Description
Experience a burst of flavor with these Skirt Steak Rice Bowls topped with vibrant chimichurri sauce. This dish features perfectly grilled skirt steak served over a bed of fluffy rice, creating a satisfying meal that’s both quick to prepare and endlessly customizable. In just 30 minutes, impress your family and friends with this deliciously hearty bowl that’s perfect for any occasion.
Ingredients
Scale
- 1 pound skirt steak
- 1 cup white or brown rice
- 1 cup fresh parsley, chopped
- 4 garlic cloves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions.
- Season the skirt steak generously with salt and pepper.
- Heat a skillet over medium-high heat and cook the steak for 4-5 minutes per side until browned and desired doneness is reached.
- In a food processor, blend parsley, garlic, red wine vinegar, olive oil, salt, and pepper until chunky.
- Fluff the cooked rice and divide into bowls. Slice the skirt steak against the grain and layer on top of the rice.
- Drizzle chimichurri sauce over each bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 560
- Sugar: 0g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg