Steak Chimichurri Bowl (Print Version)
# Ingredients:
→ Steak
01 -
1½ teaspoons kosher salt
02 -
¼ teaspoon freshly ground black pepper
03 -
2 tablespoons neutral oil (like canola, avocado, or grapeseed)
04 -
1½-2 lbs skirt steak
→ For Serving
05 -
Pickled red onions (optional)
06 -
Fresh cilantro (optional)
07 -
Flaky sea salt (optional)
08 -
Lime wedges (optional)
09 -
2-3 cups cooked white rice
10 -
1 cup cilantro chimichurri sauce
# Instructions:
01 -
Dry the steak with a paper towel, then sprinkle salt and pepper evenly on all sides. Let it sit at room temp for 15 minutes or more.
02 -
Follow your favorite method to whip up some cilantro chimichurri.
03 -
Put a cast-iron pan on the stove over high heat for 5 minutes until it’s super hot. Pour in the oil, then carefully place the steak in. Let it cook for 2-3 minutes per side to hit an internal temp of 125-130°F for medium-rare.
04 -
Give the steak a break for 5-10 minutes before cutting it thinly against the grain.
05 -
Spoon rice into bowls, add the sliced steak on top, followed by chimichurri. Sprinkle some flaky sea salt and pile on extras like lime wedges, pickled onions, or fresh cilantro if you like.
# Notes:
01 -
Swap skirt steak with another cut you prefer.
02 -
Roasted plantains make a nice replacement for rice.
03 -
Mix in extras like sautéed corn, zucchini, spinach, or avocado.