If you’re looking to impress your family or guests with a dish that’s both sumptuous and bursting with flavor, look no further than Skirt Steak with Avocado Chimichurri. This dish combines the robust, juicy appeal of a perfectly seared skirt steak with a fresh and creamy avocado chimichurri, a spin on the traditional Argentine sauce. This chimichurri is herbaceous, vibrant, and irresistibly creamy thanks to the addition of ripe avocado. The recipe is refreshingly straightforward, making it perfect for both amateur cooks and seasoned chefs aiming for a delightful dining experience. Whether it’s a special occasion or just a dinner to relish at home, this dish promises a gourmet moment to remember.
What makes this dish truly outstanding is the harmonious blend of flavors and textures. The savory, slightly acidic kick from the chimichurri beautifully balances the rich, charred crust of the steak. Each bite offers a medley of taste – from the earthy cumin and spicy red pepper flakes to the refreshing burst of cilantro and parsley. Besides being undeniably tasty, this dish is quick to prepare, perfect for those busy weeknights when time is of the essence without compromising on gourmet standards. A dish that features vibrant colors, captivating aroma, and lingering flavors: a feast for the senses.
Why You’ll Love This Skirt Steak with Avocado Chimichurri
- Flavor-packed Elegance: The steak’s bold flavors pair exquisitely with the creamy and herb-rich avocado chimichurri.
- Simplicity: With minimal steps and ingredients, you create a sophisticated meal effortlessly.
- Quick Preparation: In under an hour, you’ll have a dish ready to be devoured and admired.
- Versatile: Perfect for casual family dinners or elegant entertaining.
Preparation Phase & Tools to Use
Before diving into making this delightful Skirt Steak with Avocado Chimichurri, let’s get everything set for a smooth cooking experience. Begin by ensuring your kitchen workspace is clean and well-organized. You will need a sharp knife for chopping herbs and slicing steak, a cutting board, measuring spoons, and a food processor to make the chimichurri sauce efficiently. A sturdy cast-iron skillet is recommended for searing the steak to achieve that perfect char and flavor depth.
It’s crucial to have all the ingredients pre-measured and ready to go. This mise en place approach not only speeds up the process but also enhances cooking precision. Make sure your steak is at room temperature before searing to allow even cooking. Ensure proper ventilation as you’ll be searing steak at a high temperature, and have a meat thermometer nearby for checking doneness to your liking, aiming for a medium-rare for optimal tenderness and juiciness.
Ingredients
- 1 pound skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup packed cilantro leaves
- 1 cup packed parsley leaves
- 1 tablespoon garlic, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 medium avocado, diced (about 1 cup)
Instructions
Step 1: Create the Chimichurri Base
Begin by making the chimichurri base. In your food processor, combine the fresh cilantro, parsley, garlic, kosher salt, cumin, and red pepper flakes. Pulse these ingredients about five times to achieve a coarse chop that melds the flavors without turning into a puree.
Step 2: Meld Vinegar & Oil
Next, incorporate the red wine vinegar into your herb mixture, pulsing five additional times to blend. Following this, add the extra virgin olive oil, and pulse just until the mixture is lightly combined. Be careful not to overdo it; you want a sauce that retains some texture for a vibrant mouthfeel.
Step 3: Fold in Avocado
Transfer your chimichurri to a bowl and meticulously fold in the diced avocado. This should be done gently to maintain the avocado’s texture while blending it beautifully with your other ingredients. Cover the bowl and chill until it’s time to serve, allowing the flavors to meld.
Step 4: Prepare the Skirt Steak
Before cooking, ensure your skirt steak is room temperature for even cooking. Cut into smaller sections if necessary for pan-fit. Pat the steak dry and apply the kosher salt and black pepper liberally to both sides.
Step 5: Perfect the Sear
Heat your cast-iron skillet over high heat. Once hot, pour in the olive oil and lay down your steak pieces. Sear each side for about 2–4 minutes, aiming for a beautiful crust and an internal temperature of 130°F for a medium-rare finish.
Step 6: Rest & Slice
After searing, permit the steak to rest under foil for approximately 10 minutes; essential for juice retention. Post-resting, slice the steak thinly against the grain to ensure tenderness in every bite.
Step 7: Serve with Chimichurri
Finally, take your avocado chimichurri and generously spoon it over the slices of steak or serve it decoratively on the side. This contrast of colors and flavors is sure to impress at any table.
Variations
- Protein: Swap skirt steak for flank steak or even chicken breast for a lighter option.
- Vegetables: Add bell peppers or cherry tomatoes to the chimichurri for added color and crunch.
- Spices: Add a hint of smoked paprika or a dash of cayenne for extra warmth.
Cooking Notes
- Ensure the herbs are fresh for optimal flavor potency; dried herbs won’t deliver the same results.
- If your avocado is not ripe, its texture can be less creamy; ensure it’s perfectly ripe for the best consistency.
Serving Suggestions
- Pair with a fresh green salad or roasted potatoes to balance the meal.
- Complement with a robust red wine, such as Malbec, to enhance the savory notes.
Tips
- Let the steak rest; cutting too soon can cause it to dry out.
- Tailor the heat of the chimichurri by adjusting the red pepper flakes.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: 25g per serving
- Sodium: 600mg per serving
FAQs
Can I use lemon juice instead of red wine vinegar?
Yes, lemon juice can be a great substitute, though it will add a bit more acidity. It pairs deliciously with the other ingredients.
How do I know when the steak is done?
A meat thermometer is best for accuracy. Aim for 130°F for medium-rare, or adjust according to your preference.
What if I don’t have a food processor?
A blender or mortar and pestle can work, though these may require more time to achieve the desired texture.
Can the chimichurri be made ahead?
Yes, you can prepare it a day in advance. It’s actually beneficial as it allows the flavors to meld wonderfully.
Conclusion
Bringing together the rich, tender taste of seared skirt steak with the light yet creamy zest of avocado chimichurri can turn any meal into a culinary delight. This recipe is not only easy to prepare but also delivers a sophisticated flavor profile worthy of the best restaurants. Whether you’re preparing a special feast for friends or seeking a new family favorite, this dish is bound to make an impression. Don’t hesitate to experiment with the recipe, share your own spins in the comments, and pair it with your favorite sides for a satisfying meal. Enjoy the journey from kitchen to table!
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Skirt Steak with Avocado Chimichurri
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Skirt Steak with Avocado Chimichurri is a vibrant, flavorful dish perfect for impressing guests.
Ingredients
- 1 pound skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup packed cilantro leaves
- 1 cup packed parsley leaves
- 1 tablespoon garlic, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 medium avocado, diced (about 1 cup)
Instructions
- Begin by making the chimichurri base. In your food processor, combine the fresh cilantro, parsley, garlic, kosher salt, cumin, and red pepper flakes. Pulse these ingredients about five times to achieve a coarse chop that melds the flavors without turning into a puree.
- Next, incorporate the red wine vinegar into your herb mixture, pulsing five additional times to blend. Following this, add the extra virgin olive oil, and pulse just until the mixture is lightly combined. Be careful not to overdo it; you want a sauce that retains some texture for a vibrant mouthfeel.
- Transfer your chimichurri to a bowl and meticulously fold in the diced avocado. This should be done gently to maintain the avocado’s texture while blending it beautifully with your other ingredients. Cover the bowl and chill until it’s time to serve, allowing the flavors to meld.
- Before cooking, ensure your skirt steak is room temperature for even cooking. Cut into smaller sections if necessary for pan-fit. Pat the steak dry and apply the kosher salt and black pepper liberally to both sides.
- Heat your cast-iron skillet over high heat. Once hot, pour in the olive oil and lay down your steak pieces. Sear each side for about 2–4 minutes, aiming for a beautiful crust and an internal temperature of 130°F for a medium-rare finish.
- After searing, permit the steak to rest under foil for approximately 10 minutes; essential for juice retention. Post-resting, slice the steak thinly against the grain to ensure tenderness in every bite.
- Finally, take your avocado chimichurri and generously spoon it over the slices of steak or serve it decoratively on the side. This contrast of colors and flavors is sure to impress at any table.
Notes
Ensure the herbs are fresh for optimal flavor potency; dried herbs won’t deliver the same results. If your avocado is not ripe, its texture can be less creamy; ensure it’s perfectly ripe for the best consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 25 g