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