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Skirt steak served with avocado chimichurri sauce on a plate.

Skirt Steak with Avocado Chimichurri

A delightful dish featuring grilled skirt steak paired with a fresh and zesty avocado chimichurri, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Argentinian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat the grill to high heat.
  2. Season the skirt steak with salt and pepper.
Grilling
  1. Grill the steak for 3-5 minutes per side, or until desired doneness is achieved.
Chimichurri Preparation
  1. 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.
Serving
  1. Remove the steak from the grill and let it rest for a few minutes.
  2. Slice the steak against the grain and serve with the avocado chimichurri drizzled on top.

Notes

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. Store leftovers in separate airtight containers; consume chimichurri within a day or two.