Chimichurri Avocado Steak (Print Version)
# Ingredients:
→ Avocado chimichurri blend
01 -
1 medium avocado, chopped into cubes, around 1 cup
02 -
1/2 cup extra virgin olive oil
03 -
1/4 cup red wine vinegar
04 -
1/2 teaspoon red pepper flakes
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon kosher salt
07 -
1 tablespoon garlic, coarsely chopped
08 -
1 cup parsley leaves, tightly packed
09 -
1 cup cilantro leaves, tightly packed
→ For cooking the steak
10 -
2 tablespoons olive oil
11 -
1/2 teaspoon black pepper, for seasoning
12 -
1 teaspoon kosher salt, for seasoning
13 -
1 pound skirt steak
# Instructions:
01 -
Place the cilantro, parsley, garlic, cumin, salt, and red pepper flakes into a food processor. Give it about 5 quick blitzes to roughly chop everything. Pour in the red wine vinegar and pulse another 5 times. Drizzle in the olive oil and pulse 5 more times. Your mixture should have a coarse texture, but everything combined.
02 -
Scoop the chimichurri base into a medium-sized mixing bowl. Dice the avocado into 1/2-inch pieces. Carefully fold the avocado into the mixture, giving it a gentle stir. Pop it in the fridge, covered, until serving time.
03 -
If the skirt steak is too long to cook easily, cut across its grain into pieces about 5-7 inches long. This makes managing it in the skillet way easier.
04 -
Grab some paper towels and completely dry the steak on both sides—you want it super dry for a great crust! Sprinkle each side generously with salt and pepper.
05 -
Set a heavy cast-iron pan that's 12 inches wide on your stovetop, and crank the heat to high. Let it get super hot for 3 minutes, then add the olive oil.
06 -
Using tongs, gently place the steak into the hot pan and press it down to make good contact. Let it sear for about 2-4 minutes on one side, depending on thickness, until browned. Flip it over and let the other side cook for the same amount of time. Aim to hit 130°F if you like medium-rare. If you need more room, work in two separate batches.
07 -
Take the steak out of the pan and set it on a cutting board. Loosely cover it with foil and leave it alone for 10 minutes to lock in the juices.
08 -
Hold your carving knife at an angle and slice the steak into thin pieces, about 1/4 inch thick. Move the slices to a plate. Either spoon the avocado chimichurri sauce on top or serve it in a side dish.