Description
This Skirt Steak with Avocado Chimichurri combines the rich, savory flavors of perfectly cooked skirt steak with a creamy, zesty avocado chimichurri sauce. The avocado adds a smooth, buttery texture to the traditional herbaceous chimichurri, giving it a unique twist. This flavorful dish is perfect for grilling season or any time you want a hearty and fresh meal.
Ingredients
Scale
For the Steak:
- 1 ½ lbs skirt steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and black pepper (to taste)
For the Avocado Chimichurri:
- 1 large avocado (pitted and peeled)
- ½ cup fresh parsley (chopped)
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons fresh oregano (chopped)
- 3 cloves garlic (minced)
- 1 small jalapeño (seeds removed, optional, for spice)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lime juice
- Salt and black pepper (to taste)
Instructions
For the Steak:
- Preheat your grill or a cast-iron skillet over medium-high heat.
- In a small bowl, combine olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper.
- Rub the steak with the seasoning mixture, making sure to coat both sides evenly.
- Grill or sear the steak for about 4-5 minutes per side for medium-rare, or cook to your desired level of doneness.
- Once cooked, remove the steak from the heat and let it rest for 5 minutes before slicing.
For the Avocado Chimichurri:
- In a food processor or blender, combine the avocado, parsley, cilantro, oregano, garlic, jalapeño (if using), olive oil, red wine vinegar, lime juice, salt, and black pepper.
- Blend until smooth, adding more olive oil if needed to reach your desired consistency.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice if desired.
To Serve:
- Slice the skirt steak against the grain into thin strips.
- Spoon the avocado chimichurri over the sliced steak or serve it on the side as a dipping sauce.
- Garnish with extra fresh cilantro or parsley, if desired, and serve with your favorite sides.
Notes
- The chimichurri can be made ahead of time and stored in the fridge for up to 2 days.
- For a spicier version, leave the seeds in the jalapeño or add more to taste.
- This dish pairs well with grilled vegetables, rice, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for steak)
- Category: Main Dish, Beef
- Method: Grilled, Blended
- Cuisine: Argentinian (inspired), American
Keywords: Skirt Steak, Chimichurri, Avocado Chimichurri, Grilled Steak, Steak Recipe, Healthy Steak, Beef and Avocado, Summer Grilling, Avocado Sauce