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Steak Bowls Chimichurri

Featured in: Main Dishes

These delicious bowls combine seared steak and zingy chimichurri for a flavor-packed dinner. The steak gets a sprinkle of salt, a quick sizzle to medium-rare, and rests before slicing. Serve it over soft rice with chimichurri and optional toppings like lime, fresh herbs, or pickled onions. Ready in no time and fits gluten-free, dairy-free diets.
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Twistytaste.com
Updated on Sun, 16 Mar 2025 17:52:45 GMT
Bowl filled with steak, rice, and fresh chimichurri sauce. Pin it
Bowl filled with steak, rice, and fresh chimichurri sauce. | twistytaste.com

Juicy, charred skirt steak piled on hot rice with zippy homemade chimichurri creates an amazing flavor combo that'll impress anyone. This doable yet fancy meal gives you restaurant-worthy results but won't overwhelm even beginner cooks.

Main Components

  • Skirt steak: Go for one with good fat streaks and uniform thickness
  • Cilantro: Pick bunches that look perky and vivid green
  • Italian parsley: Grab ones with firm, deep green foliage
  • Red wine vinegar: Choose naturally fermented options
  • Fresh garlic: Look for tight, heavy bulbs
  • Shallots: Average sized ones with no damaged skin
  • Olive oil: Splurge on premium extra virgin
  • Red chile: Try Fresno or red jalapeño varieties

Cooking Steps

Get Steak Ready:
Pat meat completely dry and add plenty of seasoning. Let it sit out for 20 minutes.
Begin Sauce Base:
Mix up diced garlic, shallot, vinegar and salt. Set aside for 10 minutes.
Handle the Greens:
Chop cilantro and parsley finely, throwing away woody stems. Dice the chile small.
Complete Chimichurri:
Add herbs and chile to your garlic mix. Slowly pour in oil while stirring.
Handle the Meat:
Cook in scorching cast iron, 3 minutes each side. Let it rest before cutting.
Build Your Bowl:
Start with rice, add sliced meat, then drizzle plenty of sauce over top.
A bowl of rice with meat and lime on top. Pin it
A bowl of rice with meat and lime on top. | twistytaste.com

Picking Top-Notch Beef

For the best skirt steak, find pieces with even fat distribution and thickness throughout. Stay away from cuts with too much tough tissue. Good steak should look vibrant red and feel slightly firm when you touch it.

Crafting Tasty Chimichurri

Great chimichurri needs just the right mix of herbs, tang, and fat to match the steak's richness. Make more than you need - it actually tastes better after sitting in the fridge for a day.

Doneness Reference

For that perfect pink center, pull the steak off heat at 125°F inside. While it sits, the temp will climb to 130-135°F, giving you that ideal medium-rare finish.

Keeping Leftovers Fresh

Keep your meat and chimichurri in different containers when refrigerating. The sauce stays good about 5 days. You can warm the steak gently or eat it cold in a nice 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. | twistytaste.com

Frequently Asked Questions

→ What’s the best way to slice the steak?
Cut it thinly and across the grain for tenderness.
→ Can I prep chimichurri ahead of time?
Yes! Whip it up and refrigerate it up to 3 days in advance.
→ What can I use instead of skirt steak?
Flank steak, hanger steak, or flat iron work just as well.
→ How do I know if the steak’s cooked right?
For medium-rare, aim for 125-130°F. It’ll rise slightly while resting.
→ What are good swaps for white rice?
Try cauliflower rice, quinoa, or roasted plantains for variety.

Steak Bowls Chimichurri

Slices of juicy steak on a bed of rice, all topped with lively chimichurri. Awesome for a quick, satisfying meal.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Argentinian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Beef

01 About 1½ to 2 lbs of skirt steak
02 1½ teaspoons of kosher salt (coarse)
03 ¼ teaspoon of cracked black pepper (or just a pinch)
04 2 tbsp of any neutral oil like grapeseed, canola, or avocado oil

→ Toppings & Sides

05 1 cup of bright cilantro chimichurri
06 2–3 cups of plain white rice, cooked
07 Optional: wedges of lime for a squeeze
08 Optional: crunchy sea salt flakes
09 Optional: a handful of fresh cilantro leaves
10 Optional: tangy pickled red onions

Instructions

Step 01

Pat the steak dry using paper towels. Sprinkle on the salt and pepper evenly. Let it sit out for 15 minutes or so, just to warm up a little.

Step 02

Follow any recipe for cilantro-style chimichurri to prepare your sauce.

Step 03

Heat a cast-iron skillet over high flame for 5 minutes. Add oil, then carefully lay the steak in. Sear both sides for 2–3 minutes each and aim for a temp of about 125–130°F for medium-rare.

Step 04

Allow the steak to chill out for 5–10 minutes. Then slice it thinly, cutting against the grain for best texture.

Step 05

Dish up some rice in bowls. Place steak slices on top and drizzle with chimichurri. Add extras like limes, pickled onions, or sea salt to finish it off.

Notes

  1. Can’t find skirt steak? Use your favorite cut of beef instead.
  2. Mix it up by swapping rice with roasted plantains.
  3. Throw in some veggies: sautéed zucchini, fresh spinach, avocado, or corn.

Tools You'll Need

  • A skillet (cast-iron, grill pan, or stainless steel)
  • A mixing bowl of medium size
  • A whisk for blending things
  • A digital thermometer to check meat temp

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