Juicy Skirt Steak with Avocado Chimichurri: A Flavor-Packed Delight

Skirt steak is a flavorful and versatile cut of beef that’s loved by both beginners and seasoned kitchen experts.

This lean yet tender meat comes from the cow’s underside, known for its rich taste and fine marbling.

In Argentina, this particular cut has been celebrated for years, turning it into a masterpiece with simple yet bold techniques.

When grilled skirt steak meets a vibrant avocado chimichurri, you get a mix of smoky, fresh herb flavors with creamy notes that delight your taste buds.

Using fresh ingredients and careful cooking can turn this dish from something simple into something truly special, highlighting the meat’s natural goodness.

Enthusiastic cooks at home can easily make this restaurant-quality meal with just a few key methods and top-notch ingredients.

Why Skirt Steak With Avocado Chimichurri Feels Fancy

• Speedy Gourmet Delight: Whip up this restaurant-quality dish in just 20 minutes with minimal cooking skills required.
• Flavor Explosion: Combine zesty chimichurri with creamy avocado for a mouthwatering sauce that transforms a simple skirt steak into a culinary masterpiece.
• Versatile Weeknight Winner: Perfect for quick dinners, date nights, or impressing guests with minimal effort and maximum taste.
• Healthy Protein Power: Lean skirt steak paired with nutrient-rich avocado creates a protein-packed meal that satisfies without feeling heavy.

Skirt Steak With Avocado Chimichurri Ingredients

Main Ingredients:

• Skirt Steak: A flavorful, tender cut that benefits from quick, high-heat cooking and slicing against the grain for maximum tenderness.

• Cilantro, Parsley: Fresh herbs that create a vibrant, zesty base for the chimichurri sauce with bright, green flavors.
• Garlic: Adds sharp, pungent depth to the chimichurri sauce, enhancing overall flavor profile.
• Salt, Black Pepper: Essential seasonings that bring out the natural flavors of the steak and sauce.
• Cumin: Warm, earthy spice that adds complexity to the chimichurri sauce.
• Red Pepper Flakes: Provides a subtle heat and spicy kick to the sauce.

• Red Wine Vinegar: Tangy acidic component that balances and brightens the chimichurri sauce.
• Olive Oil: Helps emulsify the sauce and adds smooth, rich undertone to the chimichurri.

• Avocado: Creamy, rich ingredient that adds a smooth texture and mild flavor to the chimichurri sauce, creating a luxurious finish.

How To Cook Skirt Steak With Avocado Chimichurri

Step 1: Whip Up the Green Sauce

• Fresh cilantro
• Fresh parsley
• Garlic cloves
• Salt
• Ground cumin
• Red pepper flakes
• Red wine vinegar

Pulse several times until herbs look roughly chopped. Drizzle olive oil while pulsing to create a vibrant green sauce with texture.

Step 2: Fold in Creamy Goodness

Transfer sauce to mixing bowl. Carefully dice ripe avocado into small cubes. Gently fold avocado chunks into sauce. Refrigerate while preparing steak.

Step 3: Prepare the Meat

Trim skirt steak into manageable sections. Use paper towels to completely dry meat surface. Season generously with salt and black pepper on both sides.

Step 4: Create the Perfect Sear

Heat cast iron skillet until smoking hot. Add olive oil to pan. Carefully place steak into skillet. Cook for 3-4 minutes on each side for medium-rare doneness. Watch for beautiful golden-brown crust.

Step 5: Rest and Slice

Remove steak from heat. Let meat rest for 5 minutes to redistribute juices. Slice against grain into thin, elegant strips.

Step 6: Final Touch

Arrange steak slices on serving plate. Generously spoon avocado sauce over top. Serve immediately while still warm.

Smart Tips For Skirt Steak With Avocado Chimichurri

• Slice Smartly: Cut the skirt steak against the grain to ensure tender, melt-in-your-mouth bites that are easier to chew and more flavorful.
• Pat Dry for Perfection: Always thoroughly dry the steak with paper towels before cooking to achieve a beautiful, crispy golden-brown sear that locks in delicious juices.
• Chimichurri Consistency Matters: Pulse the sauce ingredients carefully to maintain a slightly chunky texture, which adds rustic charm and prevents over-processing.
• Customize Heat Levels: Adjust red pepper flakes to control the spiciness – less for mild flavor, more for a fiery kick that complements the rich steak.
• Avocado Timing Tip: Add diced avocado just before serving to prevent browning and maintain its fresh, creamy texture in the chimichurri sauce.

How To Store And Reheat Skirt Steak With Avocado Chimichurri

• Refrigerate: Store leftover steak and chimichurri separately in airtight containers to maintain freshness for up to 3 days.
• Reheat Steak: Warm sliced steak gently in a skillet over medium-low heat with a splash of olive oil to prevent drying out, about 1-2 minutes per side.
• Chimichurri Care: Keep avocado chimichurri covered in the refrigerator; consume within 1-2 days as avocado tends to brown quickly.
• Freezing Option: Freeze plain steak slices in a freezer-safe container for up to 2 months, but avoid freezing chimichurri with avocado as it will lose texture.

What To Pair With Skirt Steak With Avocado Chimichurri

• Match Robust Red Wines: Opt for bold Malbec or Cabernet Sauvignon to complement the steak's rich, meaty profile and chimichurri's zesty herbs.
• Serve with Grilled Corn Salad: Create a fresh side with charred corn, lime, cotija cheese, and cilantro to balance the steak's intensity and add complementary southwestern flavors.
• Choose Crisp Beer Companions: Select Argentine-style lagers or hoppy IPAs that cut through the steak's richness and highlight the chimichurri's bright, herbal notes.
• Add Roasted Root Vegetables: Prepare garlic-roasted sweet potatoes or carrots with a light cumin seasoning to echo the chimichurri's spice profile and provide a earthy counterpoint to the meat.

Skirt Steak With Avocado Chimichurri Variations

• Vegetarian Protein Swap: Replace skirt steak with grilled portobello mushrooms or marinated tofu steaks for a plant-based alternative that maintains the robust flavor profile.
• Gluten-Free Adaptation: Ensure all ingredients like red wine vinegar and spices are certified gluten-free, and serve with quinoa or rice instead of traditional sides.
• Low-Carb Option: Skip additional carbohydrate accompaniments and focus on the protein and chimichurri sauce, perfect for keto and paleo diet followers seeking high-fat, low-carb meals.
• Spice Level Adjustment: For heat-sensitive individuals, reduce or eliminate red pepper flakes while maintaining the sauce's herbaceous character, creating a milder version suitable for sensitive palates.

Skirt Steak With Avocado Chimichurri FAQs

• What is chimichurri sauce made of?

Chimichurri is a vibrant sauce originating from Argentina, made with fresh herbs like cilantro and parsley, garlic, red wine vinegar, olive oil, and spices such as cumin and red pepper flakes.

• How do I know when the skirt steak is cooked perfectly?

Use a meat thermometer or check the doneness by touch. For medium-rare, the steak should be 130-135°F, and it will feel soft with slight resistance when pressed.

• Why should I slice the steak against the grain?

Cutting against the grain breaks up muscle fibers, making the meat more tender and easier to chew. This technique ensures a more enjoyable eating experience with less chewy texture.

• Can I make the chimichurri sauce ahead of time?

Yes, you can prepare the chimichurri sauce a day in advance. Just add the diced avocado right before serving to prevent browning and maintain its fresh flavor and texture.

Sizzling Skirt Steak with Avocado Chimichurri Recipe

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4.7 from 39 reviews

• Total Time: 33 minutes
• Yield: 4 1x

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Description

Sizzling Argentine-inspired skirt steak with avocado chimichurri delivers bold flavors that dance across your palate. Rich marinades and fresh herbs combine in this quick, elegant dish perfect for weekend grilling adventures you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) skirt steak

Herbs and Aromatics:

• 1 cup cilantro leaves, packed
• 1 cup parsley leaves, packed
• 1 tablespoon garlic, roughly chopped

Seasonings and Spices:

• 1.5 teaspoons kosher salt
• 0.5 teaspoon ground cumin
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon black pepper

Oils and Vinegars:

• 0.25 cup red wine vinegar
• 0.5 cup extra virgin olive oil
• 2 tablespoons olive oil

Produce:

• 1 medium avocado, diced (about 1 cup)

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Instructions

1. Craft a vibrant chimichurri foundation by pulsing cilantro, parsley, garlic, salt, cumin, and red pepper flakes in a food processor until coarsely textured.
2. Introduce red wine vinegar to the herb mixture, gently pulsing to integrate complex flavors.
3. Drizzle olive oil into the processor, pulsing until the sauce reaches a slightly chunky, emulsified consistency.
4. Transfer the aromatic sauce to a medium bowl and delicately fold diced avocado into the mixture.
5. Refrigerate the chimichurri to allow flavors to meld while preparing the protein.
6. Divide skirt steak into manageable 5-7 inch sections for optimal cooking control.
7. Meticulously pat the meat dry with paper towels to ensure a perfect golden sear.
8. Season both surfaces of the steak generously with salt and pepper, creating a robust flavor profile.
9. Heat olive oil in a cast iron skillet until it shimmers with intense heat.
10. Sear the steak, developing a caramelized exterior by cooking 3-4 minutes per side for medium-rare doneness.
11. Allow the meat to rest on a cutting board, letting internal juices redistribute for maximum tenderness.
12. Slice the steak against the grain into elegant, thin strips.
13. Crown the meat with a lavish spoonful of avocado-studded chimichurri just before serving.

Notes

• Pat the steak dry thoroughly to achieve a perfect golden-brown crust and prevent steaming during cooking.
• Cut skirt steak against the grain to ensure tender, easy-to-chew meat slices that melt in your mouth.
• Use room temperature avocado when mixing into chimichurri to maintain sauce texture and prevent browning.
• Adjust red pepper flakes for personalized heat level, making the dish suitable for spice-sensitive

• Prep Time: 25 minutes
• Cook Time: 8 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 42 g
• Saturated Fat: 6 g
• Unsaturated Fat: 34 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 5 g
• Protein: 22 g
• Cholesterol: 70 mg