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Patricia

Skirt Steak with Avocado Chimichurri: A Must-Try Recipe!

A delicious recipe for skirt steak topped with creamy avocado chimichurri, perfect for grilling enthusiasts.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Argentinian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your grill or a grill pan over medium-high heat.
  2. Rub the skirt steak with olive oil and season generously with salt and pepper.
  3. 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.
  4. Slowly drizzle in the olive oil while blending until the chimichurri is well combined and creamy.
  5. Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
  6. Remove from the grill and let it rest for 5 minutes before slicing against the grain.
  7. Serve the sliced steak topped with the avocado chimichurri.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 6gProtein: 34gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 28gCholesterol: 100mgSodium: 500mgFiber: 3gSugar: 1g

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.

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