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Steak Rice Chimichurri

As seen in: Family Dinner Ideas That Bring Everyone to the Table

This flavorful dish combines juicy steak with herb-packed chimichurri over fluffy rice. The steak is cooked fast in a hot pan, seasoned simply with salt and pepper, and cut thinly for tenderness. Dress the bowl with chimichurri and any toppings like pickled onions or lime. It’s dairy-free, gluten-free, and ready to tweak with substitutes like cauliflower rice. Done in 40 minutes, perfect for busy nights.
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Refreshed on Fri, 14 Mar 2025 18:21:10 GMT
A bowl filled with rice, steak slices, and vibrant chimichurri sauce. Save it
A bowl filled with rice, steak slices, and vibrant chimichurri sauce. | iamcooker.com

Juicy seared skirt steak piled on hot rice and drizzled with homemade chimichurri brings together bold tastes and amazing textures. This easy but fancy meal gives you restaurant-worthy food that's totally doable in your own kitchen.

Essential Components

  • Skirt steak: Look for pieces with good fat running through and uniform thickness
  • Cilantro: Pick bunches that are vibrant green with no soft spots
  • Italian parsley: Choose bunches with firm, deep green foliage
  • Red wine vinegar: Go for naturally fermented options
  • Fresh garlic: Select tight, heavy bulbs
  • Shallots: Pick medium ones with unbroken outer layers
  • Olive oil: Splurge on premium extra virgin
  • Red chile: Try fresh Fresno or spicy red jalapeño

Cooking Steps

Get Meat Ready:
Pat steak completely dry and add plenty of seasoning. Let it sit out for 20 minutes.
Begin Sauce Base:
Mix finely chopped garlic, shallot, vinegar and salt together. Wait 10 minutes.
Handle Greenery:
Chop cilantro and parsley finely, cutting away woody stems. Dice the chile small.
Complete Sauce:
Add herbs and chile to your garlic mix. Slowly pour in oil while stirring.
Cook Meat:
Throw on blazing hot cast iron for 3 minutes each side. Let meat cool before cutting.
Put Together:
Stack rice, thin slices of steak, and plenty of sauce.
A bowl of rice with meat and lime on top. Save it
A bowl of rice with meat and lime on top. | iamcooker.com

Finding Top-Notch Steak

For the best skirt steak, grab pieces that show even fat distribution and similar thickness throughout. Stay away from bits with tough tissues or silvery membranes. Good steak will be vibrant red and slightly firm to touch.

Crafting Amazing Chimichurri

The best chimichurri hits that sweet spot between herbs, tanginess, and oil while making the meat taste even better. Make more than you need - it gets tastier after sitting in the fridge for a day or two.

Cooking Heat Guide

For that perfect pink middle, cook until you hit 125°F inside the meat. While it sits afterward, the temp will climb to 130-135°F, giving you that spot-on doneness.

Keeping Leftovers Fresh

Keep unused meat and sauce in different containers with tight lids. Your chimichurri stays good for about 5 days in the fridge. Warm meat gently or eat it cold in a salad.

A bowl of rice with meat and vegetables, including onions and limes. Save it
A bowl of rice with meat and vegetables, including onions and limes. | iamcooker.com

Common Questions

→ What’s the best way to slice skirt steak?
Cut it thin against the grain so it stays soft and easy to chew.
→ Can chimichurri be made ahead?
Yes, it keeps well for up to 3 days in the fridge.
→ What’s a good alternative to skirt steak?
Flank, hanger, or flat iron steak all work just as well.
→ How do I tell when the steak’s cooked just right?
For medium-rare, aim for an inside temperature of 125-130°F. Rest it briefly—it’ll rise a few degrees as it sits.
→ What are some swaps for white rice?
Quinoa, roasted plantains, or cauliflower rice are great replacements.

Steak Rice Chimichurri

Thinly sliced steak paired with rice and a tangy chimichurri topping. Works great for a quick and satisfying dinner.

Preparation
30 Mins
Cooking Duration
10 Mins
Complete Duration
40 Mins
By: sofia


Complexity: Moderate

Origin: Argentine

Output: 6 Portions

Diet Types: No Gluten, No Dairy Products

What You'll Need

→ Steak

01 About 2 pounds of skirt steak
02 1½ teaspoons coarse salt (kosher)
03 Just a dash of fresh ground black pepper (roughly ¼ teaspoon)
04 2 tablespoons of a mild oil like grapeseed, avocado, or canola

→ For Serving

05 1 cup of freshly-made cilantro chimichurri
06 2 to 3 cups of warm white rice
07 Optional: wedges of lime for squeezing over
08 Optional: sea salt flakes for extra crunch
09 Optional: some fresh cilantro leaves on top
10 Optional: tangy pickled red onions

Preparation Steps

01 Step

Dry the steak with paper towels, sprinkle salt and pepper evenly over it, and leave it out for 15 minutes so it warms up a bit.

02 Step

Make the sauce by following the steps for cilantro chimichurri.

03 Step

Heat up a cast-iron pan for 5 minutes on high until very hot. Add the oil, then carefully place the steak in the pan. Cook each side for 2-3 minutes, aiming for an internal temp around 125–130°F for medium-rare.

04 Step

Let the cooked steak sit undisturbed for 5–10 minutes, then slice it thinly against the grain.

05 Step

Add rice to your bowls, place the steak slices on top, and pour over some chimichurri. Sprinkle with flaky salt or any extra toppings like lime, onions, or cilantro.

Additional Tips

  1. You can use any steak cut you prefer if you don’t have skirt steak.
  2. Switch out the rice for roasted plantains for a different vibe.
  3. Try adding sautéed vegetables, fresh spinach, avocado chunks, or grilled corn.

Required Equipment

  • Either a cast iron pan, grill pan, or regular skillet
  • A medium bowl for blending
  • A whisk for getting everything mixed
  • A meat thermometer to check temps

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 345
  • Fat Content: 16 g
  • Carbohydrates: 15 g
  • Protein Content: 34 g