Chef’s Corner: Argentinian Japanese Fusion Skirt Steak with Chimichuri ‘Donburi’

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Read Time: 2 minutes

Contributed by Tony DiStefano, Director of Culinary Innovation

Bold flavors meet cross-cultural flair in this unique Argentinian-Japanese fusion dish. Tender, grilled skirt steak is marinated and seared to perfection, then sliced over a warm bed of steamed rice in classic donburi style. It’s topped with a vibrant, herb-packed chimichurri sauce, adding a bright, garlicky punch that perfectly complements the savory beef. This dish blends the soul of South American grilling with the simplicity and comfort of Japanese rice bowls. Perfect for a creative weeknight dinner or an elevated twist on steak and rice.

Recipe: Argentinian Japanese Fusion Skirt Steak with Chimichuri ‘Donburi’

Ingredients

  • 12-18 oz skirt steak
  • 2 tsp. soy sauce
  • 1 tsp mirin
  • 1 tsp grated ginger
  • 2 minced garlic cloves
  • 2 tbsp sake
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • Chimichurri Sauce
  • ½ cup chopped red onion
  • ½ cup parsley
  • 2 tbsp cilantro
  • 4 garlic cloves
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
  • ½ cup olive oil
  • Juice of ½ lemon

Directions

  1. In a bowl whisk all marinade ingredients together, add skirt steak and let marinate in fridge for 4 hours or until the next day.
  2. Once the steak is marinated, grill or pan-sear to desired doneness. Let rest and slice against the grain.
  3. In a blender or food processor, combine all ingredients for the chimichurri and blend until smooth.
  4. Add sliced steak and drizzle with chimichurri.

About the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.

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