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Skirt Steak Rice Bowls are a must-try meal today!

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These Skirt Steak Rice Bowls bring bold, beefy flavor to the table—quick-seared steak over fluffy rice, drizzled with vibrant cilantro chimichurri. Packed with freshness, customizable toppings, and big energy, this one-bowl wonder is weeknight dinner goals.

Ingredients

Scale

For the steak:

  • 1½ to 2 pounds skirt steak (or substitute with flank, hanger, NY strip, or ribeye)

  • 1½ teaspoons Kosher salt

  • ¼ teaspoon freshly ground black pepper (or to taste)

  • 2 tablespoons neutral oil (grapeseed, avocado, or canola)

For the cilantro chimichurri:

  • Red wine vinegar

  • Kosher salt

  • Garlic

  • Shallot, chopped

  • Fresno chile (or mild red chili), finely chopped

  • Fresh cilantro, chopped

  • Fresh parsley, chopped

  • Extra virgin olive oil

For serving:

  • 2 to 3 cups cooked white rice

  • 1 cup chimichurri (as prepared above)

  • Optional garnishes: Pickled red onions, lime wedges, flaky sea salt, extra cilantro

  • Optional sides: Grilled corn, sautéed zucchini, cherry tomatoes, avocado, baby spinach

Instructions

  1. Season the steak
    Pat the steak dry with a paper towel. Season generously with Kosher salt and black pepper on both sides. Let rest at room temperature for 15–30 minutes.

  2. Prepare the chimichurri
    In a bowl, mix together red wine vinegar, a pinch of salt, minced garlic, chopped shallot, and chopped Fresno chile. Add the chopped cilantro and parsley, then drizzle in extra virgin olive oil. Stir to combine. Taste and adjust seasoning.

  3. Sear the steak
    Heat a cast-iron skillet over high heat for 5 minutes. Add the neutral oil. Sear the steak for 2–3 minutes per side, or until it reaches 125–130°F for medium-rare.

  4. Rest and slice
    Transfer steak to a cutting board and let rest for 5–10 minutes. Slice thinly against the grain.

  5. Assemble bowls
    Divide cooked white rice among bowls. Top with sliced steak, spoon chimichurri over the top, and add any optional garnishes or sides. Serve immediately.

Notes

  • Skirt steak is best cooked quickly and sliced against the grain to keep it tender.

  • Customize toppings based on what you love—try pickled onions, grilled veggies, or even a soft-boiled egg.

  • Chimichurri can be made in advance and stored in the fridge for up to 5 days.

  • This bowl also works great with cauliflower rice for a low-carb option.

Find it online: https://friendlywell.com/skirt-steak-rice-bowls-are-a-must-try-meal-today/