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Welcome to a mouthwatering journey that brings together the robust flavors of skirt steak and the vibrant freshness of chimichurri sauce. Skirt Steak Rice Bowls with Chimichurri Sauce is not just a meal; it's an experience that tantalizes your taste buds and transports you to the bustling streets of Argentina, where this dish has its roots. The rich, savory notes of marinated skirt steak paired with a zesty, herbaceous chimichurri create a harmonious balance that is sure to please any palate.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Savor the rich flavors of Skirt Steak Rice Bowls with Chimichurri Sauce! This delicious recipe features tender skirt steak, perfectly sautéed red bell peppers and onions, and a vibrant chimichurri sauce made with fresh herbs and spices. Served over a bed of rice, it's a complete meal that's quick to prepare, taking less than 35 minutes. Perfect for weeknights or entertaining, this dish will impress your family and friends. Enjoy!
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Ingredients
  

1 ½ pounds skirt steak

2 cups cooked rice (white or brown)

1 red bell pepper, sliced

1 yellow onion, sliced

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Chimichurri Sauce:

1 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

3 cloves garlic, minced

1/4 cup red wine vinegar

1/2 cup olive oil

1 teaspoon red pepper flakes (or to taste)

Salt and pepper, to taste

Instructions
 

Prepare the Chimichurri Sauce:

    - In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, and olive oil.

      - Add red pepper flakes, salt, and pepper to taste. Mix well and set aside to allow flavors to meld.

        Cook the Skirt Steak:

          - Season the skirt steak generously with salt and pepper on both sides.

            - Heat a grill or skillet over medium-high heat and add a drizzle of olive oil.

              - Once hot, place the steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust according to your desired doneness.

                - Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.

                  Sauté the Vegetables:

                    - In the same skillet used for the steak (or a separate one), add a tablespoon of olive oil.

                      - Add the sliced red bell pepper and yellow onion. Sauté over medium heat for about 5-7 minutes, or until the vegetables are soft and slightly caramelized. Season with salt and pepper.

                        Assemble the Rice Bowls:

                          - In bowls, create a layer of cooked rice as the base.

                            - Top with sliced skirt steak and sautéed vegetables.

                              - Drizzle generously with chimichurri sauce and sprinkle with fresh cilantro for garnish.

                                Serve:

                                  - Enjoy your delicious skirt steak rice bowls with chimichurri sauce warm, and add extra sauce on the side if desired.

                                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4