Chimichurri Steak Bowls (Print Version)
# Ingredients:
→ Steak
01 -
1/4 teaspoon ground black pepper (freshly cracked)
02 -
1 1/2 teaspoons coarse kosher salt
03 -
2 tablespoons light-tasting oil (like avocado, canola, or grapeseed)
04 -
1 1/2-2 lbs of tender skirt steak
→ To Serve
05 -
2-3 cups fluffy white rice, cooked
06 -
Pickled red onions, if you like
07 -
Cilantro chimichurri (about 1 cup)
08 -
Optional garnishes (such as lime wedges or flaky sea salt)
09 -
Fresh cilantro leaves, if preferred
# Instructions:
01 -
Dry the steak’s surface with a paper towel, then sprinkle salt and pepper all over. Let it sit on the counter for 15 minutes to come to room temperature.
02 -
Make cilantro chimichurri if it hasn’t been prepared already.
03 -
Preheat a heavy skillet (like cast iron) on high for 5 minutes. Add oil, then cook the steak for 2-3 minutes per side until the inside reaches 125-130°F.
04 -
Rest the cooked steak on a cutting board for 5-10 minutes. Then slice thinly, cutting against the grain.
05 -
Spoon rice into bowls, add sliced steak, and drizzle chimichurri on top. Toss on any extra toppings you like.
# Notes:
01 -
This dish combines tender skirt steak, tangy chimichurri, and fluffy rice for a satisfying meal.
02 -
Pair it up with roasted veggies, slices of avocado, sautéed zucchini, or even some grilled corn.
03 -
Swap the rice for roasted plantains if you’d like a unique twist.