Alright, let me tell you—this skirt steak with avocado chimichurri is hands down one of my favorite weeknight showstoppers. The moment that juicy, slightly charred steak hits the hot pan, your kitchen fills with this incredible smoky aroma that just pulls you in. And then there’s that creamy, zesty avocado chimichurri—which is like a cool, bright party on your plate. It’s a perfect balance: rich meat and refreshing sauce that feels fancy but comes together so easily. Seriously, once you try this, your usual steak routine might just get a delicious upgrade. Plus, I’ve got some tricks to make sure your steak stays tender and your chimichurri vibrant and fresh—so, let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 ½ pounds skirt steak, trimmed
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
For the Avocado Chimichurri:
1 ripe avocado, peeled and pitted
1 cup fresh parsley leaves, packed
½ cup fresh cilantro leaves
2 cloves garlic
2 tbsp red wine vinegar
½ tsp red pepper flakes (optional, for a little kick)
½ cup extra virgin olive oil
Salt and pepper, to taste
Juice of 1 lime
How I Make It
Step 1:
First things first—take your skirt steak out of the fridge and let it sit at room temperature for about 15 minutes. This helps it cook evenly. While you wait, season both sides generously with salt and pepper. Don’t skimp; this crust is everything.
Step 2:
Heat a cast-iron skillet or heavy pan over high heat until it’s smoking hot. Drizzle in the olive oil, then carefully place the steak in the pan. You want that sizzle! Cook for about 3-4 minutes per side for medium-rare, depending on thickness, then transfer it to a cutting board and let it rest for at least 5 minutes—this locks in all those juicy flavors.
Step 3:
While the steak rests, it’s chimichurri time. Toss avocado, parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lime juice, and a pinch of salt and pepper into a food processor. Pulse it a few times, then drizzle in olive oil slowly while it blends to create a smooth but slightly chunky sauce.
Step 4:
Slice the rested steak thinly against the grain—this step is key for tender bites. Stop yourself from tearing it apart; neat slices keep it pretty and juicy.
Step 5:
Drizzle the avocado chimichurri generously over your steak slices. That creamy green sauce makes everything pop in flavor and color.
Step 6:
Serve immediately, maybe with some grilled veggies or a bright salad to round things out. Get ready for compliments—you earned ’em!
Variations & Tips
If you like your chimichurri with more tang, swap red wine vinegar for lemon juice.
Throw in some fresh oregano or basil if you want a herb twist.
Don’t rush the resting period for the steak; it keeps it juicy and tender.
Use a grill or grill pan instead of a skillet for a smokier char.
If avocado isn’t your thing, try a classic chimichurri with more parsley, garlic, and olive oil.
For spicier chimichurri, add extra red pepper flakes or a dash of hot sauce.
How I Like to Serve It
This dish shines on a warm summer evening with a crisp white wine or a cold beer in hand. It’s also perfect for a casual weekend barbecue or date night at home—something about the creamy avocado paired with that savory steak just screams special occasion. Pair it with grilled corn, roasted sweet potatoes, or even sweet plantains for some extra flair.
Notes
Leftover steak is great chilled or gently reheated, though best eaten within 2 days.
Avocado chimichurri should be kept airtight and used within 24 hours to prevent browning.
Closing: Trust me, once you try this, skirt steak with avocado chimichurri becomes your go-to for an easy, flavorful meal that’s always a crowd pleaser.
