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Skirt Steak with Avocado Chimichurri

Take your steak night to the next level with this Skirt Steak and Avocado Chimichurri recipe! Juicy, flavorful steak paired with a creamy, zesty chimichurri makes for an unforgettable meal.
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Equipment

  • Grill or grill pan
  • Mixing bowls
  • Knife and cutting board
  • Food processor or blender (optional for chimichurri)
  • Tongs

Ingredients
  

  • For the Skirt Steak:
  • 1 ½ lbs skirt steak
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For the Avocado Chimichurri:
  • 1 ripe avocado peeled and pitted
  • 1 cup fresh parsley finely chopped
  • ½ cup fresh cilantro finely chopped
  • 2 garlic cloves minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • ¼ cup olive oil
  • ½ teaspoon crushed red pepper flakes optional
  • Salt and pepper to taste

Instructions
 

  • Prepare the steak:
  • Pat the skirt steak dry with paper towels.
  • In a small bowl, mix garlic powder, smoked paprika, cumin, salt, and pepper. Rub this spice blend evenly over both sides of the steak.
  • Drizzle olive oil over the steak to help the seasoning adhere.
  • Make the avocado chimichurri:
  • In a mixing bowl, mash the avocado until smooth.
  • Stir in parsley, cilantro, garlic, red wine vinegar, lime juice, olive oil, crushed red pepper flakes (if using), salt, and pepper. Mix until well combined. For a smoother sauce, blend the ingredients in a food processor or blender.
  • Cook the steak:
  • Preheat your grill or grill pan to high heat.
  • Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or longer for your preferred doneness.
  • Remove the steak from the grill and let it rest for 5-7 minutes to allow the juices to redistribute.
  • Slice and serve:
  • Slice the skirt steak against the grain into thin strips.
  • Spoon the avocado chimichurri generously over the steak.