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Skirt Steak with Avocado Chimichurri

A quick and delicious skirt steak dish topped with a fresh avocado chimichurri that will impress your loved ones.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Latin
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Skirt Steak
  • 1 lb skirt steak
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
For the Avocado Chimichurri
  • 1 ripe avocado
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 small red onion, finely diced
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes (optional) for a little heat
  • Salt and pepper, to taste
  • 1-2 tablespoons olive oil for chimichurri consistency

Method
 

Preparation of Chimichurri
  1. In a bowl, mash the ripe avocado until it’s nice and creamy.
  2. Add the chopped parsley, cilantro, and red onion.
  3. Stir in the red wine vinegar, crushed red pepper flakes (if desired), salt, and pepper.
  4. Drizzle in a bit of olive oil until you reach your desired consistency.
Cooking the Steak
  1. Generously season both sides of the skirt steak with salt and pepper.
  2. Heat a large skillet or grill over medium-high heat and add olive oil.
  3. Sear the skirt steak for about 3 to 4 minutes on each side for medium-rare.
Resting and Serving
  1. Remove the steak from heat and let it rest for about 5 minutes.
  2. Slice the steak against the grain into bite-sized pieces.
  3. Serve on a platter and drizzle the avocado chimichurri over the top.

Notes

For best results, cook skirt steak quickly over high heat. Pair with roasted veggies or a fresh salad for a complete meal.