Skirt Steak Rice Bowls with Chimichurri Sauce
Skirt Steak Rice Bowls with Chimichurri Sauce deliver a bold and vibrant meal that elevates any dining experience. Tender marinated skirt steak is grilled to perfection and served atop fluffy rice, all drizzled with a zesty chimichurri sauce. This dish is not only quick to prepare but also visually stunning, making it ideal for weeknight dinners or gatherings with friends. Get ready to impress your taste buds and your guests with this flavor-packed bowl!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Latin American
Ingredients
Scale
- 1 pound skirt steak
- 1 cup long-grain white rice
- 1/4 cup fresh parsley, chopped
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Marinate the skirt steak by mixing olive oil, minced garlic, red wine vinegar, parsley, red pepper flakes, salt, and pepper in a bowl. Place the steak in a resealable bag with the marinade for at least 30 minutes.
- Rinse the rice under cold water and cook according to package instructions.
- Preheat grill to medium-high heat. Grill the skirt steak for about 3-4 minutes per side for medium-rare. Let it rest before slicing.
- Prepare chimichurri sauce by mixing remaining parsley with olive oil, vinegar, garlic, salt, pepper, and red pepper flakes in a bowl.
- Slice the grilled steak against the grain; serve over rice and drizzle chimichurri sauce on top.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg