Description
A delicious recipe for skirt steak topped with a creamy avocado chimichurri sauce, perfect for grilling enthusiasts.
Ingredients
- 1 ½ pounds skirt steak
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe avocado, pitted and peeled
- 1 cup fresh parsley leaves
- ¼ cup fresh cilantro leaves
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Rub the skirt steak with olive oil and season generously with salt and pepper.
- Grill the steak for about 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
- Remove from the grill and let it rest for 5-10 minutes before slicing against the grain.
- While the steak is resting, prepare the avocado chimichurri by combining the avocado, parsley, cilantro, garlic, red onion, red pepper flakes, red wine vinegar, salt, black pepper, olive oil, and lime juice in a food processor.
- Pulse until smooth and well combined, adjusting seasoning to taste.
- Slice the skirt steak and serve topped with the avocado chimichurri.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the chimichurri.
- You can substitute the skirt steak with flank steak or sirloin for a different texture.
- If you prefer a spicier chimichurri, add more red pepper flakes or a chopped jalapeño.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg