Description
Skirt Steak with Chimichurri is a quick and flavorful dish featuring pan-seared steak topped with a creamy avocado herb sauce.
Ingredients
Scale
- 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
- 1 pound skirt steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor and pulse until coarsely chopped
- Add red wine vinegar and pulse again
- Add olive oil and pulse until emulsified
- Transfer to a bowl and gently fold in diced avocado
- Cut steak into smaller sections if needed
- Pat steak dry and season with salt and pepper
- Heat skillet over high heat and add olive oil
- Sear steak 2 to 4 minutes per side
- Cook until internal temperature reaches 130°F
- Rest steak for 10 minutes
- Slice against the grain and serve with chimichurri
Notes
- Use a hot pan for best sear
- Do not skip resting the steak
- Add avocado just before serving for freshness
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 653
- Sugar: 2
- Sodium: 520
- Fat: 57
- Saturated Fat: 12
- Unsaturated Fat: 40
- Trans Fat: 1
- Carbohydrates: 6
- Fiber: 3
- Protein: 30
- Cholesterol: 85