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Skirt Steak Chimichurri Bowl
Juicy skirt steak over jasmine rice with a fresh parsley chimichurri sauce and creamy avocado. Ready in 25 minutes, high-protein, and the whole family eats it every single time.
Ingredients
For the chimichurri:
- 1.5 cups fresh parsley, finely chopped
- 5 cloves garlic, minced
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 3 tbsp fresh lemon juice
- 1 tsp red pepper flakes
- ¾ tsp salt
- ¼ tsp black pepper
For the steak:
- 2 lbs skirt steak
- 1.5 tsp salt
- 1.5 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1.5 tbsp olive oil
For the bowl:
- 4 cups cooked jasmine rice
- 2 avocados, sliced
- Fresh parsley for garnish
- Lime wedges for serving
Equipment
Instructions
- Step 1: Combine chopped parsley, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt and pepper in a bowl. Stir well. Set aside and let sit while you cook the steak.
- Step 2: Pat skirt steak completely dry with paper towels. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika. Press seasoning in with your hands.
- Step 3: Heat cast iron skillet over high heat for 2 full minutes until screaming hot. Add olive oil and let shimmer.
- Step 4: Add steak and do not touch it for 3 to 4 minutes. Flip once and cook another 2 to 3 minutes for medium rare.
- Step 5: Transfer to cutting board and rest 5 full minutes covered loosely with foil. Do not skip this step.
- Step 6: Slice against the grain into thin strips at a slight angle.
- Step 7: Build your bowl. Rice on the bottom. Steak fanned out on top. Avocado on the side. Spoon chimichurri generously over everything. Garnish with parsley and lime wedge.
Notes
Make the chimichurri first every time. It gets better as it sits.
Pat the steak completely dry before seasoning. Moisture kills the sear.
Get the pan screaming hot before the steak goes in. This is what gives you the crust.
Do not touch the steak for the first 3 to 4 minutes.
Rest the steak 5 full minutes before slicing. Non-negotiable.
Always slice against the grain. Look at the muscle fibers and cut across them not with them.
Be generous with the chimichurri. More is always right.
Store components separately in the fridge for up to 4 days. Chimichurri keeps up to 5 days and gets better every day.
Serving: 6g, Calories: 520kcal, Carbohydrates: 32g, Protein: 44g, Fat: 22g, Fiber: 4g
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