Steak Rice Bowls Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
1 ½ to 2 pounds skirt steak
02 -
1 ½ teaspoons coarse kosher salt
03 -
¼ teaspoon black pepper, freshly cracked
04 -
2 tablespoons light, neutral oil (like avocado, grapeseed, or canola)
→ For Serving
05 -
1 cup of cilantro-based chimichurri sauce
06 -
2-3 cups of white rice, cooked
07 -
Optional: fresh cilantro leaves
08 -
Optional: sea salt flakes
09 -
Optional: pickled onions (red)
10 -
Optional: lime slices
# Instructions:
01 -
Use paper towels to blot the steak dry. Sprinkle kosher salt and black pepper evenly across all sides. Let it sit out for 15 minutes so it comes to room temp.
02 -
Follow your recipe to whip up some cilantro chimichurri sauce.
03 -
Preheat a cast-iron skillet to high heat for about 5 minutes—it needs to be super hot. Pour in the oil, then carefully lay down the steak. Sear for 2-3 minutes per side, aiming for a 125-130°F internal temp for medium-rare doneness.
04 -
Let the steak rest untouched for about 5 to 10 minutes. Then, slice it thinly across the grain.
05 -
Scoop rice into bowls. Add the steak slices on top, along with the chimichurri sauce. Toss on any of the optional garnishes—like pickled onions, fresh cilantro, lime wedges, or sea salt flakes.
# Notes:
01 -
Switch out the skirt steak for a cut you prefer best
02 -
For the base, roasted plantains work great instead of rice
03 -
Try throwing in sautéed corn, zucchini, spinach, or some avocado