Skirt Steak with Avocado Chimichurri makes a bold and vibrant entrance to your dinner table. In just about 30 minutes, this recipe delivers a mouthwatering pairing of rich, beefy skirt steak and a creamy, herb-infused avocado chimichurri. The combination of fresh cilantro, parsley, garlic, and tangy red wine vinegar complemented by buttery avocado creates a flavor-packed sauce that transforms a simple steak into a standout meal.
Why You’ll Love This Recipe Name
This recipe is a weeknight hero: fast, flavorful, and impressively elegant. The skirt steak’s natural intensity is beautifully bridged by the silky, herbaceous chimichurri, providing a fresh and rich contrast. With minimal prep and tools—but maximum taste—this dish feels upscale while staying effortless and accessible.
Ingredients
Here’s what you’ll need to recreate this delicious dish (serves 4):
- 1 lb skirt steak
- For the avocado chimichurri sauce:
- 1 cup packed cilantro leaves
- 1 cup packed parsley leaves
- 1 tbsp roughly chopped garlic
- ½ tsp kosher salt
- ½ tsp ground cumin
- ½ tsp red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra‑virgin olive oil
- 1 medium avocado, diced (≈1 cup)
- 1 tsp kosher salt (for seasoning steak)
- ½ tsp black pepper (for seasoning steak)
- 2 tbsp olive oil (for cooking)
Step‑by‑Step: How to Make Recipe Name
- Make the chimichurri base: Combine cilantro, parsley, garlic, kosher salt, cumin, and red pepper flakes in a food processor; pulse about 5 times until herbs are coarsely chopped. Add red wine vinegar and pulse again. Drizzle in the olive oil and pulse until the mixture is emulsified and the herbs are finely chopped.
- Add the avocado: Transfer the herb blend to a bowl. Dice the avocado into ½‑inch chunks and gently mix it into the sauce. Cover and chill until ready to serve.
- Prepare the steak: Slice the skirt steak across the grain into 2‑3 smaller sections if needed.
- Season each side liberally with kosher salt and freshly ground black pepper.
- Sear the steak: Heat a 12‑inch cast‑iron skillet over high heat for about 3 minutes. Add 2 tbsp olive oil. Carefully place steak in pan and press down for even contact. Sear for 2‑4 minutes per side, or until a golden-brown crust forms and the internal temperature reaches approximately 130°F for medium-rare.
- Let it rest: Move the steak to a cutting board, loosely cover it with foil, and let it rest for about 10 minutes.
- Slice & serve: Cut steak into thin, ¼‑inch slices against the grain. Plate and top with avocado chimichurri or serve it alongside.
Helpful Tips
- Dry meat surface thoroughly before searing to encourage crisp browning.
- Cook to medium‑rare (130°F internal) for optimal tenderness—skirt steak gets tough if overcooked.
- Slice against the grain to break up fibers—this is essential for tenderness.
- Make chimichurri ahead—it can be refrigerated for up to 2 days (just stir before using).
- Reheat carefully—leftover steak is great in tacos or with eggs; gently warm to avoid drying out.
Substitutions And Variations
- Replace parsley and cilantro with all parsley or add chopped shallot for a twist.
- Use grilled skirt steak instead of pan-seared for smoky depth.
- Swap red wine vinegar for lime juice for a citrusy flair.
- Add a dash of lime or lemon juice to the chimichurri for added brightness.
- Use flank steak if skirt steak isn’t available—just be sure to slice it the same way.
Storage Instructions
- Storing chimichurri: Keep the sauce in an airtight container in the refrigerator for up to 2 days. Stir before serving to recombine.
- Storing steak: Store leftover steak in an airtight container in the fridge for up to 4 days.
Nutritional Information
Per serving:
- Calories: 653 kcal
- Fat: 57 g
- Carbs: 6 g
- Protein: 30 g
Serving Suggestions
- Serve with cilantro-lime cauliflower rice, warm corn tortillas, or roasted vegetables.
- Leftovers are excellent in breakfast bowls with eggs and potatoes, tacos, burrito bowls, or atop fresh salad greens.
Frequently Asked Questions About Skirt Steak with Avocado Chimichurri
Q: Can I prepare the chimichurri in advance?
Yes, you can make it a day or two ahead. Just give it a good stir before serving to recombine any separated ingredients.
Q: How should I slice the steak for best results?
Always slice against the grain—cut perpendicular to the direction of the muscle fibers into ¼‑inch slices. This helps break down the fibers and ensures a more tender bite.
Q: Is it okay to grill the steak instead of pan-searing it?
Definitely! Grilling adds a smoky flavor. Use medium-high heat and cook each side for 2‑3 minutes, just as you would on the stovetop.
Conclusion
Thanks for cooking along! I hope you enjoy this Skirt Steak with Avocado Chimichurri as much as I do—it’s a perfect combination of ease and bold flavor. Whether it’s a busy weeknight or a relaxed weekend feast, this dish feels exciting and satisfying with minimal effort. Your taste buds—and your dinner guests—are in for a real treat! Happy cooking, well‑wishes for delicious meals ahead, and thank you for sharing your love of great food with our wonderful food‑loving community.
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Skirt Steak with Avocado Chimichurri
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Skirt Steak with Avocado Chimichurri is a fast and flavor-packed dinner, combining juicy seared steak with a creamy, herbaceous sauce made from fresh avocado, cilantro, and parsley. This dish is ideal for weeknights or weekend grilling and comes together in under 30 minutes.
Ingredients
1 lb skirt steak
1 tsp kosher salt (for steak)
½ tsp black pepper (for steak)
2 tbsp olive oil (for cooking)
For the Avocado Chimichurri:
1 cup packed cilantro leaves
1 cup packed parsley leaves
1 tbsp chopped garlic
½ tsp kosher salt
½ tsp ground cumin
½ tsp red pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
1 medium avocado, diced (about 1 cup)
Instructions
- Make the chimichurri base: Combine cilantro, parsley, garlic, kosher salt, cumin, and red pepper flakes in a food processor; pulse about 5 times until herbs are coarsely chopped. Add red wine vinegar and pulse again. Drizzle in the olive oil and pulse until the mixture is emulsified and the herbs are finely chopped.
- Add the avocado: Transfer the herb blend to a bowl. Dice the avocado into ½‑inch chunks and gently mix it into the sauce. Cover and chill until ready to serve.
- Prepare the steak: Slice the skirt steak across the grain into 2‑3 smaller sections if needed.
- Season each side liberally with kosher salt and freshly ground black pepper.
- Sear the steak: Heat a 12‑inch cast‑iron skillet over high heat for about 3 minutes. Add 2 tbsp olive oil. Carefully place steak in pan and press down for even contact. Sear for 2‑4 minutes per side, or until a golden-brown crust forms and the internal temperature reaches approximately 130°F for medium-rare.
- Let it rest: Move the steak to a cutting board, loosely cover it with foil, and let it rest for about 10 minutes.
- Slice & serve: Cut steak into thin, ¼‑inch slices against the grain. Plate and top with avocado chimichurri or serve it alongside.
Notes
For best texture, slice steak thin and across the grain.
Avocado chimichurri can be made up to 2 days ahead.
Flank steak can be substituted if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 653 kcal
- Sugar: 0.5 g
- Carbohydrates: 6 g
- Protein: 30 g