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This bowl brings together tasty steak and tangy chimichurri in a homemade dish that tastes like it came from a fancy restaurant. It's actually pretty easy to make. You'll love how everything works together – the juicy meat, the herby sauce, and the soft rice underneath.
I've made this so many times and found out something important - letting your steak sit out until it's completely room temperature really helps you get that perfect pink middle.
Smart Ingredient Picking Guide
- Rice: Go for long-grain for the fluffiest results
- Skirt steak: Try to find pieces with the same thickness
- Oil: Pick one that won't burn at high heat
- Fresh herbs: Get parsley and cilantro that look bright and fresh
- Shallots: Should feel firm when you squeeze them
- Red wine vinegar: Better quality means better taste
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Simple Step-by-Step Cooking Guide
- Rice cooking technique:
- Wash rice until the water looks clear. Use the right amount of water. Start with high heat then turn it down. After cooking, don't open the lid for 10 minutes. Use a fork to make it fluffy before you eat.
- Steak preparation:
- Use paper towels to get all moisture off. Add plenty of salt and pepper. Leave it out to warm up. Make sure your pan is super hot. Put in just a bit of oil.
- Chimichurri creation:
- Cut up all herbs by hand. Start by mixing seasonings with vinegar. Slowly pour in oil while you stir. Wait 15 minutes for flavors to mix. Try it and add more seasoning if needed.
What I've learned from cooking this a lot is you can't rush things - whether it's waiting for your steak to warm up or giving your sauce time to get really flavorful.
Heat Control Tips
Getting the heat right matters:
- Serve your sauce when it's not cold
- Let your meat rest after cooking
- Warm your steak up before cooking
- Make sure your pan is crazy hot before the steak goes in
Do-Ahead Options
You can get things ready early:
- Get your garnishes ready ahead of time
- Put seasonings on your steak hours early
- Make and store rice, then warm it up later
- Mix up chimichurri two days before if needed
Fixing Common Problems
Hard-to-chew steak: You cut with the grain instead of across it. Boring sauce: Not enough salt or spices. Sticky rice: Too wet or you stirred it too much. Smoking oil: Your pan's way too hot.
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After making this bowl many times, I now know that each part needs special attention. The way the bright chimichurri cuts through the rich meat while the rice soaks up all those tasty juices makes something really amazing. It works great for a quick dinner or when friends come over. This dish shows that simple stuff, cooked with care, can be totally memorable.
Frequently Asked Questions
- → Why should the steak sit out before cooking?
- Letting it sit warms it up, so it cooks more evenly and stays tender.
- → Can I try a different steak cut?
- Of course! While skirt steak works best, any cut will taste great.
- → Why do you cut against the grain?
- It makes every bite softer and easier to chew.
- → Can I prep this ahead of time?
- The chimichurri is great to make early, but cook the steak fresh for best results.
- → What can I swap in for rice?
- Try cauliflower rice, quinoa, or roasted veggies instead.