If you’re looking for a meal that’s both hearty and refreshing, Skirt Steak Rice Bowls with Chimichurri are the perfect choice. This dish brings together juicy, pan-seared steak, fluffy rice, and a vibrant chimichurri sauce, creating a bold and satisfying meal that’s surprisingly simple to make.

With minimal prep time and a quick cooking process, this recipe is ideal for weeknight dinners, meal prep, or even special occasions. The fresh chimichurri sauce—made with herbs, garlic, vinegar, and a touch of spice—adds a bright, zesty contrast to the rich steak, making every bite full of flavor.

In this guide, we’ll explore what makes this dish so special, ways to customize it, pairing ideas, and answers to common questions to help you make the perfect steak rice bowl at home.

Why You’ll Love This Recipe

1. The Perfect Combination of Flavors

Skirt steak has a deep, beefy richness, and when paired with a tangy, herbaceous chimichurri sauce, the contrast is irresistible. The warm, fluffy rice serves as the perfect base, soaking up all the delicious juices.

2. Fast and Easy to Make

  • Cooks in under 30 minutes—perfect for busy weeknights.
  • Minimal prep required—simply season the steak, make the sauce, and cook.
  • One-pan cooking—all you need is a skillet to achieve that perfect steak sear.

3. Versatile and Customizable

You can adjust this bowl to suit your taste preferences. Whether you like extra spice, a different sauce, or a grain-free option, there are endless ways to make it your own.

4. Meal-Prep Friendly

Steak rice bowls store well in the fridge, making them an excellent choice for meal prepping. Simply reheat and enjoy a flavorful meal in minutes.

Ingredients:

For the Steak:
  • Skirt steak (or substitute with flank steak, ribeye, or NY strip)
  • Kosher salt
  • Black pepper
  • Neutral oil (grapeseed, avocado, or canola)
For the Chimichurri Sauce:
  • Red wine vinegar
  • Kosher salt
  • Garlic (minced)
  • Shallot (chopped)
  • Fresno chile (or jalapeño)
  • Fresh cilantro (chopped)
  • Fresh parsley (chopped)
  • Extra virgin olive oil
For the Rice Bowls:
  • White rice (or substitute with brown rice, quinoa, or mixed greens)
  • Pickled red onions
  • Lime wedges
  • Fresh cilantro
  • Optional toppings: sautéed zucchini, roasted corn, avocado, black beans

Directions:

1. Prepare the Chimichurri Sauce:

  • Mix vinegar, salt, garlic, shallot, and Fresno chile.
  • Stir in chopped cilantro, parsley, and olive oil. Set aside.

2. Season and Cook the Steak:

  • Pat steak dry and season generously with salt and pepper.
  • Let sit at room temperature for 15 minutes before cooking.
  • Heat oil in a cast-iron skillet over high heat.
  • Sear steak for 2-3 minutes per side until medium-rare (125°F-130°F).
  • Let the steak rest for 5-10 minutes, then slice against the grain.

3. Assemble the Rice Bowls:

  • Divide cooked rice into bowls.
  • Add sliced steak on top.
  • Drizzle with chimichurri sauce.
  • Garnish with pickled onions, fresh cilantro, and lime wedges.

Nutritional Information (Per Serving):

  • Calories: 345 kcal
  • Carbohydrates: 15g
  • Protein: 34g
  • Fat: 16g
  • Saturated Fat: 5g
  • Sodium: 683mg
  • Iron: 3mg

Ways to Customize Your Steak Rice Bowl

1. Choosing the Right Cut of Steak

Skirt steak is ideal for this dish because it’s thin, quick to cook, and incredibly flavorful. However, you can substitute with:

  • Flank steak – Slightly leaner but still tender when cooked properly.
  • Ribeye – More marbling for a rich, juicy texture.
  • Hanger steak – Known for its deep, beefy flavor.
  • NY strip steak – A classic, well-balanced option.

2. Alternative Bases

Rice is a classic base, but you can switch it up with:

  • Brown rice – For extra fiber and a nuttier taste.
  • Quinoa – A protein-packed alternative.
  • Cauliflower rice – For a low-carb version.
  • Grilled veggies or greens – If you’re going grain-free.

3. Sauce Variations

Chimichurri is the star of this dish, but you can try:

  • Cilantro lime crema – A creamy, tangy sauce for a different twist.
  • Spicy mayo – For a richer, slightly spicy kick.
  • Basil vinaigrette – A fresh, herbaceous option.
  • Ginger scallion sauce – If you prefer an Asian-inspired flavor.

4. Extra Toppings for More Texture and Flavor

  • Avocado slices – Adds creaminess to balance the bold flavors.
  • Pickled red onions – Provides a tangy, slightly sweet crunch.
  • Grilled corn – A smoky, sweet addition.
  • Black beans – For extra protein and fiber.
  • Cherry tomatoes – A fresh burst of acidity.
  • Toasted sesame seeds – For a slight crunch and nutty flavor.

Best Sides and Pairings

1. Fresh and Light Side Dishes

  • Cucumber and Tomato Salad – A refreshing contrast to the steak’s richness.
  • Grilled Vegetables – Adds depth and smoky flavor.
  • Roasted Sweet Potatoes – A naturally sweet side that complements the tangy chimichurri.

2. Drinks to Complement the Meal

  • Red Wine – A Malbec or Cabernet Sauvignon pairs beautifully with steak.
  • Classic Lemonade – A bright, citrusy drink that cuts through the richness.
  • Iced Green Tea – Light and refreshing with a subtle earthy flavor.

3. Dessert Pairings

  • Chocolate Mousse – A rich, creamy dessert to finish the meal.
  • Grilled Pineapple with Honey – A light, tropical touch.
  • Flan or Crème Brûlée – A silky, caramelized treat that pairs well with steak.

Frequently Asked Questions (FAQs)

1. What is Chimichurri, and What Does It Taste Like?

Chimichurri is a classic Argentinian sauce made with fresh herbs (cilantro and parsley), garlic, red wine vinegar, olive oil, and chili pepper. It has a tangy, garlicky, and slightly spicy flavor, which pairs beautifully with grilled meats.

2. How Do I Cook the Steak Perfectly?

For a juicy and flavorful steak:

  • Season generously with salt and pepper.
  • Use high heat and a cast-iron skillet for a great sear.
  • Cook for 2-3 minutes per side for medium-rare (125°F-130°F).
  • Let the steak rest for at least 5-10 minutes before slicing against the grain.

3. Can I Make This Dish Ahead of Time?

Yes! To prep in advance:

  • Make the chimichurri sauce a day ahead (it gets better with time!).
  • Cook and slice the steak and store separately in an airtight container.
  • Reheat the steak gently in a skillet or microwave before assembling the bowls.

4. What’s the Best Way to Store Leftovers?

  • Refrigerate: Store components separately in airtight containers for up to 3 days.
  • Freeze: The steak can be frozen for up to 3 months, but chimichurri is best made fresh.
  • Reheat: Warm the steak in a pan over low heat or in the microwave with a splash of water to prevent drying out.

5. Can I Use Store-Bought Chimichurri?

Yes! While homemade chimichurri is more flavorful and fresh, store-bought versions can work in a pinch. Just look for one with high-quality ingredients and no unnecessary additives.

6. Can I Grill the Steak Instead of Pan-Searing It?

Absolutely! Grilling the steak adds a nice smoky flavor. Just:

  • Preheat your grill to medium-high heat.
  • Cook for 3-4 minutes per side for medium-rare.
  • Let it rest before slicing.

Conclusion: A Steak Bowl Worth Making Again and Again

These Skirt Steak Rice Bowls with Chimichurri are a perfect blend of bold flavors, juicy steak, and fresh ingredients. Whether you’re making them for a casual weeknight dinner or meal prepping for the week, this recipe is simple, satisfying, and packed with flavor.

With endless ways to customize it, you can enjoy different variations every time, keeping the dish exciting and tailored to your taste. Plus, the quick cooking time makes it ideal for busy schedules, while the chimichurri sauce takes it to the next level with its fresh, zesty kick.

So next time you’re craving a protein-packed, restaurant-quality meal at home, give these Skirt Steak Rice Bowls a try—you won’t be disappointed!