Skirt Steak with Avocado Chimichurri is a flavorful and elegant dish that’s surprisingly simple to prepare. Juicy, perfectly seared skirt steak is topped with a vibrant,

creamy avocado chimichurri sauce that adds a zesty, herbaceous flair. Whether you’re planning a casual dinner or an elevated cookout, this recipe will impress your guests with minimal effort.

Kitchen Equipment Needed

Cast iron skillet or grill
Mixing bowl
Food processor or blender (optional, for chimichurri)
Sharp knife
Cutting board

Ingredients Overview

Skirt Steak: A flavorful cut that’s quick to cook and pairs well with bold sauces.
Avocado Chimichurri: Combines classic chimichurri herbs with the creaminess of avocado for a unique twist.
Seasoning: Simple salt, pepper, and olive oil let the flavors of the steak and sauce shine.

Ingredients

For the Steak:

1 ½ pounds skirt steak
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Avocado Chimichurri:

1 ripe avocado
1 cup fresh parsley, chopped
½ cup fresh cilantro, chopped
2 garlic cloves, minced
2 tablespoons red wine vinegar
¼ cup olive oil
Juice of 1 lime
Salt and pepper, to taste
Optional: ½ teaspoon red pepper flakes for a hint of spice

Instructions

Step-by-Step Instructions

Prepare the Chimichurri:
- In a mixing bowl, mash the avocado until smooth. Add parsley, cilantro, garlic, red wine vinegar, olive oil, lime juice, salt, and pepper. Mix until well combined. For a smoother sauce, blend the ingredients in a food processor. Adjust seasoning to taste and set aside.
Season the Steak:
- Pat the skirt steak dry with a paper towel. Rub both sides with olive oil, salt, pepper, and garlic powder. Let it sit at room temperature for 15–20 minutes.
Cook the Steak:
- Heat a cast iron skillet or grill over high heat until smoking hot. Add the steak and cook for 3–4 minutes per side for medium-rare, or longer if you prefer. Avoid overcooking as skirt steak can become tough.
Rest the Steak:
- Remove the steak from the heat and let it rest for 5–10 minutes to allow the juices to redistribute.
Slice and Serve:
- Slice the steak against the grain into thin strips. Top with a generous amount of avocado chimichurri and serve immediately.

Recipe Tips

Resting the Steak: Always let your steak rest after cooking for the best flavor and tenderness.
Customize the Chimichurri: Add extra lime juice or red pepper flakes for more tang or heat.
Cooking Method: Use a grill pan or outdoor grill for beautiful char marks and added flavor.

What to Serve With This Recipe

Roasted vegetables or grilled asparagus
Garlic mashed potatoes or herbed rice
A crisp green salad with a citrus vinaigrette
Warm crusty bread to soak up the sauce

Frequently Asked Questions

Can I use a different cut of steak?
Yes! Flank steak or hanger steak are great alternatives if skirt steak isn’t available.

How long does the chimichurri last?
Store the avocado chimichurri in an airtight container in the refrigerator for up to 2 days.

Can I make this recipe ahead of time?
You can prepare the chimichurri a few hours ahead, but cook the steak fresh for the best flavor and texture.

Serving Suggestions

This Skirt Steak with Avocado Chimichurri pairs beautifully with a bold red wine like Malbec or a zesty margarita. Serve it alongside charred corn, roasted sweet potatoes, or a refreshing cucumber salad for a complete and satisfying meal.