Skirt Steak with Avocado Chimichurri

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Introduction

Skirt Steak with Avocado Chimichurri is a flavorful and vibrant dish that pairs the rich, juicy skirt steak with a fresh and creamy avocado chimichurri sauce. The chimichurri sauce, made with cilantro, parsley, garlic, and olive oil, is elevated by the addition of creamy avocado, creating a unique twist on the classic sauce. The steak is seared to perfection in a hot skillet, making this dish perfect for weeknight dinners or special occasions.

The avocado chimichurri not only adds a delicious herbaceous flavor but also a creamy texture that complements the savory steak beautifully. Let’s dive into how to prepare this mouthwatering dish.

Ingredients:

For the Avocado Chimichurri Sauce:

  • 1 cup cilantro leaves, packed
  • 1 cup parsley leaves, packed ????
  • 1 tablespoon garlic, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 medium avocado, diced (about 1 cup)

For the Skirt Steak:

  • 1 pound skirt steak
  • 1 teaspoon kosher salt (as needed for seasoning)
  • 1/2 teaspoon black pepper (as needed for seasoning)
  • 2 tablespoons olive oil

Directions:

Step 1: Prepare the Avocado Chimichurri Sauce

  1. In a food processor, combine 1 cup cilantro leaves, 1 cup parsley leaves, 1 tablespoon garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes. Pulse about 5 times until the leaves are coarsely chopped.
  2. Add 1/4 cup red wine vinegar and pulse another 5 times.
  3. Add 1/2 cup extra virgin olive oil and pulse 5 more times to emulsify. The sauce should have a coarse, slightly chunky texture.

Step 2: Add the Avocado

  1. Transfer the chimichurri sauce to a medium bowl.
  2. Dice 1 medium avocado into 1/2-inch pieces and gently stir it into the chimichurri sauce.
  3. Cover the sauce and refrigerate until ready to use.

Step 3: Prepare and Season the Skirt Steak

  1. If necessary, cut the 1 pound skirt steak into 2-3 smaller pieces to fit the skillet. This will help ensure even cooking.
  2. Pat the steak dry with paper towels to remove any excess moisture.
  3. Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 4: Heat the Pan

  1. Heat a 12-inch cast-iron skillet over high heat for about 3 minutes. The skillet should be hot before adding the steak.
  2. Once the pan is hot, add 2 tablespoons olive oil and swirl to coat the surface.

Step 5: Cook the Skirt Steak

  1. Using tongs, add the steak to the hot pan, pressing down to ensure good contact with the surface.
  2. Sear the steak on the first side for about 2-4 minutes until browned and caramelized. Flip the steak and cook for another 2-4 minutes on the other side, or until the steak reaches your desired doneness (for medium-rare, aim for an internal temperature of 130°F).

Step 6: Rest the Steak

  1. Transfer the cooked steak to a cutting board and cover loosely with foil.
  2. Allow the steak to rest for 10 minutes to let the juices redistribute, ensuring a juicy and flavorful bite.

Step 7: Slice and Serve

  1. After resting, slice the skirt steak against the grain into 1/4-inch thick slices.
  2. Serve the steak with the avocado chimichurri sauce drizzled on top or on the side. Garnish with additional cilantro or parsley if desired.

Cooking Notes:

  • Cooking the Steak: Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking. For a more charred exterior, you can finish the steak under the broiler for a minute or two.
  • Chimichurri Texture: The chimichurri sauce should be slightly coarse, not fully blended. Pulse the ingredients in the food processor just enough to chop them up without turning the mixture into a paste.

Serving Suggestions:

  • With Roasted Vegetables: Serve the skirt steak with roasted vegetables like Brussels sprouts or sweet potatoes for a hearty meal.
  • With Rice or Potatoes: Pair this steak with garlic mashed potatoes or a simple rice pilaf to soak up the delicious avocado chimichurri sauce.
  • For Tacos: Use the sliced steak and chimichurri sauce as filling for tacos or wraps, topped with fresh salsa and lime.

Tips:

  • Make Ahead: The avocado chimichurri can be made a few hours ahead of time and stored in the fridge. Just remember to stir it before serving, as the oil may separate.
  • Skirt Steak Substitutes: If you don’t have skirt steak, you can use flank steak or flat iron steak, both of which have a similar texture and flavor.
  • Avocado Freshness: To keep the avocado chimichurri fresh, add a little extra lime or lemon juice to prevent the avocado from browning.

Prep Time:

  • 20 minutes

Cooking Time:

  • 10 minutes

Total Time:

  • 30 minutes

Nutritional Information (Per Serving):

  • Calories: 450 kcal
  • Protein: 28g
  • Sodium: 550mg

Conclusion

Skirt Steak with Avocado Chimichurri is a mouthwatering dish that delivers bold, herbaceous flavors with the creaminess of avocado and the richness of perfectly seared steak. The avocado chimichurri is a unique take on the classic Argentine sauce, adding a creamy texture and balancing the bold flavors with its fresh ingredients.

This dish is ideal for a weeknight meal, dinner party, or special occasion, providing a restaurant-quality meal in under 30 minutes. Serve it with your favorite sides, and enjoy the combination of textures and flavors in every bite

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