Skirt Steak Chimichurri Bowl (25 Minutes, High-Protein, Easy)
Skirt steak is one of the most underrated cuts of beef out there. It is affordable, incredibly flavorful, and cooks in literally 8 minutes. Pair it with a fresh parsley chimichurri that comes together in 5 minutes and you have a bowl that tastes like something from a restaurant for a fraction of the price and a fraction of the time.
The chimichurri is the hero of this recipe. Fresh parsley, garlic, olive oil, red wine vinegar, and lemon juice. That is it. Five ingredients and it completely transforms a simple piece of steak into something you will be thinking about the next day.
My athletes love this bowl. High protein from the steak, carbs from the rice, healthy fats from the avocado. It is genuinely one of the most complete meals I make and my family requests it constantly.
Two things I need you to know before you start. Rest the steak for a full 5 minutes before you slice it. And slice it against the grain. These are not suggestions. They are the difference between a tender juicy steak and a chewy disappointing one. I will explain both in detail below.
Looking for a high-protein breakfast to match this dinner? My Cottage Cheese Egg Bites are made every single week in my house.
Let me show you exactly how to make it.
WHY YOU WILL LOVE THIS:
- Ready in 25 minutes start to finish
- High-protein and perfect for athletes and active families
- Fresh parsley chimichurri that makes everything taste incredible
- Affordable cut of beef with incredible flavor
- Naturally gluten-free
- Whole family eats it every single time
- Meal prep friendly, store components separately and assemble all week long
INGREDIENTS:
For the chimichurri:
- 1.5 cups fresh parsley, finely chopped
- 5 cloves garlic, minced
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 3 tbsp fresh lemon juice
- 1 tsp red pepper flakes
- 3/4 tsp salt
- 1/4 tsp black pepper
For the steak:
- 2 lbs skirt steak
- 1.5 tsp salt
- 1.5 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1.5 tbsp olive oil
For the bowl:
- 4 cups cooked jasmine rice
- 2 avocados, sliced
- Fresh parsley for garnish
- Lime wedges for serving
Optional: cherry tomatoes, pickled red onions
A note on the skirt steak: Skirt steak is thin, flavorful, and cooks extremely fast. It is one of the most affordable cuts at the butcher and one of the most flavorful. The key is not overcooking it and always slicing against the grain. Both of these things are covered in detail below.
A note on the chimichurri: Make this first. Always. It gets better every minute it sits as the flavors develop and meld together. A chimichurri made 20 minutes before serving is significantly better than one made right before serving.
A note on the parsley: Fresh only. Dried parsley will not work here. Fresh flat leaf parsley gives you the best flavor and the most vibrant green color. 💚
HOW TO MAKE THE SKIRT STEAK CHIMICHURRI BOWL:
Step 1 — Make the chimichurri first
Finely chop your fresh parsley. Mince your garlic. Combine both in a bowl with olive oil, red wine vinegar, fresh lemon juice, red pepper flakes, salt, and pepper. Stir well. Taste and adjust seasoning. Set aside and let it sit while you cook the steak. This is non-negotiable. The chimichurri needs time to come together.
Step 2 — Season the steak
Pat your skirt steak completely dry with paper towels on both sides. Dry steak gets a dramatically better sear than wet steak. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika. Press the seasoning in with your hands so it adheres.
Step 3 — Get your pan screaming hot
Heat a cast iron skillet or heavy bottomed pan over high heat for 2 full minutes until it is extremely hot. Add olive oil and let it shimmer and almost smoke. The pan must be very hot before the steak goes in. This is what gives you that deep golden brown crust.
Step 4 — Sear the steak
Add the skirt steak and do not touch it for 3 to 4 minutes. You want a deep golden brown crust on the first side before you flip. Flip once and cook another 2 to 3 minutes for medium rare. Skirt steak is thin and cooks fast. Watch it carefully. It goes from perfect to overcooked very quickly.
Step 5 — Rest the steak for 5 full minutes
Transfer the steak to a cutting board and let it rest for 5 full minutes. This step is absolutely non-negotiable. During cooking the juices in the steak get pushed to the center. Resting allows them to redistribute throughout the entire steak. Cut it early and all those juices run out onto the cutting board and you are left with dry meat. Cover loosely with foil while it rests.
Step 6 — Slice against the grain
This is the most important technique for skirt steak. Look at the muscle fibers running through the meat. They will be very visible on skirt steak. Cut perpendicular to those fibers meaning across them not with them. This shortens the muscle fibers and makes every bite incredibly tender. Slice thin at a slight angle. If you slice with the grain your steak will be chewy no matter how perfectly you cooked it.
Step 7 — Build your bowl
Rice on the bottom. Sliced steak fanned out on top. Avocado slices on the side. Spoon the chimichurri generously over the steak and let it drip down into the rice. Add cherry tomatoes and pickled red onions if using. Finish with fresh parsley and a lime wedge on the side. Eat immediately.
TIPS FOR THE BEST SKIRT STEAK CHIMICHURRI BOWL:
Make the chimichurri first every single time. It needs time to develop flavor. A chimichurri made ahead is always better than one made at the last minute.
Pat the steak dry. Moisture on the surface of the steak prevents a good sear. Paper towels both sides every time.
Get the pan screaming hot. If your pan is not hot enough the steak will steam instead of sear and you will not get that gorgeous crust.
Do not touch the steak for the first 3 to 4 minutes. Leave it completely alone. That is how the crust forms.
Rest the steak. 5 full minutes minimum. I know it smells incredible and you want to cut into it immediately. Wait. It is worth every second.
Always slice against the grain. Look at the fibers and cut across them. This is everything with skirt steak.
Be generous with the chimichurri. Spoon it over the steak, let it pool into the rice, put extra on the side. More chimichurri is always the right answer.
Make it a salad bowl. Swap the rice for a bed of arugula or mixed greens. The chimichurri doubles as your dressing.
Add roasted vegetables. Roasted bell peppers, zucchini, or corn on the cob cut off the cob all work beautifully in this bowl.
Use a different protein. This chimichurri works on chicken thighs, salmon, and shrimp just as well as it does on steak. Use the same method for any protein.
Make it spicier. Add an extra teaspoon of red pepper flakes to the chimichurri or add a finely diced jalapeño.
Add a fried egg on top. A runny fried egg over the top of this bowl takes it to another level entirely. My athletes love this addition.
HOW TO STORE AND MEAL PREP:
The chimichurri keeps in the fridge for up to 5 days and gets better every day. Make a big batch on Sunday and use it all week on everything.
Reheat the steak gently in a skillet over low heat for 2 to 3 minutes. Microwave works but the skillet keeps it from getting tough.
Avocado tip: Store avocado separately and slice fresh when assembling. Pre-sliced avocado browns quickly.
Meal prep strategy: Cook a big batch of rice and a double portion of steak on Sunday. Make extra chimichurri. Assemble fresh bowls throughout the week in under 5 minutes.
FAQ
What cut of beef is skirt steak?
Skirt steak comes from the plate section of the cow between the chest and abdomen. It is a long flat cut with a lot of flavor from the fat marbling throughout. It is one of the most flavorful and affordable cuts available and is perfect for quick high heat cooking.
What is the difference between inside and outside skirt steak?
Outside skirt steak is more tender and flavorful and is what you want if you can find it. Inside skirt steak is more commonly available at grocery stores and still works beautifully in this recipe. Both are cooked the same way.
Can I use a different cut of beef?
Yes. Flank steak is the most similar substitute and works the same way. Sirloin also works but needs slightly longer cooking time. Always slice any of these cuts against the grain.
What does slicing against the grain mean?
Look at your cooked steak and you will see lines running through the meat. Those are the muscle fibers. Slicing against the grain means cutting perpendicular to those lines. This shortens the fibers and makes each bite tender instead of chewy.
What if I do not have a cast iron skillet?
Any heavy bottomed pan works. Stainless steel is great. A regular non-stick pan will work but will not give you quite as good a sear. Avoid lightweight pans that do not hold heat well.
Can I grill the skirt steak instead?
Absolutely. Grill over high heat 3 to 4 minutes per side. Rest and slice the same way. Grilled skirt steak with chimichurri is incredible in the summer.
Can I make the chimichurri ahead of time?
Yes and I strongly recommend it. Chimichurri keeps in the fridge for up to 5 days in an airtight container. Make it the day before for the best flavor.
Is chimichurri spicy?
It has a mild heat from the red pepper flakes but is not spicy. Adjust the red pepper flakes to your preference. Leave them out entirely for a completely mild version.
How much protein per serving?
Approximately 42 to 46 grams of protein per serving. One of the highest-protein bowls in my recipe collection.
Is this gluten-free?
Yes. The entire recipe is naturally gluten-free.
Can I use dried parsley instead of fresh?
No. Fresh parsley is essential for chimichurri. Dried parsley will give you a completely different and inferior result. Fresh flat leaf parsley is what makes this sauce what it is.
CLOSING
This skirt steak chimichurri bowl has become one of the most requested dinners in my house and I completely understand why. It looks impressive, it tastes incredible, and it is on the table in 25 minutes. That combination is hard to beat on a busy weeknight.
The chimichurri alone is worth making. I put it on everything — chicken, shrimp, roasted vegetables, eggs. Make a big batch on Sunday and your whole week gets better.
If you loved this check out my Garlic Butter Shrimp over Rice for another high-protein dinner ready in 15 minutes. And for a high-protein breakfast to fuel your athletes in the morning my Cottage Cheese Egg Bites are made every single week in my house.
Please leave a star rating and a comment below if you make this. It helps other families find this recipe and means everything to me. Tag me on Instagram and TikTok @kayscleaneats because I want to see your bowls. 🥩
Get the Recipe:
Skirt Steak Chimichurri Bowl
Ingredients
For the chimichurri:
- 1.5 cups fresh parsley, finely chopped
- 5 cloves garlic, minced
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 3 tbsp fresh lemon juice
- 1 tsp red pepper flakes
- ¾ tsp salt
- ¼ tsp black pepper
For the steak:
- 2 lbs skirt steak
- 1.5 tsp salt
- 1.5 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp smoked paprika
- 1.5 tbsp olive oil
For the bowl:
- 4 cups cooked jasmine rice
- 2 avocados, sliced
- Fresh parsley for garnish
- Lime wedges for serving
Equipment
Instructions
- Step 1: Combine chopped parsley, minced garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt and pepper in a bowl. Stir well. Set aside and let sit while you cook the steak.
- Step 2: Pat skirt steak completely dry with paper towels. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika. Press seasoning in with your hands.
- Step 3: Heat cast iron skillet over high heat for 2 full minutes until screaming hot. Add olive oil and let shimmer.
- Step 4: Add steak and do not touch it for 3 to 4 minutes. Flip once and cook another 2 to 3 minutes for medium rare.
- Step 5: Transfer to cutting board and rest 5 full minutes covered loosely with foil. Do not skip this step.
- Step 6: Slice against the grain into thin strips at a slight angle.
- Step 7: Build your bowl. Rice on the bottom. Steak fanned out on top. Avocado on the side. Spoon chimichurri generously over everything. Garnish with parsley and lime wedge.