Steak Rice Bowl Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
2 tablespoons avocado, canola, or grapeseed oil
02 -
1½ teaspoons coarse kosher salt
03 -
¼ teaspoon ground black pepper, freshly cracked
04 -
1½-2 pounds of skirt steak
→ Toppings
05 -
Chimichurri sauce made with cilantro (1 cup)
06 -
Cooked plain white rice, about 2-3 cups
07 -
Optional: fresh cilantro leaves
08 -
Optional: red onions, pickled
09 -
Optional: sea salt flakes for garnishing
10 -
Optional: squeeze of lime wedges
# Instructions:
01 -
Use a paper towel to dab any moisture off the steak. Cover it completely with kosher salt and black pepper. Let it sit for at least 15 minutes on the counter.
02 -
Follow steps to whip up cilantro chimichurri sauce.
03 -
Put a cast-iron skillet on high heat for 5 minutes until it’s really hot. Add the oil, then carefully lay the steak in. Cook for about 2-3 minutes each side until medium-rare, hitting 125-130°F inside.
04 -
Before slicing thin pieces, let the steak sit untouched for about 5-10 minutes. Cut against the direction of the grain for best results.
05 -
Scoop rice into bowls first. Add your sliced steak and drizzle on chimichurri sauce. Sprinkle flaky salt and choose from the optional toppings like pickled onions, lime, or fresh cilantro.
# Notes:
01 -
Swap skirt steak with your preferred cut like flank or ribeye
02 -
Trade the rice for roasted plantains if you’d like
03 -
Include extras like corn, sautéed zucchini, spinach, or avocado