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Skirt Steak Rice Bowls with Chimichurri Sauce

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These skirt steak rice bowls feature juicy, quick-seared steak, fluffy rice, and a vibrant cilantro chimichurri sauce. The bowls are customizable, bright, and satisfying—perfect for a weeknight meal that feels special without much effort.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the steak
  • 1.5 to 2 lbs skirt steak substitute with your favorite cut of steak if desired
  • 1.5 teaspoons Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoons neutral oil such as grapeseed, canola, or avocado oil
For serving
  • 1 cup cilantro chimichurri
  • 2 to 3 cups cooked white rice
  • fresh cilantro optional
  • flaky sea salt optional
  • pickled red onions optional
  • lime wedges optional

Equipment

  • Cast iron skillet
  • Cutting board
  • Paper towels
  • Sharp knife

Method
 

  1. Blot the steak dry thoroughly with paper towels. Season all sides with Kosher salt and black pepper, using the full amount or more to taste. Let the steak sit at room temperature for at least 15 minutes before cooking.
  2. If you haven't yet done so, prepare the cilantro chimichurri so it is ready for serving.
  3. Heat a large cast-iron skillet over high heat for about 5 minutes until very hot. Add the neutral oil, then carefully place the seasoned steak in the skillet. Sear for 2–3 minutes on each side, or until it reaches an internal temperature of 125–130°F. The temperature will continue to rise as it rests; for medium-rare, target a final temperature of 130–135°F.
  4. When the steak is done, transfer it to a cutting board and allow it to rest for 5–10 minutes before slicing.
  5. Slice the rested steak thinly across the grain.
  6. Distribute the cooked rice evenly among bowls. Arrange the sliced steak over the rice in each bowl. Top with your preferred amount of chimichurri sauce and a pinch of flaky sea salt. Garnish with pickled red onions, more fresh cilantro, and lime wedges if desired.

Nutrition

Calories: 485kcal

Notes

Skirt steak is ideal for this recipe, but flank, sirloin, or ribeye also work—just adjust cook time for thicker cuts. For meal prep, store steak, rice, and toppings in separate containers and add chimichurri fresh when reheating. Reheat steak gently in a skillet or microwave to avoid drying it out. Feel free to swap rice for quinoa or brown rice, and adapt toppings to your taste—avocado, black beans, or cherry tomatoes are great additions. Homemade or good-quality store-bought chimichurri both work.

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