Steak Rice Bowl Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
About 1½ to 2 pounds of skirt steak, trimmed
02 -
1½ teaspoons of kosher salt, coarse grind
03 -
¼ teaspoon of freshly ground black pepper (just a pinch)
04 -
2 tablespoons of any mild oil like canola, avocado, or grapeseed
→ Serving Ideas
05 -
1 cup of cilantro chimichurri for drizzling
06 -
2 to 3 cups of warm, cooked white rice
07 -
Optional: wedges of lime for squeezing juice
08 -
Optional: crunchy sea salt flakes for extra texture
09 -
Optional: fresh cilantro sprigs for garnish
10 -
Optional: pickled red onions for tanginess
# Instructions:
01 -
Pat the steak dry using paper towels. Spread an even layer of kosher salt and pepper on both sides. Let it sit out for 15 minutes to remove the chill.
02 -
Mix up a batch of cilantro chimichurri following your favorite recipe.
03 -
Heat up a cast-iron skillet until it’s showing heat waves, about 5 minutes on a high setting. Add oil, then lay the steak down with care. Sear both sides for 2-3 minutes, aiming for 125°F to 130°F for medium-rare doneness.
04 -
Let the steak sit quietly for around 5 to 10 minutes after cooking. Slice it thinly against the direction of the grain for tenderness.
05 -
Scoop some rice into each serving bowl. Lay pieces of steak on top, then drizzle generously with chimichurri. Sprinkle sea salt flakes and add extras like lime wedges, cilantro, or pickled onions if you’d like.
# Notes:
01 -
No skirt steak? Use any tender cut you love.
02 -
Switch out the rice for roasted plantains to keep it interesting.
03 -
Add more flair with veggies like spinach, zucchini, avocado, or corn.