Tender Steak Rice Bowl

Paper-thin slices of tender skirt steak sit on fluffy rice, topped with bright chimichurri that makes every mouthful pop. This impressive bowl turns basic ingredients into a standout meal that works great for quick dinners or when friends come over.

I made this for some pals yesterday and they couldn't believe how fast it all came together. The way the herby sauce mixes with the meat's juices creates something special that'll have everyone asking for seconds.

Complete Ingredients Breakdown

• Skirt steak: Go for pieces with nice fat streaks and deep red coloring. Try to find cuts with even thickness
• Fresh cilantro: Should look vibrant green without any yellow spots or drooping
• Flat leaf parsley: Gives that authentic sauce flavor. Pick bunches with strong upright stems
• Red wine vinegar: Brings needed tang. Get the real stuff, not the fake flavored kind
• Fresh garlic cloves: Make sure they feel solid and weighty
• Shallots: Need to be hard with intact outer skin
• Extra virgin olive oil: Carries all the flavors around. Worth spending a bit more on
• Fresno chile: Adds a touch of spice. Look for bright, crisp red ones

I always stock up on chimichurri stuff since this amazing sauce makes everything taste better, from morning eggs to roasted veggies.

Building Your Amazing Bowl

Getting The Meat Ready:

Wipe steak totally dry using paper towels. Add plenty of kosher salt and fresh pepper to both sides. Let it sit out for 20 minutes so it cooks evenly.

Making The Sauce Base:

Chop 4 garlic cloves and 1 shallot super fine. Mix them with 1/4 cup red wine vinegar and 1 teaspoon salt in a bowl. Wait 10 minutes so the flavors get friendly.

Working With Herbs:

Chop 1 cup each of fresh cilantro and parsley finely. Cut away any tough stem parts first. Dice 1 Fresno chile, taking out seeds if you want less heat.

Finishing The Sauce:

Toss chopped herbs and chile into your vinegar mix. Slowly pour in 1/2 cup olive oil while you stir. Give it a taste and fix the seasoning if needed.

Cooking The Steak:

Get a cast iron pan super hot until it smokes. Add a bit of neutral oil. Cook steak 3 minutes each side for medium rare. Let it rest 10 minutes before cutting.

Putting It All Together:

Scoop warm rice into bowls. Add thinly sliced steak cut against the grain. Pour plenty of chimichurri on top. Throw on some pickled onions and fresh garnishes.

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My grandma always told me to be patient and let meat sit after cooking. She'd say that little bit of waiting makes all the difference between just okay and truly amazing.

Smart Meat Buying Guide

Getting good quality meat really matters for this dish. Try to find skirt steak with nice fat running through it and stay away from pieces with tough silver skin. The natural fat streaks mean you'll get juicy, tasty results even with quick cooking times.

Understanding The Sauce

The chimichurri brings fresh, herby flavors that balance the rich meat perfectly. Making more sauce than you need lets you use it all week on morning eggs, veggie sides, or chicken dishes. It actually tastes even better after sitting in the fridge overnight.

Getting Doneness Just Right

For perfectly cooked meat, you'll want to watch both time and temp carefully. Pull the steak off heat at 125°F inside if you want medium rare. It'll keep cooking while resting and end up at a perfect 130°F to 135°F.

Mix It Up Your Way

Change this bowl completely by switching to quinoa or cauliflower rice for the base. Add some grilled corn, black beans, or sweet potatoes to make it more filling. Top it with avocado slices or cherry tomatoes for a fresh twist.

Keeping Leftovers Fresh

Store any extra steak and sauce in separate containers that seal tight. The chimichurri stays good up to five days in the fridge. Warm up leftover steak gently so it doesn't overcook, or try it cold on top of greens for something different.

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I've spent years getting this dish just right in my kitchen and found that taking care with each part creates something that's better than what you'd get at a fancy restaurant. When you combine perfectly cooked steak, bright sauce, and thoughtful extras, you end up with a crowd-pleaser that's worth learning to make.

Frequently Asked Questions

→ What's the best slicing technique for skirt steak?

Slice it thin and cut across the muscle fibers for soft, easy-to-chew pieces.

→ Can chimichurri sauce be prepped earlier?

Absolutely! Make it up to three days ahead. Pop it in the fridge until you're ready.

→ What's a good swap for skirt steak?

Flank, hanger, or flat iron steak are all excellent stand-ins.

→ How do I check when the steak’s ready?

For medium-rare, cook until it’s about 125-130°F. It’ll keep cooking as it rests.

→ What could replace rice here?

Try quinoa, roasted plantains, or even cauliflower rice instead.