Steak Rice Bowls Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
1 1/2 teaspoons kosher salt
02 -
1/4 teaspoon black pepper, freshly cracked
03 -
2 tablespoons of a neutral oil like avocado, grapeseed, or canola
04 -
1 1/2-2 lbs of skirt steak
→ For Serving
05 -
Fresh cilantro (optional)
06 -
1 cup cilantro chimichurri
07 -
Pickled red onions (optional)
08 -
Flaky sea salt (optional)
09 -
Lime wedges (optional)
10 -
2-3 cups of warm white rice
# Instructions:
01 -
Dry the steak with paper towels, then add a sprinkle of salt and pepper on all sides. Leave it out for 15 minutes at room temp.
02 -
If you still need to make it, prepare the chimichurri sauce now.
03 -
Heat a cast-iron pan over high for about 5 minutes. Drop in the oil, then sear the steak for 2-3 minutes per side until the temperature inside is 125-130°F.
04 -
Set the steak down for 5-10 minutes before slicing it very thinly against the grain.
05 -
Spoon rice into bowls, layer on the sliced meat, and add a drizzle of chimichurri. Toss in any toppings you like to finish it off.
# Notes:
01 -
You’ll get a fresh and satisfying meal with these tender steak pieces and zingy chimichurri sauce served over rice.
02 -
Pair it with sides like roasted veggies, sliced avocado, corn, or sautéed zucchini for a heartier meal.
03 -
Swap out the rice for plantains for a unique twist.