Description
Skirt Steak Rice Bowls with Chimichurri Sauce offer a delightful combination of tender, marinated skirt steak served over fluffy rice, topped with a vibrant and zesty chimichurri sauce. This dish is perfect for weeknight dinners or special occasions, bringing comfort and joy to your table. With its bold flavors and colorful presentation, you’ll be sure to impress family and friends alike.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup long-grain white rice
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Juice of 1 lime
Instructions
- Prepare the marinade by mixing olive oil, minced garlic, lime juice, red wine vinegar, and red pepper flakes in a bowl.
- Place skirt steak in a zip-top bag, pour half of the marinade over it, seal tightly, and refrigerate for at least 30 minutes (up to 4 hours).
- Rinse rice under cold water until clear. Combine with 2 cups salted water in a pot; bring to boil. Reduce heat to low and cover until cooked (about 18-20 minutes).
- Preheat grill or skillet over high heat. Remove steak from marinade (discard leftover marinade) and grill each side for about 3-4 minutes until medium-rare.
- For chimichurri sauce, blend parsley, garlic, red wine vinegar, lime juice, and olive oil until finely chopped but chunky.
- Fluff rice with a fork; serve in bowls topped with sliced steak and chimichurri sauce.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 580 calories
- Sugar: 1g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg