Description
Skirt Steak Rice Bowls with Chimichurri Sauce are a vibrant and delicious meal that brings together juicy skirt steak, fluffy rice, and a zesty chimichurri sauce. This recipe is perfect for busy weeknights or festive gatherings, offering customizable ingredients to suit your taste. Each bowl is a fiesta of flavors and colors that will impress family and friends alike.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup cooked white or brown rice
- 1 cup bell peppers (sliced)
- 1/2 cup red onion (sliced)
- 1/4 cup fresh parsley (chopped)
- 3 garlic cloves (minced)
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
- Marinate the skirt steak in olive oil, minced garlic, salt, and pepper while preparing the other ingredients.
- Cook rice according to package instructions.
- Sauté sliced bell peppers and onions in a pan with olive oil until tender.
- Grill the marinated skirt steak on high heat for 3–5 minutes per side for medium doneness; let rest before slicing.
- Prepare chimichurri by mixing chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper.
- Assemble bowls: start with rice, add sliced skirt steak, sautéed veggies, and drizzle with chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 615
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg
Keywords: Feel free to substitute skirt steak with flank or sirloin if preferred. Add toppings like avocado or black beans for extra flavor and nutrition.