Skirt Steak Chimichurri

This juicy skirt steak with avocado chimichurri brings fancy restaurant taste to your home in about 30 minutes. The blend of tender, perfectly cooked beef with the bright, herb-packed sauce made extra creamy with avocado makes an unforgettable meal that's as pretty as it is tasty.

I came up with this dish when having friends over who were scared of cooking steak at home. When they tasted how the tangy chimichurri matched the rich meat, their reactions told me I needed to keep making this super easy but impressive meal regularly.

Ingredients

For the avocado chimichurri sauce:

• Cilantro leaves: 1 cup packed gives that fresh taste that makes chimichurri special
• Parsley leaves: 1 cup packed works with the cilantro to add a bit of pepper flavor
• Garlic: 1 tablespoon coarsely chopped adds strong aroma pick ones with no green sprouts
• Kosher salt: 1/2 teaspoon makes everything taste better kosher salt lets you control the amount easier
• Ground cumin: 1/2 teaspoon brings warm dirt-like richness warming it first makes it tastier
• Red pepper flakes: 1/2 teaspoon gives a mild kick add more or less as you like
• Red wine vinegar: 1/4 cup adds tang and helps the sauce last longer
• Extra virgin olive oil: 1/2 cup go for something nice since it carries all the flavor
• Medium avocado diced: 1 cup makes everything creamy and rich find one that's just ripe but still firm

For the skirt steak:

• Skirt steak: 1 pound tasty cut with nice fat running through it try to find one with even thickness
• Kosher salt: 1 teaspoon you can't make good crust without it
• Black pepper: 1/2 teaspoon adds that classic spicy touch grind it fresh if you can
• Olive oil: 2 tablespoons helps the heat spread and keeps meat from sticking

Step-by-Step Instructions

Prepare the chimichurri base

Step:

Throw the cilantro, parsley, garlic, salt, cumin, and red pepper flakes into your food processor. Hit pulse about 5 times until everything's roughly chopped but not mushy. You want to see little bits of herbs, that's what gives the sauce its country-style look. Add the vinegar and pulse 5 more times to mix it in. While the machine's running, slowly pour in the oil and pulse just 5 times. Your sauce should look somewhat mixed but still show separate herb pieces throughout.

Incorporate the avocado

Step:

Put your fresh chimichurri in a bowl big enough for mixing. Cut your avocado into neat 1/2-inch squares, making them all the same size so every bite has the same texture. Carefully mix the avocado into the chimichurri without smashing the pieces. You want the avocado chunks to stay whole while getting coated in the bright green sauce. Cover it with plastic wrap pushed right onto the surface so it doesn't turn brown and stick it in the fridge until you're ready to eat.

Prepare the steak

Step:

Look at your skirt steak and find which way the muscle lines run. Using a sharp knife, cut against these lines into pieces about 5-7 inches long. This step really matters because it makes the steak easier to handle in your pan and helps it cook right. Grab several paper towels and dry each piece completely on all sides. The outside needs to feel totally dry to touch or it won't brown properly. Season both sides well with salt and pepper, pressing it into the meat with your fingers.

Master the sear

Step:

Heat a cast-iron pan on high for a full 3 minutes until you see a bit of smoke. Pour in the oil and right away put your steak pieces in the hot pan without crowding them. Press down hard on each piece with tongs several times during the first minute to make sure they touch the pan fully. Let the steak get a rich brown crust for 2-4 minutes depending on how thick it is. Only flip once and cook the other side another 2-4 minutes. For perfect medium-rare, check that it hits 130°F inside with a meat thermometer.

Rest and slice

Step:

Move your cooked steak to a wooden cutting board and loosely cover with foil, letting some steam escape while keeping the meat warm. Let it sit for 10 full minutes so the juices spread back through the meat. Hold your knife at an angle to the board and cut the steak against the grain into thin, 1/4-inch slices. The inside should be pink with a dark brown outside. Arrange your slices on a plate either with chimichurri on top or served on the side.

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The chimichurri sauce really makes this dish special. My friend from Argentina taught me that you never want to blend the herbs too much—they should be chopped, not turned to mush. The first time I made this for my family, my father-in-law who usually covers everything in ketchup asked me how to make it. That's when I knew I had a winner.

Perfect Pairings

This skirt steak with avocado chimichurri goes really well with simple sides that don't fight with its strong flavors. Try serving it with small roasted potatoes tossed in olive oil and sea salt. The crispy outside and soft inside of the potatoes go great with the tender steak and can soak up extra sauce. If you want something lighter, try a simple arugula salad with just lemon juice and olive oil to cut through the richness of the meat.

Make-Ahead Options

Steak tastes best when you cook it right before eating, but you can do most of the work for this meal ahead of time. You can make the chimichurri base up to 3 days early and keep it in a sealed container in your fridge. Just mix in the diced avocado right before serving so it stays fresh and green. You can also season the steak and leave it uncovered in the fridge for up to 24 hours—this acts like a dry salt cure that makes it taste better and brown more nicely when cooked.

Choosing the Right Steak

You can find two kinds of skirt steak—outside and inside cuts. The outside skirt is usually more tender and the same thickness all over, so it cooks more evenly. When shopping, look for bright red meat with thin white fat lines throughout. The steak should feel firm but give a little when you press it. If your butcher has both types, go for the outside skirt for this recipe. If your steak is really thick or thin, change your cooking time—thinner pieces might need just 1-2 minutes on each side.

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Frequently Asked Questions

→ Which steak works best for this meal?

Skirt steak fits perfectly since it’s flavorful and sears wonderfully when cooked just right.

→ Can I prep chimichurri ahead of time?

Absolutely! Make the chimichurri a day before, but mix in the avocado only when you’re ready to serve it.

→ How do I ensure the steak sears well?

Keep it dry and use a super hot pan to sear. Don’t crowd the skillet for the best results!

→ What’s the best way to slice the steak?

Cut the steak into thin pieces against the grain, angled slightly, for tender and flavorful bites.

→ What sides complement this steak and sauce?

Try roasted veggies, fresh greens, or even crusty bread to enjoy every drop of the sauce.