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Skirt Steak with Avocado Chimichurri

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.
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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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Slice the Steak:
  • Cut the skirt steak against the grain into thin strips to ensure tenderness.
  • Serve:
  • Drizzle the avocado chimichurri generously over the sliced steak and serve immediately.

Notes

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.