Description
A delicious recipe for skirt steak topped with creamy avocado chimichurri, perfect for grilling enthusiasts.
Ingredients
Scale
- 1 ½ pounds skirt steak
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe avocado, peeled and pitted
- 1 cup fresh parsley leaves, packed
- ¼ cup fresh cilantro leaves, packed
- 2 cloves garlic, minced
- 1 small red chili or ½ teaspoon red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat your grill or a grill pan over medium-high heat.
- Rub the skirt steak with olive oil and season generously with salt and pepper.
- In a blender or food processor, combine the avocado, parsley, cilantro, garlic, red chili (if using), red wine vinegar, lime juice, salt, and black pepper. Blend until smooth.
- Slowly drizzle in the olive oil while blending until the chimichurri is well combined and creamy.
- Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
- Remove from the grill and let it rest for 5 minutes before slicing against the grain.
- Serve the sliced steak topped with the avocado chimichurri.
Notes
- For a spicier chimichurri, add more red chili or a dash of hot sauce.
- You can substitute the skirt steak with flank steak or chicken for a different flavor.
- Enjoy with a side of grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg