Instructions

• Pat the steak dry with a paper towel, then season generously with 1½ teaspoon Kosher salt and ¼ teaspoon (or more, depending on personal preference) of black pepper on all sides. Allow the steak to sit at room temperature for at least 15 minutes before cooking.
• Make the chimichurri sauce. If you haven't already, make our Cilantro Chimichurri sauce.
• Heat a large cast-iron skillet over high heat for about 5 minutes, until very hot. Add 2 tablespoon neutral oil, then carefully add the seasoned steak to the skillet. Cook for 2-3 minutes per side, or until an internal temperature of 125-130°F is reached. The temperature will continue to rise as it rests. For medium-rare, we want the final temperature 130-135°F.
• Allow the steak to rest for 5-10 minutes before slicing thinly across the grain.
• Divide rice evenly between bowls, then top each with sliced skirt steak. Spoon as much of the chimichurri sauce on top as you like, then sprinkle the steak with a pinch of flaky sea salt. Optional for serving: pickled red onions, additional cilantro, and lime wedges.