Steak Bowl Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
2 tablespoons of neutral oil (like canola, grapeseed, or avocado)
02 -
1½ to 2 pounds skirt steak
03 -
A generous 1½ teaspoons of kosher salt
04 -
¼ teaspoon of cracked black pepper, or just a small pinch
→ For Serving
05 -
2 to 3 cups of warm cooked white rice
06 -
1 cup of cilantro-based chimichurri sauce
07 -
Optional: some tart lime wedges for squeezing
08 -
Optional: crunchy sea salt flakes for garnish
09 -
Optional: fresh cilantro sprigs for extra flavor
10 -
Optional: zippy pickled red onions to brighten things up
# Instructions:
01 -
Pat the steak dry using paper towels. Sprinkle evenly with your cracked pepper and salt. Let it rest for 15 minutes at room temperature to soak in the flavor.
02 -
Get your cilantro chimichurri made! Check its instructions to prep it right.
03 -
Heat a cast-iron skillet on a high flame for around 5 minutes. Once hot, pour in the oil and carefully place your steak in. Sear for 2-3 minutes on both sides, aiming for medium-rare (125–130°F inside).
04 -
Give the steak 5-10 minutes to cool down, then slice thinly, cutting against the grain so it’s nice and tender.
05 -
Scoop rice into bowls, arrange sliced steak on top, and drizzle with chimichurri. Sprinkle with sea salt and finish with your favorite extras like limes or pickled onions.
# Notes:
01 -
If skirt steak’s not available, use whatever cut of steak you like.
02 -
For a twist, swap out the rice for roasted or mashed plantains.
03 -
Add more flavor with corn, avocado, fresh spinach, or sautéed zucchini.