When it comes to bold flavors and effortless elegance, few dishes can match the irresistible combination of Skirt Steak with Avocado Chimichurri. This juicy, perfectly seared steak pairs beautifully with a fresh, herbaceous, and creamy avocado chimichurri, creating a vibrant dish that’s both satisfying and simple to prepare.
Whether you’re cooking for a weeknight meal or looking to impress guests at a special occasion, this dish delivers restaurant-quality taste with minimal effort. The richness of the skirt steak is enhanced by the bright, tangy, and creamy chimichurri, striking a perfect balance of savory and fresh flavors.
Why You’ll Love This Recipe
✔ Quick & Easy – With just a few simple ingredients, this dish comes together in under 30 minutes.
✔ Packed with Flavor – The avocado chimichurri brings herbaceous brightness and creamy richness, elevating the juicy, perfectly seared steak.
✔ Perfect for Any Occasion – Whether it’s a casual family dinner or a special gathering, this dish is sure to impress.
✔ Customizable & Versatile – Serve it with roasted vegetables, grilled corn, or warm tortillas for a variety of delicious pairings.
A Twist on Classic Chimichurri
Traditional chimichurri is a bright and zesty Argentinian sauce made with cilantro, parsley, garlic, olive oil, and vinegar, offering a refreshing contrast to rich, grilled meats. This version takes it a step further by incorporating creamy avocado, adding a smooth, velvety texture while maintaining the punchy, herbaceous flavors of the original.
The result? A bold, tangy, and slightly creamy sauce that complements the deep, beefy richness of the skirt steak without overpowering it. The combination of fresh herbs, citrusy brightness, and buttery avocado creates a next-level experience with every bite.
Perfectly Seared Skirt Steak
Skirt steak is known for its intense beefy flavor and rich marbling, making it one of the most flavorful cuts of beef. When cooked correctly—quickly seared over high heat—it becomes juicy, tender, and incredibly delicious.
To achieve the perfect sear, the steak should be seasoned generously, cooked in a hot skillet or grill, and allowed to rest before slicing. Cutting against the grain ensures that every bite is tender and easy to chew.
Serving Suggestions
This dish is incredibly versatile and can be paired with a variety of sides, including:
- Grilled vegetables – Adds a smoky, charred flavor to complement the steak.
- Garlic butter potatoes – Crispy, golden potatoes make for a hearty, comforting addition.
- Rice or quinoa – A light and neutral base that soaks up the delicious chimichurri.
- Tortillas or flatbread – Wrap the steak and chimichurri in a warm tortilla for a fresh take on tacos.
Pair this dish with a glass of Malbec or Cabernet Sauvignon, as the bold red wines perfectly complement the richness of the steak.
Effortless Cooking, Bold Flavors
Despite its gourmet appeal, this recipe is simple enough for beginners yet impressive enough for a dinner party. The combination of juicy, seared steak and vibrant, creamy chimichurri creates a dish that’s bursting with flavor in every bite.
If you’re looking for a quick yet impressive meal that brings big, bold flavors to the table, Skirt Steak with Avocado Chimichurri is the perfect choice. Fire up the skillet, grab your fresh ingredients, and let’s get cooking!
Ingredients:
For the Avocado Chimichurri Sauce:
- 1 cup cilantro leaves, packed
- 1 cup parsley leaves, packed ????
- 1 tablespoon garlic, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 medium avocado, diced (about 1 cup)
For the Skirt Steak:
- 1 pound skirt steak
- 1 teaspoon kosher salt (as needed for seasoning)
- 1/2 teaspoon black pepper (as needed for seasoning)
- 2 tablespoons olive oil
Directions:
Step 1: Prepare the Avocado Chimichurri Sauce
- In a food processor, combine 1 cup cilantro leaves, 1 cup parsley leaves, 1 tablespoon garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon red pepper flakes. Pulse about 5 times until the leaves are coarsely chopped.
- Add 1/4 cup red wine vinegar and pulse another 5 times.
- Add 1/2 cup extra virgin olive oil and pulse 5 more times to emulsify. The sauce should have a coarse, slightly chunky texture.
Step 2: Add the Avocado
- Transfer the chimichurri sauce to a medium bowl.
- Dice 1 medium avocado into 1/2-inch pieces and gently stir it into the chimichurri sauce.
- Cover the sauce and refrigerate until ready to use.
Step 3: Prepare and Season the Skirt Steak
- If necessary, cut the 1 pound skirt steak into 2-3 smaller pieces to fit the skillet. This will help ensure even cooking.
- Pat the steak dry with paper towels to remove any excess moisture.
- Season generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Step 4: Heat the Pan
- Heat a 12-inch cast-iron skillet over high heat for about 3 minutes. The skillet should be hot before adding the steak.
- Once the pan is hot, add 2 tablespoons olive oil and swirl to coat the surface.
Step 5: Cook the Skirt Steak
- Using tongs, add the steak to the hot pan, pressing down to ensure good contact with the surface.
- Sear the steak on the first side for about 2-4 minutes until browned and caramelized. Flip the steak and cook for another 2-4 minutes on the other side, or until the steak reaches your desired doneness (for medium-rare, aim for an internal temperature of 130°F).
Step 6: Rest the Steak
- Transfer the cooked steak to a cutting board and cover loosely with foil.
- Allow the steak to rest for 10 minutes to let the juices redistribute, ensuring a juicy and flavorful bite.
Step 7: Slice and Serve
- After resting, slice the skirt steak against the grain into 1/4-inch thick slices.
- Serve the steak with the avocado chimichurri sauce drizzled on top or on the side. Garnish with additional cilantro or parsley if desired.
Cooking Notes:
- Cooking the Steak: Skirt steak cooks quickly, so keep a close eye on it to avoid overcooking. For a more charred exterior, you can finish the steak under the broiler for a minute or two.
- Chimichurri Texture: The chimichurri sauce should be slightly coarse, not fully blended. Pulse the ingredients in the food processor just enough to chop them up without turning the mixture into a paste.
Serving Suggestions:
- With Roasted Vegetables: Serve the skirt steak with roasted vegetables like Brussels sprouts or sweet potatoes for a hearty meal.
- With Rice or Potatoes: Pair this steak with garlic mashed potatoes or a simple rice pilaf to soak up the delicious avocado chimichurri sauce.
- For Tacos: Use the sliced steak and chimichurri sauce as filling for tacos or wraps, topped with fresh salsa and lime.
Tips:
- Make Ahead: The avocado chimichurri can be made a few hours ahead of time and stored in the fridge. Just remember to stir it before serving, as the oil may separate.
- Skirt Steak Substitutes: If you don’t have skirt steak, you can use flank steak or flat iron steak, both of which have a similar texture and flavor.
- Avocado Freshness: To keep the avocado chimichurri fresh, add a little extra lime or lemon juice to prevent the avocado from browning.
Prep Time:
- 20 minutes
Cooking Time:
- 10 minutes
Total Time:
- 30 minutes
Nutritional Information (Per Serving):
- Calories: 450 kcal
- Protein: 28g
- Sodium: 550mg
Conclusion
Skirt Steak with Avocado Chimichurri is a mouthwatering dish that delivers bold, herbaceous flavors with the creaminess of avocado and the richness of perfectly seared steak. The avocado chimichurri is a unique take on the classic Argentine sauce, adding a creamy texture and balancing the bold flavors with its fresh ingredients.
This dish is ideal for a weeknight meal, dinner party, or special occasion, providing a restaurant-quality meal in under 30 minutes. Serve it with your favorite sides, and enjoy the combination of textures and flavors in every bite