Steak Bowls Chimichurri (Print Version)

# 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:

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.

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

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.

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

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:

01 - Can’t find skirt steak? Use your favorite cut of beef instead.

02 - Mix it up by swapping rice with roasted plantains.

03 - Throw in some veggies: sautéed zucchini, fresh spinach, avocado, or corn.

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