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
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.
Notes
- Skirt steak cooks quickly, so be cautious not to overcook.
- Rice can be substituted with cauliflower rice or quinoa for a low-carb option.
- Chimichurri sauce can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 570mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg
