Chimichurri Steak Rice Bowls
These Chimichurri Steak Rice Bowls are bold, satisfying, and packed with fresh flavor. Perfectly seared skirt steak is paired with fragrant cilantro chimichurri, fluffy rice, and your favorite toppings for an easy and vibrant dinner bowl.
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.