Description
This Skirt Steak with Avocado Chimichurri is a vibrant, flavorful dish perfect for impressing guests.
Ingredients
Scale
- 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