Steak Chimichurri Bowls (Print Version)

# Ingredients:

→ Steak

01 - 2 tablespoons neutral oil (canola, avocado, or grapeseed)
02 - 1 1/2-2 lbs skirt steak
03 - 1/4 teaspoon ground black pepper, freshly cracked
04 - 1 1/2 teaspoons coarse kosher salt

→ For Serving

05 - Cooked white rice, 2-3 cups
06 - 1 cup chimichurri made with cilantro
07 - Optional: lime wedges
08 - Optional: flaky sea salt
09 - Optional: red onions, pickled
10 - Optional: fresh cilantro

# Instructions:

01 - Keep steak at room temperature for 15 minutes after seasoning thoroughly on every surface with salt and pepper.
02 - Get the cilantro chimichurri ready if you haven’t already whipped it up.
03 - Heat your skillet for 5 minutes on high. Add oil, then cook each side of steak for 2-3 minutes until the inside reaches 125-130°F.
04 - Before cutting, let cooked steak sit untouched for 5-10 minutes. Slice thin across the grain.
05 - Portion rice into bowls, lay steak slices on top, and finish with chimichurri. Add things like limes or pickled onions if you’d like.

# Notes:

01 - Enjoy tender skirt steak and fresh chimichurri over fluffy rice for an easy, flavorful dinner option.
02 - Try it with roasted veggies, sautéed zucchini, or even some sliced avocado for a tasty side.
03 - Want something new? Swap out the rice for roasted plantains!

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