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Skirt Steak with Avocado Chimichurri

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,
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Ingredients Method

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

Method
 

  1. Prepare the Chimichurri:
  2. 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.
  3. Season the Steak:
  4. 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.
  5. Cook the Steak:
  6. 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.
  7. Rest the Steak:
  8. Remove the steak from the heat and let it rest for 5–10 minutes to allow the juices to redistribute.
  9. Slice and Serve:
  10. Slice the steak against the grain into thin strips. Top with a generous amount of avocado chimichurri and serve immediately.