1-Step 1: Prepare the Steak Start by patting the 1½ to 2 pounds of skirt steak dry with a paper towel. This helps it sear better. Season it generously with 1½ teaspoons Kosher salt and ¼ teaspoon freshly ground black pepper on all sides. Let it sit at room temperature for at least 15 minutes to tenderize.

2-Step 2: Make the Chimichurri Sauce While the steak rests, mix up the sauce. In a bowl, combine 2 tablespoons red wine vinegar, 1 teaspoon Kosher salt, 2 cloves minced garlic, 1 finely chopped shallot, and 1 finely chopped Fresno chile pepper. After 15 minutes, stir in 1 cup chopped cilantro, 1 cup chopped parsley, and ½ cup olive oil. Taste and adjust the salt if needed.

3-Step 3: Cook the Steak Heat a cast-iron skillet over high heat for about 5 minutes until it’s really hot. Add 2 tablespoons neutral oil, then sear the skirt steak for 2 to 3 minutes per side. Aim for an internal temperature of 125°F to 130°F for medium-rare. Once done, let the steak rest for 5 to 10 minutes.

4-Step 4: Assemble the Bowls Slice the rested steak thinly against the grain for tenderness. Divide 2 to 3 cups cooked white rice among bowls, add the sliced steak on top, and spoon over the chimichurri sauce. Finish with optional add-ins like flaky sea salt, pickled red onions, fresh cilantro, and lime wedges.