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This colorful rice bowl brings together tender skirt steak and bright chimichurri sauce in a homestyle dish that tastes like it came from your favorite restaurant. The combo of juicy meat, herby sauce, and fluffy rice makes for a meal where every bite matters.
I've made this countless times and can tell you—letting your steak sit out until it reaches room temp is the secret to getting that beautiful medium-rare center.
Smart Ingredient Picking Guide
- Rice: Go with long-grain for best fluffiness
- Oil: Choose one that won't smoke at high heat
- Fresh herbs: Make sure parsley and cilantro look perky
- Skirt steak: Try to find pieces with consistent thickness
- Shallots: Pick firm ones without soft spots
- Red wine vinegar: Don't skimp on quality here
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Simple Step-by-Step Cooking Method
- Rice cooking technique:
- Wash rice until the water looks clear. Use the right amount of water. Bring it to a boil, then turn heat down. After cooking, let it steam for 10 minutes. Gently fluff with a fork before you serve.
- Chimichurri creation:
- Hand-chop all herbs finely. Start by mixing seasonings with vinegar. Slowly stir in oil. Let it sit for 15 minutes. Taste and add more salt if needed.
- Steak preparation:
- Use paper towels to get the steak completely dry. Add plenty of salt and pepper. Let it warm up to room temp. Get your pan super hot before adding a touch of oil.
From making this dish so many times, I've learned you can't rush good food. Taking time to let your steak warm up or giving your chimichurri a chance to blend its flavors really pays off.
Heat Control Basics
Getting temperatures right makes all the difference:
- Never cook steak straight from the fridge
- Your pan should be smoking hot for searing
- Let the sauce warm to room temp before serving
- Always rest your meat after cooking
Prep-Ahead Options
Save time with these tricks:
- Get your garnishes ready early
- Cook your rice the day before
- Add steak seasoning up to 3 hours ahead
- Whip up chimichurri two days in advance
Fixing Common Problems
Rice too sticky: You used extra water or stirred too much. Sauce lacking flavor: Add more salt. Chewy steak: You didn't cut across the grain. Oil smoking too much: Your pan's overheated.
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I've found that giving each part of this bowl the attention it deserves makes all the difference. There's something magical about how the tangy chimichurri cuts through the rich steak while the rice soaks up every bit of flavor. It works for busy weeknights or when friends drop by, proving you don't need fancy ingredients to make something truly delicious.
Frequently Asked Questions
- → Why sit the steak at room temp first?
- This keeps it from cooking uneven or turning out chewy.
- → Can I pick a different steak cut?
- Yep! While skirt steak works well, any cut you like is good.
- → What's up with slicing against the grain?
- It makes the steak softer and easier to chew.
- → Is this dish okay to prep ahead?
- Sure! You can whip up the chimichurri in advance, but cook the steak fresh.
- → Can I switch out the rice?
- Swap for roasted plantains, cauliflower rice, or any grain you love.