Take your steak night to the next level with this Skirt Steak with Avocado Chimichurri recipe. Juicy, tender skirt steak is perfectly seared to perfection and paired with a creamy yet zesty avocado chimichurri sauce. This vibrant and flavorful dish is perfect for summer grilling, a cozy dinner at home, or whenever you’re craving something truly special.

Necessary Kitchen Equipment

Grill or cast-iron skillet
Knife and cutting board
Food processor or blender
Mixing bowl
Tongs

Ingredients

For the Steak:

1½ 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
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

Step-by-Step Instructions

1. Prepare the Steak:

In a small bowl, mix olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper to create a marinade. Rub this mixture all over the skirt steak, ensuring it’s evenly coated. Set aside to marinate for at least 20 minutes, or up to 4 hours in the refrigerator.

2. Make the Avocado Chimichurri:

In a food processor or blender, combine the avocado, parsley, cilantro, oregano, garlic, jalapeño, olive oil, red wine vinegar, and lime juice. Blend until smooth but slightly chunky. Taste and season with salt and black pepper. Set aside.

3. Cook the Steak:

Heat a grill or cast-iron skillet over high heat. Cook the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove from heat and let rest for 5 minutes before slicing.

4. Slice the Steak:

Cut the skirt steak against the grain into thin strips to ensure tenderness.

5. Serve:

Drizzle the avocado chimichurri generously over the sliced steak and serve immediately.

Recipe Tips

Rest the Steak: Let the steak rest before slicing to lock in the juices.
Adjust the Heat: For a spicier chimichurri, keep the seeds in the jalapeño or add red chili flakes.
Make It Ahead: The avocado chimichurri can be made a few hours in advance and stored in the refrigerator.

What to Serve with This Dish

Grilled Vegetables: Zucchini, bell peppers, and asparagus are excellent choices.
Rice or Quinoa: Adds a hearty base to soak up the chimichurri sauce.
Fresh Salad: A simple arugula or spinach salad balances the richness of the steak.

Frequently Asked Questions

1. Can I use a different cut of steak? Absolutely! Flank steak or ribeye are great alternatives.

2. How do I store leftovers? Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days.

3. Can I freeze chimichurri? Traditional chimichurri freezes well, but the avocado-based version is best enjoyed fresh due to its creamy texture.

This Skirt Steak with Avocado Chimichurri is a simple yet impressive dish that combines bold flavors and fresh ingredients for an unforgettable meal. It’s sure to be a hit at your dinner table!