Argentinian Chimichurri Steak Rice Bowl

Name: Argentinian Chimichurri Steak Rice Bowl
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) skirt steak, cut into 2 steaks, at room temperature 30 minutes before cooking; 1 cup (40 g) fresh flat-leaf parsley, packed, roughly chopped; ¼ cup (10 g) fresh oregano leaves, roughly chopped; 4 garlic cloves, minced; ½ tsp (1 g) red pepper flakes; ⅓ cup (80 ml) white vinegar; ¾ cup (180 ml) extra-virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; 1½ cup (300 g) long-grain white rice; 2¾ cup (650 ml) water; ½ tsp (3 g) kosher salt; 8 oz (225 g) roasted red bell peppers, jarred, drained, sliced into strips; 8 oz (225 g) roasted yellow bell peppers, jarred, drained, sliced into strips; 4 oz (115 g) provolone cheese, sliced, cut into small pieces or torn; 1 lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A bold rice bowl built on fluffy white rice, crowned with grilled skirt steak marinated in a bright, herb-forward chimichurri sauce. Roasted red and yellow peppers, creamy provolone, and a drizzle of extra chimichurri bring layers of flavor and texture. This is the kind of casual, satisfying Argentinian-inspired meal that tastes like a steakhouse favorite but comes together at home in under an hour.

Prep: 25 min
Cook: 30 min
Wait: 1 hr
Total: 1 hr 55 min
Makes: 4 bowls

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Ingredients

4 servings

1½ lb (680 g) skirt steak, cut into 2 steaks, at room temperature 30 minutes before cooking
For the chimichurri
1 cup (40 g) fresh flat-leaf parsley, packed, roughly chopped
¼ cup (10 g) fresh oregano leaves, roughly chopped
4 garlic cloves, minced
½ tsp (1 g) red pepper flakes
⅓ cup (80 ml) white vinegar
¾ cup (180 ml) extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
For serving
1½ cup (300 g) long-grain white rice
2¾ cup (650 ml) water
½ tsp (3 g) kosher salt
8 oz (225 g) roasted red bell peppers, jarred, drained, sliced into strips
8 oz (225 g) roasted yellow bell peppers, jarred, drained, sliced into strips
4 oz (115 g) provolone cheese, sliced, cut into small pieces or torn
1 lime, cut into wedges (optional)

Equipment (9)

Large mixing bowl
Measuring spoons and cups
Sharp knife and cutting board
2-quart saucepan with lid
Charcoal or gas grill with grate
Instant-read meat thermometer
Tongs
Small spoon or brush for basting
4 serving bowls

Steps

Before you start

Marinate the steak in chimichurri for at least 1 hour (or up to 8 hours ahead)
Preheat your grill to medium-high about 15 minutes before cooking
Cook the rice ahead if time permits, or start it while the steak marinates
Have all vegetables prepped and ready before grilling

1
Make the chimichurri
- In a large mixing bowl, combine the chopped parsley, oregano, minced garlic, and red pepper flakes.
- Pour in the white vinegar and extra-virgin olive oil.
- Stir well to combine.
- Taste and adjust with kosher salt and black pepper to your liking.
- Set aside about 1/3 cup (80 ml) of chimichurri in a separate bowl for serving drizzle; use the rest as the marinade.
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Ready when: Chimichurri is well mixed and fragrant
Tip: Don't pulverize the herbs—a chunky, rustic texture is traditional. If making ahead, cover and refrigerate for up to 2 days.
2
Marinate the steak
- Place the skirt steaks in a shallow dish or resealable bag.
- Pour the larger portion of chimichurri over the meat, turning to coat all sides.
- Cover or seal, and refrigerate for at least 1 hour, or up to 8 hours.
- Remove the steaks from the fridge 30 minutes before grilling so they come closer to room temperature.
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Ready when: Steak is evenly coated and has rested
Tip: Marinating overnight (or even 8 hours) deepens the flavor significantly. Don't skip the 30-minute rest at room temperature—it ensures more even cooking.
3
Cook the rice
- In a 2-quart saucepan, bring the water and kosher salt to a boil over high heat.
- Stir in the white rice, then reduce heat to low.
- Cover with a tight-fitting lid and simmer for 18 minutes, or until all liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
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Ready when: Rice is tender, water is fully absorbed, and grains are fluffy
Tip: Keep the lid on the entire time—lifting it releases steam and can lead to unevenly cooked rice. Set a timer so you don't forget the standing time.
4
Preheat the grillOven 400°F / 205°C
- About 15 minutes before you're ready to cook, preheat your grill to medium-high heat (around 400°F/200°C).
- If using charcoal, arrange coals for direct, high-heat grilling.
- Clean the grate thoroughly with a grill brush to prevent sticking.
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Ready when: Grate is hot enough that a hand held 2 inches above feels intense heat after 2 seconds
Tip: A well-oiled, hot grate is your best defense against sticking. Use an oiled paper towel to brush the grate right before placing the steak.
5
Grill the steak
- Remove the steaks from the marinade, allowing excess to drip off (discard the marinade).
- Place the steaks on the hot grill grate and cook for 4–5 minutes on the first side without moving them.
- Flip and cook for another 3–4 minutes for medium-rare (internal temperature 130–135°F/54–57°C).
- For medium, cook 4–5 minutes on the second side.
- Use an instant-read thermometer inserted into the thickest part to check doneness.
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Ready when: Internal temperature reads 130–135°F (54–57°C) for medium-rare, with a charred crust
Tip: Skirt steak is lean and cooks quickly—don't walk away or you'll overcook it. Let it rest for 5 minutes before slicing to retain juices.
6
Rest and slice the steak
- Transfer the grilled steaks to a clean cutting board and tent loosely with foil.
- Let them rest for 5 minutes, which allows carryover cooking to stop and juices to redistribute through the meat.
- Then, slice each steak against the grain (roughly perpendicular to the muscle fibers) into 1/2-inch-wide strips.
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Ready when: Steak is warm, medium-rare at center, and juices have reabsorbed
Tip: Cutting against the grain shortens the muscle fibers and makes each bite more tender. Look at the lines in the raw meat to identify the grain direction.
7
Warm the peppers
- If desired, warm the roasted peppers gently in a small skillet over medium heat for 2–3 minutes, or simply use them at room temperature from the jar.
- They should be warm and pliable but not hot.
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Ready when: Peppers are warm and fragrant
Tip: Warming peppers is optional—they're delicious at room temperature and add a slight sweetness to balance the grill char and acid of the chimichurri.
8
Assemble the bowls
- Divide the cooked white rice evenly among four serving bowls, creating a base for each.
- Top each bowl with a generous handful of the sliced grilled steak.
- Arrange roasted red and yellow pepper strips around the steak.
- Scatter the provolone pieces over and around the steak and peppers.
- Drizzle each bowl with 2–3 tablespoons (30–45 ml) of the reserved chimichurri.
- Garnish with a lime wedge on the side if desired.
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Ready when: All components are arranged and drizzled
Tip: Assemble just before serving so the rice stays fluffy and the peppers and cheese don't wilt. Warm rice and warm steak are essential to the texture and flavor balance.

Good to know

Tips

Chimichurri is best made the day of, but keeps well refrigerated for up to 5 days. For maximum freshness and vibrant color, use it within 2 days.
Skirt steak is an affordable, flavorful cut that rewards bold marinades and quick, high-heat cooking. Avoid overcooking—it can become tough. Medium-rare is ideal.
For extra richness, spoon any juices from the resting steak over the rice before assembling the bowls.
This bowl is highly customizable: add sautéed onions, grilled scallions, crispy shoestring potatoes, or a fried egg on top for variation.

Make ahead

Chimichurri and marinated steak can be prepared up to 8 hours ahead and refrigerated. Cook rice up to 1 day ahead and reheat gently in the microwave or on the stovetop with a splash of water. Roasted peppers and provolone are best used fresh but can be prepped 1 day ahead.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Steak, rice, and peppers can be reheated gently in the microwave or on the stovetop. Provolone is best added fresh before serving. Chimichurri keeps refrigerated for up to 5 days.

Substitutions

skirt steak, cut into 2 steaks → flank steak or hanger steak. Both have similar grain structure and benefit from marinating. Cook flank steak a minute or two longer per side as it may be slightly thicker.
fresh oregano leaves → 1 tablespoon (3 g) dried oregano. Dried oregano is more concentrated; use half the fresh amount. Add it to the vinegar first to help it hydrate.
roasted red bell peppers, jarred → fresh red bell peppers, charred on the grill and peeled. Grill them directly over flames or under a broiler for 8–10 minutes, turning often, until blackened. Wrap in foil for 5 minutes, then peel off the skin. Adds a smokier flavor.
provolone cheese, sliced → fresh mozzarella or queso de oreja (Argentine ear cheese). Fresh mozzarella will melt slightly from the warm steak and peppers; queso de oreja is more traditional and has a firmer, squeakier texture.