Skirt Steak with Avocado Chimichurri

Skirt Steak with Avocado Chimichurri is one of those dishes that feels like a special occasion but is easy enough to pull off on a weeknight. The juicy, richly flavored steak pairs perfectly with a creamy, herb-packed avocado chimichurri that I spoon generously over every slice. It’s bold, fresh, and always satisfying.

Why You’ll Love This Recipe

I love how this recipe brings together bold flavors with minimal ingredients and effort. The skirt steak cooks quickly and stays tender when I slice it properly, while the avocado chimichurri adds a cool, zesty contrast that elevates everything on the plate. It’s a perfect balance of richness and freshness, and it works just as well for family dinner as it does for guests. Plus, I can grill, pan-sear, or even broil the steak depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Skirt Steak:

• Skirt steak

• Olive oil

• Garlic, minced

• Salt

• Black pepper

• Lime juice

For the Avocado Chimichurri:

• Ripe avocado

• Fresh parsley

• Fresh cilantro (optional, but I love the flavor it adds)

• Garlic

• Red wine vinegar or lime juice

• Olive oil

• Red pepper flakes

• Salt

Directions

1. I start by marinating the steak with olive oil, garlic, salt, pepper, and lime juice. I let it rest for at least 30 minutes (or up to a few hours in the fridge) for maximum flavor.

2. While the steak marinates, I prepare the avocado chimichurri by blending avocado, parsley, cilantro, garlic, vinegar or lime juice, olive oil, red pepper flakes, and salt in a food processor until it’s smooth but still textured.

3. I heat a grill or skillet over high heat and cook the steak for about 3–4 minutes per side, depending on thickness and my desired doneness.

4. After cooking, I let the steak rest for 5–10 minutes, then slice it thinly against the grain.

5. I serve it immediately with the chimichurri spooned generously over the top.

Servings and timing

This recipe serves 4 people.
Prep Time: 15 minutes (plus marinating time)
Cook Time: 8 minutes
Resting Time: 10 minutes
Total Time: About 35–45 minutes

Variations

• I sometimes add a splash of jalapeño or serrano pepper to the chimichurri for extra heat.

• When I want a smoky flavor, I grill the steak over charcoal or use smoked paprika in the marinade.

• I swap parsley for basil in the chimichurri for a twist on the classic herb flavor.

• I’ve also made this with flank steak or flat iron steak when skirt steak isn’t available.

• For a low-carb meal, I serve it with grilled veggies or cauliflower rice instead of traditional sides.

storage/reheating

I store leftover steak in an airtight container in the fridge for up to 3 days. The chimichurri holds up for 2 days if I press plastic wrap directly on the surface to prevent browning.
To reheat the steak, I gently warm it in a skillet over medium heat or in the oven at a low temperature. I avoid the microwave when I can to keep the texture nice and tender. The chimichurri is best served cold or at room temperature.

FAQs

What’s the best way to slice skirt steak?

I always slice it against the grain in thin strips. This keeps the meat tender and easy to chew.

Can I make the chimichurri ahead of time?

Yes, I often make it a few hours ahead. I just keep it covered tightly and give it a stir before serving.

Can I use a different cut of steak?

Absolutely. I’ve used flank steak, hanger steak, and even ribeye. Just adjust cooking times as needed.

How do I know when the steak is done?

I use a meat thermometer—130°F for medium-rare is my go-to. The steak continues cooking a bit while resting.

Can I make this dish dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free as long as I use clean seasonings and oils.

Conclusion

Skirt Steak with Avocado Chimichurri is one of my favorite ways to bring bold flavor to the table with minimal fuss. The juicy steak, marinated to perfection, and the creamy, herbaceous chimichurri make a standout pairing that feels both rustic and refined. Whether I’m grilling for friends or just treating myself, this dish always hits the mark.

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