Steak Bowl Chimichurri (Print Version)
# 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:
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.
02 -
Whip up a batch of cilantro chimichurri using your favorite recipe.
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.
04 -
Let the steak chill for 5–10 minutes. Slice it thinly against the grain so it stays tender.
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:
01 -
No skirt steak? Use your favorite cut instead.
02 -
Switch out rice with roasted plantains for something different.
03 -
Add veggies like corn, zucchini, spinach, avocado, or whatever you love.