Steak Chimichurri Rice Bowl (Print Version)
# Ingredients:
→ Steak
01 -
1½ to 2 pounds skirt steak
02 -
1½ teaspoons coarse kosher salt
03 -
¼ teaspoon freshly cracked black pepper
04 -
2 tablespoons neutral oil (avocado, canola, or grapeseed)
→ For Serving
05 -
1 cup cilantro chimichurri
06 -
2 to 3 cups cooked white rice
07 -
Lime wedges for serving (optional)
08 -
Flaky sea salt for finishing (optional)
09 -
Fresh cilantro leaves for garnish (optional)
10 -
Pickled red onions (optional)
# Instructions:
01 -
Pat the steak dry with paper towels. Season evenly with kosher salt and black pepper. Allow to rest at room temperature for 15 minutes.
02 -
Prepare the cilantro chimichurri sauce according to its recipe.
03 -
Heat a cast-iron skillet over high heat for 5 minutes until extremely hot. Add oil, then carefully place the steak in the pan. Sear for 2-3 minutes per side for medium-rare (internal temperature 125-130°F).
04 -
Allow steak to rest for 5-10 minutes, then slice thinly against the grain.
05 -
Portion rice into bowls. Arrange steak slices over rice and drizzle generously with chimichurri. Finish with flaky sea salt and optional garnishes like pickled onions, lime wedges, or fresh cilantro.
# Notes:
01 -
Slicing the steak against the grain ensures maximum tenderness.
02 -
For best results, allow the pan to fully preheat before adding the steak.