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Delicious skirt steak served with avocado chimichurri sauce

Skirt Steak with Avocado Chimichurri

Enjoy a flavorful skirt steak paired with a creamy avocado chimichurri sauce, perfect for gatherings or a family dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Skirt Steak
  • 1 lb skirt steak
  • Salt and pepper to taste
For the Avocado Chimichurri
  • 2 ripe avocados Choose ripe for creaminess and flavor.
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced Adjust according to taste.
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
For Serving
  • Lime wedges Serve on the side.

Method
 

Preparation
  1. Preheat your grill to medium-high heat.
  2. Season the skirt steak with salt and pepper.
Cooking
  1. Grill the steak for about 3-4 minutes per side or until it reaches your desired level of doneness.
  2. Remove the steak from the grill and let it rest for a few minutes before slicing.
Making the Chimichurri
  1. While the steak is resting, prepare the avocado chimichurri by combining the avocados, parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper in a bowl.
  2. Mash the mixture until smooth, adjusting seasoning as needed.
Serving
  1. Slice the skirt steak against the grain, plate it, and top it with the avocado chimichurri.
  2. Serve with lime wedges on the side.

Notes

If you have leftovers, store the skirt steak in an airtight container in the refrigerator for up to 3 days. Keep the avocado chimichurri separate to prevent browning. You can also customize the chimichurri with other herbs or add ingredients like crushed red pepper flakes for heat.