These Chimichurri Steak Rice Bowls are an irresistible combination of juicy seared steak, vibrant cilantro chimichurri, and fluffy white rice.
Bursting with bold Latin-inspired flavors, this dish is simple enough for a weeknight and impressive enough to serve guests.
Perfectly seasoned steak is seared to perfection and topped with herby, garlicky chimichurri sauce.
Paired with rice and your favorite garnishes, each bowl is a satisfying, protein-packed meal with no fuss.
Why You’ll Love This Recipe
Easy and quick – Less than 30 minutes from start to finish
Bold flavors – Bright, tangy chimichurri elevates simple ingredients
Meal prep friendly – Cook once, eat for days
Customizable bowls – Add toppings like pickled onions, lime, or avocado
Balanced meal – Protein, carbs, and healthy herbs all in one
What You’ll Need (Ingredient Highlights)
For the Steak:
Skirt steak – Or use flank, sirloin, or your favorite cut
Kosher salt and black pepper – For simple, classic seasoning
Neutral oil – Like avocado, canola, or grapeseed for high-heat searing
For Serving:
Cilantro chimichurri – Homemade is best, packed with garlic, parsley, vinegar, and olive oil
Cooked white rice – Fluffy and perfect for soaking up the sauce
Optional toppings – Pickled red onions, flaky sea salt, lime wedges, or extra herbs
Pro Tips Before You Start
Bring steak to room temp before cooking for even doneness
Pat dry the steak for a better sear
Use a cast-iron skillet to get a good crust
Let the steak rest before slicing to keep it juicy
Slice against the grain for maximum tenderness
How to Make Chimichurri Steak Bowls
Step 1: Season the Steak
Pat the steak dry with paper towels.
Season generously on all sides with 1½ tsp Kosher salt and ¼ tsp freshly ground black pepper.
Let rest at room temperature for at least 15 minutes.
Step 2: Make the Chimichurri Sauce
If you haven’t already, prepare 1 cup cilantro chimichurri using your favorite recipe.
Store in the fridge until ready to serve.
Step 3: Sear the Steak
Heat a large cast-iron skillet over high heat for 5 minutes, until very hot.
Add 2 Tbsp neutral oil, then carefully add the steak.
Cook 2–3 minutes per side, or until the internal temperature reaches 125–130°F (medium-rare).
Transfer to a plate and let rest 5–10 minutes.
Step 4: Slice the Steak
Once rested, slice the steak thinly against the grain.
This ensures tender, bite-sized pieces.
Step 5: Assemble the Bowls
Divide 2–3 cups cooked white rice between bowls.
Top with the sliced steak and a generous spoonful of chimichurri sauce.
Garnish with flaky sea salt, pickled red onions, fresh cilantro, and lime wedges, if desired.
What to Serve With Steak Bowls
Grilled corn or elote – Adds a smoky, creamy side
Avocado slices or guacamole – For creamy contrast
Crispy plantains – A slightly sweet addition
Fresh green salad – Balances the richness
Variations and Substitutions
Use quinoa or cauliflower rice for a low-carb base
Swap chicken or tofu for steak to change up the protein
Try basil or parsley chimichurri instead of cilantro
Add roasted vegetables for more texture and color
Storage Tips
Fridge – Store steak and rice separately for up to 3 days
Reheat steak gently in a skillet or microwave, just until warmed through
Chimichurri lasts up to 1 week in the fridge
FAQs
Can I grill the steak instead of using a skillet?
Yes! Grill over high heat for the same timing and rest before slicing.
Is skirt steak the best cut for this?
It’s flavorful and quick-cooking, but flank or sirloin work too.
How spicy is chimichurri?
It’s usually mild but zesty. Adjust red pepper flakes or garlic to taste.
Can I make this dairy-free and gluten-free?
Yes! There are no dairy or gluten ingredients in this recipe.
Can I make this ahead of time?
Yes, it’s great for meal prep. Assemble just before serving.
Final Thoughts
These Chimichurri Steak Rice Bowls are bold, vibrant, and full of fresh flavor.
With juicy steak, garlicky chimichurri, and a comforting rice base, this dish brings restaurant-quality flavor right to your kitchen.
Perfect for meal prep, dinner parties, or a flavorful weeknight meal.
Chimichurri Steak Rice Bowls
Ingredients
For the steak
- 1½ –2 lbs skirt steak
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil grapeseed, canola, or avocado oil
For serving
- 1 cup cilantro chimichurri
- 2 –3 cups cooked white rice
- Optional: fresh cilantro flaky sea salt, pickled red onions, lime wedges
Instructions
- Pat steak dry and season with salt and pepper. Let rest 15 min.
- Prepare chimichurri sauce and refrigerate.
- Heat skillet over high heat. Add oil and sear steak 2–3 min per side.
- Rest steak 5–10 min, then slice thinly against the grain.
- Assemble bowls with rice, steak, chimichurri, and toppings.
- See full steps with tips & photos → https://mischacrossing.com/chimichurri-steak-rice-bowls/
Notes
- Rice Option: Swap white rice for brown rice, quinoa, or cauliflower rice.
- Steak Tip: Skirt steak is best cooked quickly over high heat and sliced thinly against the grain for tenderness.
- Make Ahead: Chimichurri can be made 2–3 days ahead and stored in the fridge.
- Serving Suggestion: Add avocado, grilled veggies, or a fried egg for extra richness.
