Steak Rice Chimichurri (Printable Version)
# 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 -
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 -
Make the sauce by following the steps for cilantro chimichurri.
03 -
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 -
Let the cooked steak sit undisturbed for 5–10 minutes, then slice it thinly against the grain.
05 -
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:
01 -
You can use any steak cut you prefer if you don’t have skirt steak.
02 -
Switch out the rice for roasted plantains for a different vibe.
03 -
Try adding sautéed vegetables, fresh spinach, avocado chunks, or grilled corn.