Embark on a culinary journey with our Skirt Steak with Avocado Chimichurri, where succulent cuts of skirt steak meet a zesty avocado-infused chimichurri sauce. This dish is a celebration of flavors, bringing together the richness of perfectly cooked steak and the creamy freshness of avocado chimichurri. Get ready for a dining experience that transcends the ordinary.
In our home, the Skirt Steak with Avocado Chimichurri is a showstopper, especially during family gatherings. The tantalizing aroma of the sizzling steak, seasoned to perfection, is enough to bring everyone to the table. The ritual of preparing the chimichurri, blending cilantro, parsley, and avocado into a symphony of flavors, has become a cherished tradition. Each slice of the rested steak, adorned with the vibrant green chimichurri, is a moment of pure delight—a taste that lingers in our family memories.
Why This Skirt Steak Creation Deserves a Spot at Your Table:
“Why This Skirt Steak with Avocado Chimichurri is a Culinary Triumph.”
- Chimichurri Elegance: A dynamic blend of cilantro, parsley, garlic, cumin, and red pepper flakes, brought together with red wine vinegar and olive oil, culminating in a luxurious chimichurri sauce.
- Creamy Avocado Twist: Elevating the chimichurri with the addition of diced avocado, bringing a creamy texture and a burst of freshness to every bite.
- Perfectly Seared Steak: Skirt steak seasoned with kosher salt and black pepper, seared to perfection in a hot cast-iron skillet for a mouthwatering, caramelized crust.
- Simple and Elegant: With straightforward steps, this recipe transforms into a gourmet experience, making it ideal for both casual weeknight dinners and special occasions.
- Versatile Presentation: Serve the steak slices on a plate and top them with the avocado chimichurri or let each diner customize their experience.
Ingredients:
For the Avocado Chimichurri Sauce:
- 1 cup cilantro leaves, packed
- 1 cup parsley leaves, packed
- 1 tablespoon garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 medium avocado, diced (about 1 cup)
For the Skirt Steak:
- 1 pound skirt steak
- 1 teaspoon kosher salt, as needed for seasoning
- 1/2 teaspoon black pepper, as needed for seasoning
- 2 tablespoons olive oil
Directions:
- Prepare the Chimichurri Sauce:
- Combine cilantro, parsley, garlic, salt, cumin, and red pepper flakes in a food processor. Pulse until coarsely chopped.
- Add red wine vinegar, pulse 5 times. Add olive oil, pulse 5 times until emulsified.
- Transfer to a bowl, add diced avocado, and gently stir. Refrigerate until ready to use.
- Cut and Season the Steak:
- If necessary, cut the skirt steak into 2 to 3 smaller pieces for better pan fit.
- Pat dry each steak thoroughly. Season generously with salt and pepper on both sides.
- Heat the Pan:
- Heat a large cast-iron skillet over high heat for 3 minutes. Add olive oil once hot.
- Cook the Steak:
- Use tongs to add steak to the pan, press down for better contact. Sear the first side until browned (2-4 minutes), flip, and cook another 2-4 minutes for medium-rare doneness. Work in batches if needed.
- Rest the Steak:
- Transfer steak to a cutting board, loosely cover with foil, and let it rest for 10 minutes before slicing.
- Slice and Serve:
- Hold the carving knife at a 45-degree angle, slice against the grain into 1/4-inch thick slices.
- Transfer steak to a serving plate and top with avocado chimichurri or serve the sauce on the side.
Notes: For an extra kick, try adding a squeeze of lime to the chimichurri. This dish pairs exceptionally well with a side of grilled vegetables or a bed of fluffy rice. Adjust salt and pepper according to personal preferences. Enjoy the steak as is, or go the extra mile with the irresistible avocado chimichurri topping.
