Easy Skirt Steak Rice Bowl with Fresh Chimichurri Sauce
Make tender skirt steak rice bowls with zesty chimichurri sauce. Ready in 40 minutes, this gluten-free meal combines juicy steak with fresh herbs and fluffy rice.
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Cooking tools:
- Cast iron skillet
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Oven mitt
- Plate
- Serving bowl
- Spoon
- Paper towel
- Kitchen timer
- Instant-read thermometer
- Spatula
Ingredients
- 1 1/2-2 pounds skirt steak.
- 1 1/2 teaspoons kosher salt.
- 1/4 teaspoon black pepper, freshly ground.
- 2 tablespoons neutral oil (grapeseed, canola, or avocado).
- 1 cup chimichurri sauce.
- 2-3 cups cooked white rice.
- Fresh cilantro for garnish.
- Flaky sea salt for finishing.
- Pickled red onions for serving.
- Lime wedges for serving.
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