Go Back
–+ servings
A bowl with sliced skirt steak topped with green sauce, rice, roasted potatoes, cherry tomatoes, red onion, pickled onions, sliced lime, and a sprinkle of feta cheese.
Print Recipe Add to Collection
Rate this Recipe!

Skirt Steak Bowls with Lemon Chimichurri

Juicy skirt steak seared hard, sliced thin against the grain, and loaded into a bowl with a bright lemon-garlic chimichurri. Weeknight fast, bold enough to actually want again.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 3 -4 serving (1 bowl per person)
Calories: 1197kcal
Author: Kita Roberts

Equipment

Ingredients

crumbled feta

  • 1 lb skirt steak
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Lemon-Garlic Chimichurri

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes
  • ⅓ cup olive oil
  • 1 teaspoon honey
  • kosher salt to taste

For the Bowls

  • 2 cups cooked rice, cauliflower rice, or quinoa
  • 2 cups roasted sweet potatoes or baby potatoes, cubed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup red onion, thinly sliced
  • ¼ cup crumbled feta (optional)

Instructions

Make the Chimichurri

  • Combine the parsley, cilantro, minced garlic, lemon zest, lemon juice, red wine vinegar, and red pepper flakes in a bowl. Drizzle in olive oil while stirring. Add the honey and kosher salt, taste and adjust. Set aside for at least 15 minutes before serving.

Roast the Potatoes

  • Toss cubed potatoes with olive oil and kosher salt. Arrange the potatoes on a foil lined baking sheet and roast them at 425°F for 20-25 minutes until golden and tender.

Season the Steak

  • Pat skirt steak dry. Rub it with olive oil, then season evenly with smoked paprika, garlic powder, cumin, kosher salt, and black pepper.
    Raw skirt steak seasoned with spices, placed on a sheet of brown parchment paper on a white marble surface.

Sear the Steak

  • Heat a cast iron skillet over high heat until very hot. Sear the steak 3-4 minutes per side until deeply charred and internal temp reaches 130°F. Remove from heat.
    A cooked skirt steak sits in a cast iron skillet, garnished with cilantro, with a bowl of green sauce and slices of lime nearby.

Rest and Slice

  • Rest the skirt steak for 5 minutes. Slice it thinly against the grain.
    Sliced skirt steak topped with green chimichurri sauce, served on a white platter with lime slices and a fork.

Build and Serve

  • Add rice base to bowls. Top with roasted potatoes, tomatoes, avocado, and red onion. Add sliced steak. Spoon the fresh chimichurri generously over everything. Serve immediately.

Notes

  • Chimichurri can be made up to 5 days ahead; refrigerate and bring to room temperature before serving
  • Pull the steak at 130°F - it will reach 135°F (medium-rare) during the 5-minute rest
  • Slice it against the grain - look at the muscle fiber direction before cooking so you know which way to cut. Skirt steak is chewy if it isn't sliced correctly.
  • Store all bowl components separately for up to 3 days; add fresh avocado when rebuilding

Nutrition

Serving: 1serving | Calories: 1197kcal | Carbohydrates: 133g | Protein: 48g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1104mg | Potassium: 1528mg | Fiber: 11g | Sugar: 9g | Vitamin A: 15122IU | Vitamin C: 54mg | Calcium: 193mg | Iron: 7mg