups cooked white or brown rice
1 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup crumbled queso fresco or feta
1/4 cup pickled red onions (optional)
Fresh lime wedges for serving

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped (optional)
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare Chimichurri Sauce: In a bowl, combine parsley, cilantro, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper. Let sit at room temperature.
Cook Skirt Steak: Season steak with olive oil, salt, pepper, and garlic powder. Grill for 3-4 minutes per side, then slice.
Assemble Bowls: Divide rice into bowls, top with steak, tomatoes, avocado, queso fresco, and pickled onions. Drizzle with chimichurri and serve with lime wedges.