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In recent years, rice bowls have gained immense popularity in modern cuisine, celebrated for their versatility and ease of preparation. These hearty, colorful dishes allow for endless customization, making them a favorite among food enthusiasts and busy home cooks alike. The combination of grains, proteins, and fresh vegetables not only makes for a satisfying meal but also caters to a variety of dietary preferences and tastes.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Elevate your dinner with these Skirt Steak Rice Bowls topped with zesty Chimichurri Sauce! Juicy skirt steak marinated in a smoky blend of spices is grilled to perfection and served over a bed of fluffy rice, black beans, fresh tomatoes, creamy avocado, and corn. A vibrant homemade chimichurri adds a burst of flavor that ties everything together. Perfect for a weeknight meal or impressing guests, this recipe is a delicious way to enjoy steak!
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Ingredients
  

For the Skirt Steak:

1.5 pounds skirt steak

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Juice of 1 lime

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

1/4 cup red wine vinegar

1/2 cup olive oil

3 garlic cloves, minced

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

For the Rice Bowls:

2 cups cooked white or brown rice

1 can black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup corn (fresh or frozen)

Lime wedges for serving

Optional toppings: sliced jalapeños, crumbled feta, and fresh lime juice

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, cilantro, red wine vinegar, olive oil, minced garlic, red pepper flakes, salt, and pepper. Stir well to combine and set aside for flavors to meld.

    Marinate the Skirt Steak: In a shallow dish, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add the skirt steak, coating it evenly with the marinade. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for enhanced flavor.

      Cook the Skirt Steak: Preheat a grill or cast-iron skillet over medium-high heat. Remove the skirt steak from the marinade and sear it for about 3-4 minutes per side for medium-rare, or longer if desired. Once cooked to your preference, remove it from the heat and let it rest for 5-10 minutes before slicing against the grain.

        Assemble the Rice Bowls: In each bowl, start with a layer of cooked rice. Top with black beans, cherry tomatoes, avocado slices, and corn.

          Slice the Steak: Thinly slice the rested skirt steak and divide it among the rice bowls.

            Finish with Chimichurri: Drizzle chimichurri sauce generously over the steak and garnish with optional toppings like sliced jalapeños, crumbled feta, and extra lime juice.

              Serve: Serve immediately with lime wedges on the side for an extra burst of flavor.

                Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4