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Skirt Steak with Avocado Chimichurri

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Skirt Steak with Avocado Chimichurri is a bold, flavorful, and quick-to-make dish featuring juicy marinated steak and a creamy, herb-packed avocado chimichurri.

Ingredients

  • For the Skirt Steak:
  • 1–1.5 lbs skirt steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tablespoon lime juice
  • For the Avocado Chimichurri:
  • 1 ripe avocado
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro (optional)
  • 1 clove garlic
  • 2 tablespoons red wine vinegar or lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt to taste

Instructions

  1. Marinate steak with olive oil, garlic, salt, pepper, and lime juice. Let rest at least 30 minutes (up to several hours).
  2. Prepare avocado chimichurri: In a food processor, blend avocado, parsley, cilantro, garlic, vinegar or lime juice, olive oil, red pepper flakes, and salt until smooth but textured.
  3. Heat grill or skillet over high heat. Cook steak for 3–4 minutes per side, depending on thickness and doneness.
  4. Rest steak for 5–10 minutes, then slice thinly against the grain.
  5. Serve warm with avocado chimichurri spooned generously on top.

Notes

  • Add jalapeño or serrano to chimichurri for heat.
  • Use smoked paprika in the marinade for extra depth.
  • Substitute parsley with basil for a flavor twist.
  • Works well with flank, flat iron, or hanger steak.
  • Serve with grilled vegetables or cauliflower rice for a low-carb meal.

Nutrition

Find it online: https://cookedbymaya.com/skirt-steak-with-avocado-chimichurri/