Description
This meal reminds me of backyard summer dinners—grill sizzling, fresh herbs in the air, and everyone gathered around the table. Tender skirt steak over fluffy rice, topped with a punchy chimichurri… it’s hearty, vibrant, and full of flavor. Whether you’re serving it fresh off the grill or prepping ahead for lunch, these bowls are a total win.
Ingredients
For the Steak:
1 lb skirt steak
1 tbsp olive oil
Salt, pepper, and garlic powder to taste
For the Chimichurri:
1/2 cup fresh parsley
2 tbsp fresh oregano (or 1 tsp dried)
2 garlic cloves
2 tbsp red wine vinegar
1/2 cup olive oil
Salt & red pepper flakes to taste
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower rice)
1 cup cherry tomatoes, halved
1 avocado, sliced
Optional: pickled onions or a fried egg
Instructions
Blend all chimichurri ingredients until slightly chunky. Set aside.
Season steak with oil, salt, pepper, and garlic powder. Grill or sear over high heat 3–4 minutes per side. Let rest, then slice thin.
Assemble bowls with rice, sliced steak, tomatoes, avocado, and chimichurri sauce.
Add any extras you like and enjoy warm or chilled!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 480 per serving
- Fat: 28g per serving
- Carbohydrates: 25g per serving
- Fiber: 5g per serving
- Protein: 30g per serving