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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Prepare the steak:
  2. Pat the skirt steak dry with paper towels.
  3. In a small bowl, mix garlic powder, smoked paprika, cumin, salt, and pepper. Rub this spice blend evenly over both sides of the steak.
  4. Drizzle olive oil over the steak to help the seasoning adhere.
  5. Make the avocado chimichurri:
  6. In a mixing bowl, mash the avocado until smooth.
  7. 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.
  8. Cook the steak:
  9. Preheat your grill or grill pan to high heat.
  10. Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or longer for your preferred doneness.
  11. Remove the steak from the grill and let it rest for 5-7 minutes to allow the juices to redistribute.
  12. Slice and serve:
  13. Slice the skirt steak against the grain into thin strips.
  14. Spoon the avocado chimichurri generously over the steak.