Skirt Steak with Avocado Chimichurri

Skirt steak lovers, this one’s for you! This quick, juicy skirt steak recipe paired with a creamy avocado chimichurri is nothing short of a showstopper. Whether you’re planning a weeknight dinner or a weekend BBQ, this dish is sure to impress. The steak is tender and flavorful, and the chimichurri brings a zesty, herby freshness with a creamy twist from the avocado. Let’s dive into the details—you’ll want this on repeat!

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Why You’ll Love This Recipe

This skirt steak with avocado chimichurri hits all the right notes! The steak is smoky, garlicky, and perfectly seared, while the chimichurri sauce balances the richness with bright herbs and a creamy avocado touch. Here’s why this recipe is worth trying:

• Fast & Easy: From start to finish, this recipe takes just 25 minutes!
• Flavor-packed: The steak’s spice rub complements the zesty, herby, and creamy chimichurri beautifully.
• Versatile: Serve it with veggies, rice, tortillas, or as the star of a salad bowl!
• Healthy fats: Avocado adds a creamy texture while offering heart-healthy fats.

Ingredients

For the Skirt Steak:

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Avocado Chimichurri:

• 1 ripe avocado, diced
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Tools You’ll Need

• Grill or cast-iron skillet
• Small bowl for marinating the steak
• Medium bowl for chimichurri sauce
• Sharp knife for slicing steak

Ingredient Substitutions and Additions

• No parsley? No problem! You can swap parsley with fresh basil or arugula for a unique twist.
• Want more heat? Add some extra red pepper flakes or a dash of hot sauce to the chimichurri.
• No cilantro fan? Substitute it with extra parsley or use fresh oregano for a more traditional chimichurri.
• Love garlic? Double up on the garlic cloves for a bolder flavor!

Step-by-Step Instructions

1. Prepare the Steak:

In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this flavorful mixture all over the skirt steak, coating it evenly. Allow the steak to marinate for about 15 minutes at room temperature, letting the flavors penetrate the meat.

2. Cook the Steak:

Heat a grill or a cast-iron skillet over medium-high heat. Once hot, cook the skirt steak for 3-4 minutes per side for a perfect medium-rare, or until you reach your desired level of doneness. Pro tip: Don’t flip the steak too often—let it sear to develop that delicious crust!

After cooking, remove the steak from the heat and let it rest for 5 minutes. This resting time is key to keeping the juices inside the steak. After resting, slice it against the grain into thin strips.

3. Make the Avocado Chimichurri:

While the steak is resting, it’s time to whip up the avocado chimichurri. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, olive oil, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.

Carefully fold in the diced avocado, making sure to mix gently so you don’t mash the avocado—it should stay in chunks to add a creamy bite!

4. Serve:

To serve, arrange the steak strips on a platter and generously spoon the avocado chimichurri over the top. Get ready for compliments, because this dish is a winner!

What to Serve with Skirt Steak

This skirt steak pairs beautifully with:

• Roasted vegetables like sweet potatoes, carrots, or zucchini
• A side of rice for a more hearty meal
• Warm tortillas to turn this into delicious steak tacos
• Grilled corn on the cob for a true BBQ vibe!

Tips for Perfect Steak

• Let it rest: Always rest the steak for at least 5 minutes after cooking to keep it juicy.
• Cook it hot: A hot grill or skillet ensures a beautiful sear.
• Slice against the grain: This keeps the steak tender and easy to chew.

Storage Instructions

Got leftovers? Here’s how to keep them fresh:

• Fridge: Store the steak and avocado chimichurri separately in airtight containers. The steak will last for up to 3 days, while the chimichurri (with avocado) should be eaten within 1 day to prevent browning.
• Freezer: You can freeze the cooked steak for up to 3 months, but the avocado chimichurri is best enjoyed fresh.

Frequently Asked Questions (FAQ)

Can I use a different cut of steak?

Absolutely! Flank steak or ribeye would work beautifully with this chimichurri sauce. Adjust the cooking time based on thickness.

Is the red pepper flakes necessary?

Nope! It’s totally optional. If you prefer a milder chimichurri, simply leave it out or add less.

Can I make the chimichurri ahead of time?

Yes, you can prepare the chimichurri (without the avocado) up to 2 days in advance. Add the avocado just before serving to keep it fresh and vibrant.

Conclusion

This skirt steak with avocado chimichurri is a must-try for steak lovers! With bold, smoky flavors from the spice rub and a tangy, creamy chimichurri sauce, it’s a dish that’s both simple to make and impressive to serve. Plus, it’s versatile enough to fit any occasion—whether it’s a family dinner or a summer BBQ.

Looking for more steak recipes? Try my Sizzling Chinese Pepper Steak with Onions, Juicy Skillet Steak with Peppercorn Cream Sauce, or Herb-Crusted Beef Tenderloin—perfect for your next grilling adventure! Don’t forget to leave a review or share your creation on Pinterest here!

Nutritional Information (per serving):

• Calories: Approx 450 kcal
• Protein: 30g
• Carbs: 6g
• Fat: 34g

Enjoy every bite!

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