Steak Rice Chimichurri (Print Version)
# Ingredients:
→ Steak
01 -
2 tablespoons of neutral oil (like canola, avocado, or grapeseed)
02 -
1½ teaspoons coarse kosher salt
03 -
A dash of coarsely ground black pepper (¼ teaspoon)
04 -
1½ to 2 pounds of skirt steak
→ For Serving
05 -
Optional: chunks of pickled red onions
06 -
Optional: a handful of fresh cilantro leaves
07 -
Optional: lime wedges for squeezing
08 -
Optional: crunchy sea salt flakes
09 -
1 cup of vibrant cilantro chimichurri
10 -
2 to 3 cups of fluffy white rice, cooked
# Instructions:
01 -
Dry the steak by patting it with paper towels. Sprinkle the salt and pepper evenly on both sides. Let it sit out at room temp for 15 minutes to soak up the seasoning.
02 -
Follow your favorite chimichurri recipe to make the cilantro version.
03 -
Heat a cast-iron pan over high heat for five minutes until it’s super hot. Add the oil, then carefully set the steak in the pan. Sear for 2–3 minutes per side and aim for an internal temperature of 125–130°F for medium-rare.
04 -
Let the steak rest on a plate for 5–10 minutes. Grab a sharp knife and slice it into thin strips, cutting against the grain.
05 -
Scoop rice into bowls, place the sliced steak on top, and drizzle with chimichurri. Sprinkle with extras like flaky salt, cilantro, lime, or pickled onions for flair.
# Notes:
01 -
No skirt steak? Use whatever steak cut you like most.
02 -
Mix it up by using roasted plantains instead of rice.
03 -
Add fresh or cooked veggies—corn, avocado, sautéed spinach, or zucchini are great choices.