Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Chimichurri Skirt Steak Bowl Recipe

Chimichurri Skirt Steak Bowl Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves2

a quarter pound of all-natural hormone-free skirt steak topped with pepita chimichurri, arroz rojo, epazote black beans, grilled squash, pickled habanero and red onion, sweet potato, arugula, avocado

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Ingredients

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Steak

Pepita Chimichurri

Arroz Rojo

Epazote Black Beans

Grilled Vegetables

Toppings

Method

Preparing the Steak

  1. 1

    Season the Steak

    Rub the skirt steak with salt and black pepper on both sides.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Add the seasoned skirt steak and cook for about 3-4 minutes on each side for medium-rare, or until desired doneness. Let rest before slicing.

Making Pepita Chimichurri

  1. 3

    Combine Ingredients

    In a food processor, combine parsley, oregano, pepitas, garlic, red wine vinegar, olive oil, salt, and black pepper.

  2. 4

    Blend the Chimichurri

    Pulse until the mixture is well combined but still slightly chunky. Set aside.

Cooking Arroz Rojo

  1. 5

    Sauté Aromatics

    In a pot, heat a little olive oil over medium heat. Sauté diced onion and garlic until translucent.

  2. 6

    Cook Rice

    Add rice to the pot, stirring for a minute. Then add tomato sauce, vegetable broth, salt, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until rice is cooked.

Preparing Epazote Black Beans

  1. 7

    Sauté Aromatics

    In a saucepan, heat olive oil over medium heat. Sauté diced onion and garlic until soft.

  2. 8

    Combine Beans

    Add cooked black beans and epazote to the saucepan. Stir and heat until warmed through. Season with salt.

Grilling Vegetables

  1. 9

    Prepare Vegetables

    Toss sliced squash and cubed sweet potato with olive oil, salt, and black pepper.

  2. 10

    Grill the Vegetables

    Grill the vegetables on a grill or grill pan over medium heat until tender and slightly charred, about 8-10 minutes.

Assembling the Bowl

  1. 11

    Layer Ingredients

    In a bowl, start with a base of arroz rojo, add sliced skirt steak, epazote black beans, grilled squash, and sweet potato.

  2. 12

    Add Toppings

    Top with arugula, sliced avocado, pickled habanero, and pickled red onion. Drizzle with pepita chimichurri.

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