Skirt Steak Rice Bowl (Print Version)
# Ingredients:
01 -
1 1/2-2 pounds skirt steak.
02 -
1 1/2 teaspoons kosher salt.
03 -
1/4 teaspoon black pepper, freshly ground.
04 -
2 tablespoons neutral oil (grapeseed, canola, or avocado).
05 -
1 cup chimichurri sauce.
06 -
2-3 cups cooked white rice.
07 -
Fresh cilantro for garnish.
08 -
Flaky sea salt for finishing.
09 -
Pickled red onions for serving.
10 -
Lime wedges for serving.
# Instructions:
01 -
Pat steak dry and season with kosher salt and pepper. Let rest at room temperature for 15 minutes.
02 -
Heat cast iron skillet over high heat until very hot, about 5 minutes.
03 -
Add oil to hot pan. Cook steak 2-3 minutes per side until internal temperature reaches 125-130°F for medium-rare.
04 -
Let steak rest 5-10 minutes until final temperature reaches 130-135°F.
05 -
Cut steak thinly against the grain into strips.
06 -
Divide rice between bowls. Top with sliced steak, chimichurri sauce, and flaky salt. Add optional toppings as desired.
# Notes:
01 -
For best results, slice steak against the grain to ensure tenderness.
02 -
Try adding sautéed vegetables, avocado, or roasted plantains to customize your bowl.