Name: Skirt Steak with Avocado Chimichurri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb skirt steak; 1 tsp kosher salt (for steak); ½ tsp black pepper (for steak); 2 tbsp olive oil (for cooking); 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)

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

Scale

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