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Steak Bowl Chimichurri

Featured in Dinner Winners Every Time.

These bowls feature tender, seared skirt steak paired with fresh chimichurri, creating a vibrant weeknight dish. Seasoned simply with salt and pepper, the steak is pan-cooked to medium rare and served over fluffy rice. Add toppings like lime, herbs, or pickled onions to customize. It’s ready in under 40 minutes, naturally dairy- and gluten-free, and works for various diets.
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Updated on Tue, 18 Mar 2025 22:25:43 GMT
A bowl packed with steak, rice, and bright chimichurri drizzle. Pin it
A bowl packed with steak, rice, and bright chimichurri drizzle. | cookwithtaste.com

Juicy grilled skirt steak with a vibrant herb sauce over hot rice brings together bold tastes and varied textures. This doable yet fancy meal gives you top-notch eating without complicated cooking steps, making it perfect for your home cooking adventures.

Essential Components

  • Skirt steak: Go for pieces with good fat streaks and uniform thickness
  • Cilantro: Pick vibrant green bunches showing no yellow spots
  • Italian parsley: Choose bunches with firm, deep green foliage
  • Red wine vinegar: Get a naturally aged, quality bottle
  • Fresh garlic: Look for tight, heavy bulbs
  • Shallots: Pick average-sized ones with firm, unbroken outer layers
  • Olive oil: Splurge on premium extra virgin
  • Red chile: Try using fresh Fresno or crimson jalapeño

Cooking Process

Get the Meat Ready:
Pat steak completely dry and add plenty of salt. Let it sit for 20 minutes away from the fridge.
Begin the Chimichurri:
Mix chopped garlic, shallot, vinegar and salt together. Wait 10 minutes.
Fix the Herbs:
Chop cilantro and parsley finely, throwing away woody stems. Dice the chile small.
Complete the Sauce:
Add herbs and chile to your garlic mix. Slowly pour in olive oil while stirring.
Grill the Steak:
Cook in a super hot cast iron pan, about 3 minutes each side. Let it cool before cutting.
Put it Together:
Start with rice, add thin meat slices, then drizzle lots of chimichurri on top.
A bowl of rice with meat and lime on top. Pin it
A bowl of rice with meat and lime on top. | cookwithtaste.com

Picking Great Steak

For your skirt steak, try to find cuts that show even fat streaks and similar thickness throughout. Stay away from pieces with tough white parts or membranes. Good quality meat looks bright red and feels somewhat firm when you touch it.

Creating Tasty Herb Sauce

The best chimichurri needs just the right mix of greens, tanginess, and oil to match the hearty meat. It's smart to make more than you need - the flavors get even better after sitting in the fridge overnight.

Cooking Times

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

Keeping Leftovers

Keep any extra meat and sauce in different containers with tight lids. The chimichurri stays good about 5 days in the fridge. You can warm the 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. | cookwithtaste.com

Frequently Asked Questions

→ What’s the best way to slice skirt steak?
For a tender bite, cut thin slices against the grain.
→ Can chimichurri be made ahead of time?
Yes! It stays fresh up to 3 days in the refrigerator.
→ What’s a good alternative for skirt steak?
Try flank, hanger, or flat iron steak instead.
→ How do I tell if the steak is cooked properly?
Medium-rare hits 125-130°F internally. It’ll rise slightly as it rests.
→ What can replace white rice in this?
Swap it for quinoa, cauliflower rice, or roasted plantains.

Steak Bowl Chimichurri

Skirt steak on a bed of rice, topped with a tangy chimichurri. A speedy and delicious meal for any evening.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Argentine

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Steak

01 Around 1½ to 2 pounds of skirt steak
02 1½ teaspoons of kosher salt, coarse variety
03 ¼ teaspoon of freshly ground black pepper (just a pinch)
04 2 tablespoons of neutral oil, like canola, avocado, or grapeseed

→ For Serving

05 1 cup of cilantro-packed chimichurri
06 2 to 3 cups of warm cooked rice (white)
07 Optional: tangy pickled red onions
08 Optional: wedges of lime for squeezing over
09 Optional: sprigs of fresh cilantro for garnish
10 Optional: flaky salt to sprinkle on top

Instructions

Step 01

Pat the steak dry with some paper towels. Sprinkle the salt and pepper all over it. Leave it at room temperature for about 15 minutes.

Step 02

Whip up a batch of cilantro chimichurri using your favorite recipe.

Step 03

Heat up a cast iron pan on high for 5 minutes until blazing hot. Add the oil, then sear the steak for 2–3 minutes per side. Aim for 125–130°F internally for medium-rare doneness.

Step 04

Let the steak chill for 5–10 minutes. Slice it thinly against the grain so it stays tender.

Step 05

Start with a scoop of rice in each bowl. Top with steak slices and pour chimichurri on top. Add extra toppings like cilantro, sea salt, lime, or onions if you'd like.

Notes

  1. No skirt steak? Use your favorite cut instead.
  2. Switch out rice with roasted plantains for something different.
  3. Add veggies like corn, zucchini, spinach, avocado, or whatever you love.

Tools You'll Need

  • A cast iron skillet, grill pan, or stainless steel pan
  • A mid-sized bowl for mixing
  • A whisk for combining ingredients
  • A food thermometer to check temperatures

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