Creating Skirt Steak Rice Bowls with Chimichurri Sauce is simple if you follow these steps:

1. Cook the Rice: Begin by cooking the rice according to the package instructions. Set it aside once done.
2. Marinate the Steak: In a bowl, combine olive oil, garlic powder, salt, and pepper. Rub this mixture all over the skirt steak. Let it marinate for about 10-15 minutes.
3. Prepare the Chimichurri Sauce: In a separate bowl, mix chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper. Stir well and set aside.
4. Cook the Steak: Heat a grill pan or skillet over medium-high heat. Add the marinated skirt steak and cook for about 3-4 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove the steak from the heat and let it rest for a few minutes.
5. Slice the Steak: Once rested, slice the skirt steak against the grain into thin strips.
6. Assemble the Bowls: In serving bowls, add a generous scoop of rice, top with sliced skirt steak, and drizzle with chimichurri sauce.
7. Add Optional Toppings: If desired, add sliced avocado, diced tomatoes, or corn on top for extra flavor and texture.
8. Serve: Enjoy your Skirt Steak Rice Bowls with Chimichurri Sauce immediately while fresh and warm.

By following these steps, you’ll create a delicious and visually appealing meal that everyone will love.