By This Skirt Steak with Avocado Chimichurri balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Skirt Steak with Avocado Chimichurri captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Skirt Steak with Avocado Chimichurri becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 lbs skirt steak
Salt and pepper to taste
2 tbsp olive oil
For the Avocado Chimichurri:
1 avocado, diced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp red pepper flakes (optional)
Salt and pepper to taste
Juice of 1 lime
PREPARATION STEPS
Cook the Skirt Steak:
Season skirt steak with salt and pepper on both sides.
Heat olive oil in a skillet or grill over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare, or cook to your desired doneness. Remove from heat and let rest for 5 minutes.
Make the Avocado Chimichurri:
In a bowl, mix parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lime juice.
Gently fold in diced avocado just before serving to keep the texture fresh.
Serve:
Slice the steak against the grain and top with the avocado chimichurri.
Serve with roasted vegetables, rice, or tortillas.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
