Skirt Steak with Chimichurri delivers bold flavor, fast cooking, and a satisfying meal in under 35 minutes. This recipe combines juicy Argentinian beef with a vibrant herb sauce that includes creamy avocado for a fresh twist. If you need a reliable Quick steak dinner, this dish checks every box. With simple ingredients and a hot pan, you can create a restaurant-quality meal at home without hassle.
Story
I started making Skirt Steak with Chimichurri on busy weeknights when I wanted something hearty but fast. Skirt steak cooks quickly, and when paired with a fresh herb sauce, it becomes unforgettable. Over time, I added avocado to the traditional sauce, creating a richer version that complements the beef perfectly. Now, Skirt Steak with Chimichurri has become my go-to for both casual dinners and special occasions. Every time I make Skirt Steak with Chimichurri, the balance of herbs, garlic, and tender meat delivers consistent results. It’s simple, flavorful, and always satisfying.
Ingredients
- 1 cup cilantro leaves, packed
- 1 cup parsley leaves, packed
- 1 tablespoon garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 medium avocado, diced
- 1 pound skirt steak
- 1 teaspoon kosher salt (for seasoning)
- 1/2 teaspoon black pepper (for seasoning)
- 2 tablespoons olive oil
Step-by-Step Instructions
Preparing the Ingredients
Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor, then pulse until coarsely chopped. Add red wine vinegar and pulse again, followed by olive oil until the mixture becomes slightly emulsified. Transfer the sauce to a bowl, fold in diced avocado gently, then refrigerate. Meanwhile, cut the skirt steak into smaller sections against the grain, then pat dry thoroughly and season generously with salt and pepper.
Cooking Instructions
Heat a large cast-iron skillet over high heat, then add olive oil once hot. Place the steak in the pan and press lightly to increase contact, then cook for 2 to 4 minutes until browned. Flip and cook another 2 to 4 minutes until medium-rare at 130°F. Transfer the steak to a cutting board, cover loosely with foil, and rest for 10 minutes before slicing thinly against the grain at a 45-degree angle.
Tips for Perfect Results
Common Mistakes to Avoid
Do not skip drying the steak, because moisture prevents proper browning. Avoid overcrowding the pan, since it lowers heat and reduces searing quality. Also, never slice with the grain, as this makes the meat chewy instead of tender.
Pro Tips for Better Flavor
Use a very hot pan to achieve a deep crust quickly. Let the steak rest before slicing to keep juices inside. For even more richness, let the Avocado chimichurri sit for a few minutes before serving so flavors blend fully.
Serving and Storage
How to Serve
Serve Skirt Steak with Chimichurri sliced thin and topped generously with sauce. Pair it with roasted vegetables, rice, or crusty bread for a complete meal. This dish also works well as a Pan-seared steak option for tacos or wraps.
How to Store Leftovers
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat, then add fresh chimichurri before serving to keep flavors bright.
Conclusion
Skirt Steak with Chimichurri offers a fast, flavorful way to enjoy a satisfying steak dinner at home. With simple preparation and bold ingredients, this recipe delivers consistent results every time. Try it once, and it will quickly become part of your regular dinner rotation.
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Frequently Asked Questions
What is the best doneness for skirt steak?
Medium-rare works best because it keeps the meat tender and juicy. Cooking beyond that can make skirt steak tough due to its muscle fibers.
Can I make chimichurri ahead of time?
Yes, you can prepare it a few hours in advance. However, add the avocado just before serving to maintain freshness and texture.
What can I use instead of skirt steak?
Flank steak works as a good substitute because it has a similar texture and cooks quickly, though the flavor may vary slightly.
Print
Skirt Steak with Chimichurri
- Total Time: 33 minutes
- Yield: 4 servings 1x
Description
Skirt steak served with avocado chimichurri sauce made with fresh herbs, garlic, vinegar, and olive oil for a bold and quick dinner.
Ingredients
- 1 cup cilantro leaves, packed
- 1 cup parsley leaves, packed
- 1 tablespoon garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 medium avocado, diced
- 1 pound skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor and pulse until coarsely chopped
- Add red wine vinegar and pulse again
- Add olive oil and pulse until slightly emulsified
- Transfer to a bowl and gently fold in diced avocado
- Cut skirt steak into smaller sections against the grain
- Pat steak dry and season with salt and pepper
- Heat a cast iron skillet over high heat and add oil
- Sear steak for 2 to 4 minutes per side until browned
- Rest steak for 10 minutes before slicing
- Slice against the grain and serve with chimichurri sauce
Notes
- Pat the steak dry before cooking for a better sear
- Do not overcrowd the pan when cooking
- Let the steak rest before slicing to retain juices
- Add avocado just before serving for best texture
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 653
- Sugar: 2
- Sodium: 620
- Fat: 57
- Saturated Fat: 12
- Unsaturated Fat: 40
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 30
- Cholesterol: 85