Why Make This Recipe
Grilling a skirt steak can be a delightful experience, especially when paired with a fresh and zesty avocado chimichurri. This dish offers a savory flavor and a satisfying texture that will impress anyone at your dinner table. Not only is this dish appealing to the palate, but it is also relatively quick to prepare, making it perfect for any occasion. Enjoying this grilled steak with the creamy and vibrant chimichurri takes a traditional meat dish to the next level.
How to Make Skirt Steak with Avocado Chimichurri
To start, gather all your ingredients for this tasty recipe. You will need the following:
Ingredients:
- 1 pound skirt steak
- 2 ripe avocados
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Once you have all your ingredients ready, follow these easy directions to prepare this delicious meal.
Directions:
- Preheat the grill to high heat.
- Season the skirt steak with salt and pepper.
- Grill the steak for 3-5 minutes per side, or until desired doneness is achieved.
- While the steak is grilling, prepare the avocado chimichurri by blending avocados, parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a food processor until smooth.
- Remove the steak from the grill and let it rest for a few minutes.
- Slice the steak against the grain and serve with the avocado chimichurri drizzled on top.
How to Serve Skirt Steak with Avocado Chimichurri
This dish pairs well with various sides. Consider serving it with a fresh salad or grilled vegetables for a complete meal. You can also serve it with your favorite rice or quinoa dish for added texture and flavor. The bright and creamy chimichurri on top really enhances the taste of the steak, making it a wonderful centerpiece for any dinner.
How to Store Skirt Steak with Avocado Chimichurri
To store any leftovers, place the skirt steak and the avocado chimichurri in separate airtight containers. Store the steak in the refrigerator for up to 3 days. However, the avocado chimichurri should be consumed within a day or two as it may brown when exposed to air. To prevent browning, you can drizzle a little olive oil on the surface.
Tips to Make Skirt Steak with Avocado Chimichurri
- For the best flavor, let the steak marinate with salt and pepper for at least 30 minutes before grilling.
- Ensure your grill is hot enough before placing the steak on it for a perfect sear.
- If you like a bit more heat, feel free to add extra red pepper flakes to the chimichurri.
Variation
For a different twist, try adding other herbs like cilantro or basil to the chimichurri for added flavor. You can also swap the skirt steak for flank steak or any other cut that grills well.
FAQs
Can I use different types of steak for this recipe?
Yes, you can try flank steak or ribeye, but cooking times may vary depending on the thickness and type of steak.
Is chimichurri only good for steak?
No, chimichurri is versatile and can be used as a sauce for chicken, fish, or even as a dressing for salads.
Can I make chimichurri ahead of time?
Yes, you can prepare chimichurri a day in advance. Just store it in an airtight container in the fridge.
Conclusion
Skirt Steak with Avocado Chimichurri is an easy and flavorful dish that anyone can prepare with just a few ingredients. It’s perfect for summer barbecues or weeknight dinners. For more detailed recipes and tips, you can visit Simply Recipes. Enjoy grilling and savoring this delicious dish!
Skirt Steak with Avocado Chimichurri
Ingredients
Method
- Preheat the grill to high heat.
- Season the skirt steak with salt and pepper.
- Grill the steak for 3-5 minutes per side, or until desired doneness is achieved.
- While the steak is grilling, prepare the avocado chimichurri by blending avocados, parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a food processor until smooth.
- Remove the steak from the grill and let it rest for a few minutes.
- Slice the steak against the grain and serve with the avocado chimichurri drizzled on top.