Dinner with Skirt Steak and Chimichurri Bowls
Slices of juicy skirt steak, fresh chimichurri, and fluffy rice under a mountain of colorful toppings—fast, super tasty, and really hits the spot.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Paper towel
- Plate
Ingredients
- 30 ml neutral oil (like canola, avocado, or grapeseed)
- 1/2 g ground black pepper
- 7 g kosher salt
- 700–900 g skirt steak or whatever steak you like
- Optional: lime wedges
- Optional: pickled red onions
- Optional: flaky sea salt
- Optional: fresh cilantro leaves
- 400–600 g cooked white rice
- 240 ml cilantro chimichurri sauce
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