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Skirt Steak Rice Bowls

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.5 lb skirt steak , trimmed
  • 2 cups cooked rice jasmine, basmati, or brown; hot and fluffy
  • 1 tbsp neutral oil avocado, canola, or grapeseed
  • 1 tsp kosher salt , plus more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika optional, for crust
  • 1 lime , cut into wedges
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 avocado , sliced or diced
  • 1/2 cup quick-pickled red onions store-bought or homemade
  • Fresh cilantro or parsley for topping
Chimichurri
  • 1 cup flat-leaf parsley , finely chopped
  • 1/2 cup cilantro , finely chopped or use all parsley if you prefer
  • 3–4 garlic cloves , minced
  • 1 small shallot , minced
  • 1/2 tsp red pepper flakes adjust to heat preference
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp kosher salt and black pepper to taste
  • Optional 1–2 tbsp fresh lemon juice for extra brightness

Method
 

  1. Cook the rice. Start your preferred rice so it's ready when the steak is. Keep it hot and fluffy; this is the bed that catches all that chimichurri goodness.
  2. Make the chimichurri. In a bowl, combine parsley, cilantro, garlic, shallot, red pepper flakes, oregano, red wine vinegar, and olive oil. Season with salt and pepper. Let it sit 10 minutes so the flavors marry. Taste and adjust acid and salt—chimichurri should be punchy.
  3. Prep the steak. Pat the skirt steak dry with paper towels. Season both sides with salt, pepper, and smoked paprika. If the piece is very long, cut it into manageable sections.
  4. Heat the pan. Use a cast-iron or heavy skillet over high heat. Add neutral oil and heat until shimmering and just starting to smoke. No timid sears here.
  5. Sear the steak. Lay the steak flat and press for contact. Cook 2–3 minutes per side for medium-rare, depending on thickness. You're looking for a deep brown crust—aka flavor.
  6. Rest and slice. Transfer steak to a board and rest 5 minutes. Slice thinly against the grain at a slight angle for tenderness.
  7. Char the corn (optional but awesome). In the same hot pan, toss in the corn with a pinch of salt. Cook 2–3 minutes until lightly blistered. Deglaze with a squeeze of lime if you're feeling fancy.
  8. Assemble the bowls. Divide hot rice into bowls. Top with sliced steak, charred corn, avocado, and pickled onions. Spoon chimichurri generously over the steak. Finish with lime wedges and fresh herbs.
  9. Serve immediately. More chimichurri at the table. No one complains about extra sauce. Ever.