Introduction

Skirt steak is a flavorful cut of meat that is perfect for grilling or pan-searing. This recipe pairs the rich, beefy taste of skirt steak with a vibrant avocado chimichurri, which adds a fresh, herbaceous note that complements the meat beautifully. Perfect for a weeknight dinner or a weekend barbecue, this dish is sure to impress.

Detailed Ingredients with measures

Skirt steak – 1.5 pounds
Olive oil – 2 tablespoons
Salt – 1 teaspoon
Black pepper – 1 teaspoon
Garlic – 2 cloves, minced

For the avocado chimichurri:
Avocado – 1, ripe
Fresh parsley – 1 cup, chopped
Fresh cilantro – 1/2 cup, chopped
Red onion – 1/4, finely chopped
Lemon juice – 2 tablespoons
Olive oil – 1/4 cup
Salt – to taste
Red pepper flakes – optional, to taste

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings

Detailed Directions and Instructions

Prepare the Skirt Steak

Start by removing the skirt steak from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.

Season the Steak

Generously season the skirt steak on both sides with salt and pepper. Ensure an even coating for better flavor.

Preheat the Grill

Preheat your grill to high heat, aiming for around 450°F to 500°F (232°C to 260°C). This will create a good sear on the meat.

Grill the Skirt Steak

Place the seasoned skirt steak on the hot grill. Cook for about 3-4 minutes on the first side without moving it. Flip the steak and grill for an additional 3-4 minutes, depending on your desired doneness.

Rest the Steak

Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This will allow the juices to redistribute within the meat.

Slice the Steak

After resting, slice the skirt steak against the grain into thin strips. This helps to make the meat more tender.

Prepare the Avocado Chimichurri

While the steak is resting, combine chopped parsley, cilantro, garlic, red pepper flakes, lime juice, and diced avocado in a bowl. Mix well to create the chimichurri sauce.

Serve the Steak

Plate the sliced skirt steak and generously spoon the avocado chimichurri over the top. Enjoy your meal!

Notes

Selecting Skirt Steak

Choose a skirt steak that has good marbling and is bright red in color for the best flavor and tenderness.

Checking Doneness

Use a meat thermometer to check the doneness of the steak: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Storage

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.

Making Chimichurri in Advance

Chimichurri can be made a day ahead. Store it in the refrigerator to allow the flavors to meld together.

Cook techniques

Marinating

Marinating skirt steak with a mixture of olive oil, vinegar, garlic, and herbs enhances the flavor and tenderness of the meat.

Grilling

Grilling the skirt steak over high heat creates a flavorful crust while keeping the inside juicy and tender.

Slicing

Slicing the skirt steak against the grain helps to break down the muscle fibers, making the meat more tender and easier to chew.

Making Chimichurri

Combining fresh herbs, garlic, vinegar, and olive oil creates a vibrant chimichurri sauce that pairs perfectly with the richness of the steak.

FAQ

What is skirt steak?

Skirt steak is a long, flat cut of beef from the plate section of the cow, known for its rich flavor and tenderness.

How should I store leftover skirt steak?

Leftover skirt steak should be stored in an airtight container in the refrigerator and consumed within a few days for the best taste and texture.

Can I use a different cut of steak?

Yes, while skirt steak is recommended, you can substitute it with other cuts like flank steak, but cooking times may vary.

What can I serve with skirt steak and chimichurri?

Skirt steak and chimichurri are delicious alongside grilled vegetables, rice, or a fresh salad.

How do I know when the skirt steak is done?

Use a meat thermometer to check the internal temperature; for medium-rare, it should read about 130°F to 135°F.

Conclusion

The Skirt Steak with Avocado Chimichurri is a vibrant and flavorful dish that brings together the rich, savory taste of grilled skirt steak and the fresh, zesty notes of the avocado chimichurri. This recipe is perfect for weekend gatherings or a special dinner, offering a delightful balance of textures and tastes. The combination of the tender steak with the creamy avocado and fresh herbs elevates this meal to a new level. Pair it with your favorite sides for a complete and satisfying dining experience.

More recipes suggestions and combination

Grilled Chicken with Avocado Chimichurri

Substitute skirt steak with grilled chicken for a lighter option. The avocado chimichurri will add a refreshing twist to the chicken’s flavor.

Skirt Steak Tacos with Avocado Cream

Use the skirt steak in soft tortillas and top it with avocado cream and fresh salsa for a delicious taco night.

Quinoa Salad with Grilled Vegetables and Chimichurri

Combine grilled vegetables with quinoa and drizzle with chimichurri for a healthy, hearty salad that complements the flavors of the steak.

Roasted Potatoes with Chimichurri Drizzle

Serve roasted potatoes tossed in chimichurri as a side dish for a robust flavor pairing with the flank steak.

Cauliflower Steaks with Avocado Chimichurri

For a vegetarian option, grill cauliflower steaks and top them with the avocado chimichurri to create a satisfying dish bursting with flavor.