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Paper-thin slices of tender skirt steak lie on a mound of puffy rice, topped with a lively chimichurri that makes every mouthful pop with flavor. This impressive dish turns basic ingredients into a standout meal that works great for quick family dinners or when friends drop by.
I made this for some buddies yesterday and they couldn't believe how fast it all came together. The way the herby chimichurri mixes with the juice from the meat creates this incredible taste that has everyone reaching for seconds.
Complete Ingredients Breakdown
- Skirt steak: Pick one with nice fat streaks and deep red coloring. Try to find pieces with similar thickness
- Fresh cilantro: Should look vibrant and green without any yellow spots or drooping
- Flat leaf parsley: Gives that authentic chimichurri taste. Go for bunches with upright stems
- Red wine vinegar: Gives that key tang. Get genuine vinegar, skip the fake stuff
- Fresh garlic cloves: Need to be solid and weighty
- Shallots: Look for tight ones with intact outer layers
- Extra virgin olive oil: Helps the sauce flavors blend. Worth spending a bit more here
- Fresno chile: Adds a mild kick. Go for solid, bright red ones
I always stock up on chimichurri stuff since this sauce works wonders on practically anything, from morning eggs to roasted veggies.
Crafting Your Perfect Bowl
- Getting The Meat Ready:
- Wipe steak totally dry using paper towels. Cover both sides with plenty of kosher salt and fresh black pepper. Set out for 20 minutes to warm up for better cooking.
- Mixing The Sauce Base:
- Chop 4 garlic cloves and 1 shallot very small. Throw them in a bowl with 1/4 cup red wine vinegar and 1 teaspoon salt. Wait 10 minutes so flavors can blend.
- Working With Herbs:
- Chop 1 cup each of fresh cilantro and parsley into tiny bits. Cut away any woody stems first. Dice 1 Fresno chile, taking out seeds if you want it milder.
- Finishing The Sauce:
- Mix your herbs and chile into the vinegar mix. Slowly pour in 1/2 cup good olive oil while you stir. Try it and add more salt if needed.
- Cooking The Steak:
- Get a cast iron pan super hot until it's smoking. Add a thin coating of plain oil. Cook steak 3 minutes each side for pink middle. Let sit 10 minutes before cutting.
- Putting It All Together:
- Scoop warm rice into bowls. Add thin slices of steak cut across the grain. Pour plenty of chimichurri on top. Throw on some pickled onions and fresh garnishes.
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My grandma always told me about waiting before slicing meat. She'd say a little patience is what turns good food into something truly special.
Smart Meat Buying
Getting the right cut makes this dish shine. Go for skirt steak that has good fat running through it and stay away from pieces with tough silvery skin. Those fat streaks mean your meat will stay juicy and tasty with quick cooking.
All About The Sauce
Chimichurri adds a fresh, herby kick that balances the rich meat perfectly. Making a bigger batch means you can use it all week on eggs, veggies, or chicken. It actually tastes even better after sitting in the fridge overnight.
Getting Doneness Just Right
Cooking the steak perfectly means watching both time and heat. For pink middle meat, pull it off the heat at 125°F inside. It'll keep cooking while resting and end up at a perfect 130°F to 135°F.
Mix It Up Your Way
Switch things around by using quinoa or riced cauliflower as your base for different health benefits. Toss in some grilled corn, black beans, or baked sweet potatoes to make it more filling. Top with avocado slices or little tomatoes for a fresh twist.
Keeping Leftovers Fresh
Store any extra steak and sauce in separate sealed containers. The chimichurri stays good for about five days in the fridge. Warm the steak gently so it doesn't overcook, or eat it cold on top of greens for a totally different meal.
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I've spent years getting this dish just right in my kitchen, and I've learned that taking care with each part creates something that's better than what you'd get eating out. The mix of perfectly cooked steak, bright sauce, and thoughtful extras makes this a dish that'll impress anyone who tries it.
Frequently Asked Questions
- → How should I cut skirt steak for tenderness?
- Slice it thin and make sure you're cutting against the grain.
- → Can chimichurri be prepared early?
- Sure, it keeps fresh in the fridge for up to 3 days.
- → What's a good meat replacement for skirt steak?
- Try flank steak, hanger steak, or flat iron steak instead.
- → When's the steak ready to eat?
- For medium-rare, cook until its inside hits 125-130°F. Let it rest; it'll warm up more.
- → What can I use instead of rice?
- Try quinoa, roasted plantains, or even cauliflower rice.