This incredibly tasty dish is made with marinated skirt steak and zesty Mahatma® Cilantro Limón Jasmine Rice all topped in a homemade chimichurri sauce that makes for a delicious meal anytime! This recipe was created by Teresa, founder of the food and lifestyle blog With Love, Tere.
In a large bowl combine all of the marinade ingredients. Marinate the steak in an airtight container for one hour or up to overnight.
For the chimichurri – In a wide mouth Mason jar (or a blender) combine all of the ingredients for the chimichurri and pulse until roughly combined. Place in an airtight container and let it sit in the fridge until ready. This is one of those sauces that get better with time.
Grill the steak on medium-high heat, four minutes on each side. Remove the steak and let it sit for 10 minutes. In the meantime, sauté the white onion, green onion, and peppers for 10 minutes on medium-high heat. Remove from the stove and prepare the rice according to packaging instructions. Layer all of the ingredients in a bowl and drizzle the chimichurri sauce over the steak. Enjoy!
There are many layers to the deliciousness of this incredibly tasty dish. First, you have the steak that has been marinated in a sweet and savory citrus marinade with garlic. Then, you have a flavorful homemade chimichurri sauce made from a simple mixture of vegetables, herbs and spices that is all served over a fluffy bed of fresh, tangy Cilantro Limón flavored Jasmine Rice. Not to mention, the rice can be heated in the microwave in just 90 seconds! Perfect, exactly when you need it.
The beauty of this recipe is that it can be put together simply and everyone can personalize their own plate with more or less chimichurri. If you’re left with a bit of extra sauce, no worries, toss it in the fridge to use on your next Chicken Taco dish or use it in a Chimichurri Rice Dip. The options are truly endless.