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Sizzling Skirt Steak Rice Bowls with Zesty Chimichurri is a delightful dish that combines the rich flavors of marinated skirt steak with the freshness of vibrant vegetables and a tangy chimichurri sauce. This recipe not only satisfies your taste buds but also provides a wholesome meal that is perfect for any occasion. Whether you're hosting a dinner party or looking for a quick weeknight meal, these rice bowls bring a burst of flavor and nutrition to your table. In this article, we will explore the ingredients, preparation methods, and the cultural significance of this dish, ensuring you can recreate it with ease and confidence.

Skirt Steak Rice Bowls with Chimichurri Sauce - Well Seasoned Studio

Try these Sizzling Skirt Steak Rice Bowls with Zesty Chimichurri for a flavorful dinner that’s quick and easy! Marinate skirt steak in a smoky mix and grill it to perfection. Serve it over a bed of rice with black beans, corn, and fresh avocado, all topped with a vibrant chimichurri sauce. Perfect for busy weeknights, this dish is not only delicious but also packed with fresh ingredients and bright flavors. Enjoy a taste of indulgence at home!
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Ingredients
  

For the Skirt Steak:

1.5 pounds skirt steak

2 tablespoons olive oil

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Juice of 1 lime

For the Chimichurri Sauce:

1 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1/2 cup olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

For the Rice Bowls:

2 cups cooked rice (white, brown, or cauliflower rice)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 avocado, sliced

Cherry tomatoes, halved

Lime wedges for serving

Fresh cilantro leaves for garnish

Instructions
 

Marinate the Skirt Steak:

    - In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice.

      - Add the skirt steak and coat it well with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to overnight for deeper flavor).

        Prepare the Chimichurri Sauce:

          - In a mixing bowl, combine chopped parsley, cilantro, minced garlic, and red pepper flakes.

            - Slowly whisk in the olive oil and red wine vinegar until combined. Season with salt and pepper to taste. Adjust seasoning as desired. Set aside.

              Cook the Skirt Steak:

                - Preheat a grill or grill pan over medium-high heat.

                  - Remove the skirt steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness.

                    - Once cooked, remove from the grill and let it rest for 5-10 minutes before slicing against the grain.

                      Assemble the Rice Bowls:

                        - In bowls, layer cooked rice, black beans, corn, sliced avocado, and cherry tomatoes.

                          - Top each bowl generously with sliced skirt steak.

                            - Drizzle with chimichurri sauce and garnish with fresh cilantro leaves.

                              Serve:

                                - Serve the bowls with lime wedges on the side for extra freshness and flavor. Enjoy!

                                  Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4