Description
Skirt steak served with avocado chimichurri sauce made with fresh herbs, garlic, vinegar, and olive oil for a bold and quick dinner.
Ingredients
Scale
- 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