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Skirt Steak with Avocado Chimichurri
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Prep Time:
25 minutes
Cook Time:
8 minutes
Total Time:
33 minutes
Pan-sear skirt steak with zesty avocado chimichurri for a flavorful, quick South American-inspired meal.
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
Instructions:
  • Make the chimichurri sauce: Combine cilantro, parsley, garlic, salt, cumin, and red pepper flakes in a food processor. Pulses five times until coarsely chopped. Add red wine vinegar, pulse five times. Add olive oil, pulse five times until emulsified and herbs are coarsely chopped.
  • Gently stir in diced avocado into the chimichurri sauce in a medium bowl. Chill covered until ready to serve.
  • Slice the skirt steak across the grain into 2 to 3 pieces, each 5 to 7 inches long, to ensure it fits nicely in the pan.
  • Pat each steak dry with paper towels on both sides until very dry to ensure a perfect sear. Generously season each side with salt and pepper.
  • Preheat the cast-iron skillet over high heat for 3 minutes, then add the olive oil.
  • Add the steak to the pan using tongs, press down gently for more contact. Sear the first side until browned, about 2 to 4 minutes based on thickness. Flip and cook another 2 to 4 minutes until steak reaches an internal temperature of 130°F for medium-rare. Work in batches if necessary.
  • Let the steak rest: Place the steak on a cutting board, lightly cover with foil, and let it rest for 10 minutes before slicing.
  • Carve the steak: Slice against the grain with a 45-degree angle, creating 1/4-inch thick slices. Present the skirt steak on a serving plate and serve with avocado chimichurri sauce on top or on the side.

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