If you’re craving something vibrant, packed with flavor, and surprisingly easy to pull together, this Skirt Steak with Fresh Avocado Chimichurri Recipe is about to become your new go-to. The tender, juicy skirt steak pairs beautifully with a bright, creamy avocado chimichurri that’s bursting with fresh herbs and zesty accents. It’s a dish that feels both comforting and refreshingly bold, perfect for summer dinners, casual get-togethers, or whenever you want to impress with minimal fuss. Trust me, once you make this, you’ll wonder how you ever enjoyed steak without that luscious green topping.
Ingredients You’ll Need
These ingredients are simple yet essential, creating a perfect balance between the rich, hearty skirt steak and the fresh, tangy chimichurri. Each component has a role in adding flavor, texture, or color, making the dish truly shine.
- 1 ½ pounds skirt steak: This cut is thin, flavorful, and cooks quickly, ideal for soaking up seasoning and chimichurri.
- 2 tablespoons olive oil: Used both to season the steak and in the chimichurri, it adds a silky richness.
- 1 teaspoon salt: Essential for enhancing all the natural flavors.
- ½ teaspoon black pepper: Adds a subtle, sharp kick to the steak.
- 1 teaspoon garlic powder: Brings warmth and depth to the meat seasoning.
- 1 ripe avocado: The creamy base of the chimichurri, giving it a luscious texture.
- 1 cup fresh parsley (chopped): Provides fresh, bright, slightly peppery notes.
- ½ cup fresh cilantro (chopped): Adds a citrusy, herbal brightness that lifts the sauce.
- 2 garlic cloves (minced): Enhances the chimichurri with a fragrant punch.
- 2 tablespoons red wine vinegar: Brings acidity and balance to the avocado’s richness.
- ¼ cup olive oil: Helps blend the chimichurri ingredients into a harmonious sauce.
- Juice of 1 lime: Adds a refreshing citrus note and brightness.
- Salt and pepper (to taste): Allows fine-tuning of the seasoning for both steak and chimichurri.
- Optional ½ teaspoon red pepper flakes: For those who want a little extra heat in their chimichurri.
How to Make Skirt Steak with Fresh Avocado Chimichurri Recipe
Step 1: Prepare the Chimichurri
Start by mashing the ripe avocado in a bowl until it’s smooth and creamy. Then add freshly chopped parsley and cilantro—the green dynamite in this recipe—along with minced garlic that brings that irresistible aroma. Incorporate red wine vinegar for tang, olive oil for silkiness, and freshly squeezed lime juice to brighten everything. Stir everything together until well combined. If you prefer a smoother chimichurri, pop the mixture in a food processor for a quick pulse blend. Don’t forget to season with salt, pepper, and red pepper flakes if you want just a touch of heat. Once ready, set this vibrant sauce aside to let the flavors meld.
Step 2: Season the Steak
Pat the skirt steak dry with a paper towel to ensure a great sear. Rub it generously with olive oil, then sprinkle salt, black pepper, and garlic powder over both sides. This simple seasoning lets the meat’s natural flavor shine while adding a lovely aromatic layer. Let the steak rest at room temperature for about 15–20 minutes; this helps it cook evenly and keeps it juicy.
Step 3: Cook the Steak
Heat a cast iron skillet or grill until it’s really hot—smoking hot is what you want here. This high heat locks in the juices by creating a beautiful crust on the skirt steak. Place the steak on the hot surface and cook for about 3–4 minutes per side to get that perfect medium-rare finish. If you like your steak more done, simply add a minute or two per side, but be careful not to overcook since skirt steak is best enjoyed tender and juicy.
Step 4: Rest and Slice
Once cooked, transfer the steak to a plate and let it rest for 5–10 minutes. This crucial step allows juices to redistribute, so each bite is juicy and flavorful. When it’s time to slice, make sure to cut against the grain into thin strips—this keeps the steak tender and easy to eat. Then, don’t be shy about piling on that gorgeous avocado chimichurri right on top before serving.
How to Serve Skirt Steak with Fresh Avocado Chimichurri Recipe
Garnishes
To make your presentation pop, consider fresh lime wedges on the side for an extra squeeze of brightness. Sprinkle a few extra chopped herbs like parsley or cilantro right over the chimichurri for a burst of color and freshness. If you’ve included red pepper flakes in your sauce, a small pinch on top adds a visual hint of spice that invites your guests to dig in.
Side Dishes
This Skirt Steak with Fresh Avocado Chimichurri Recipe pairs wonderfully with a variety of sides. Think grilled vegetables like asparagus or bell peppers that echo the grilled flavor of the steak. A simple quinoa salad or a light, crunchy slaw balances the richness perfectly. For a comforting carb option, creamy mashed potatoes or fluffy rice make excellent companions that soak up any extra chimichurri left on the plate.
Creative Ways to Present
Looking to get creative? Serve the sliced skirt steak atop a bed of baby greens drizzled lightly with olive oil and lemon. Alternatively, stack it on a toasted baguette as an open-faced sandwich, topped generously with the avocado chimichurri for a casual yet stunning meal. You can even turn this into tacos by wrapping the steak and chimichurri in warm corn tortillas, adding thinly sliced radishes and a sprinkle of queso fresco for a vibrant, flavorful bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the skirt steak and avocado chimichurri separately in airtight containers in the refrigerator. Keeping them apart helps maintain the freshness and texture of both components. Use within 2–3 days for the best flavor and quality.
Freezing
Freezing cooked skirt steak is possible but not ideal for the chimichurri because avocado can change texture and color when frozen. If you do freeze the steak, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It should keep well for up to 2 months. Prepare fresh chimichurri when ready to enjoy.
Reheating
Reheat sliced skirt steak gently in a skillet over low heat to avoid drying it out. You can add a splash of water or broth to keep it moist. The avocado chimichurri is best served cold or at room temperature, so dollop it over warmed steak just before serving for that fresh, vibrant kick.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While skirt steak works wonderfully because of its flavor and quick cooking time, flank steak or hanger steak are great alternatives. Just adjust cooking times slightly to prevent overcooking.
How ripe should the avocado be for the chimichurri?
Use a perfectly ripe avocado that yields slightly when pressed but isn’t mushy. This ensures the chimichurri is creamy without being watery or gritty.
Can I make the chimichurri without cilantro?
Yes! Parsley alone still provides a fresh herbal flavor. You can also substitute with fresh oregano or basil for a different but delicious twist.
How spicy is this recipe if I add red pepper flakes?
The red pepper flakes add a gentle warmth rather than overwhelming heat. It’s a subtle kick that balances the creamy avocado and fresh herbs perfectly.
What’s the best way to slice skirt steak?
Always slice against the grain—the direction of the muscle fibers. This shortens the fibers, making the steak much more tender and easier to chew.
Final Thoughts
There’s something wonderfully satisfying about this Skirt Steak with Fresh Avocado Chimichurri Recipe that feels both fresh and hearty at the same time. Whether you’re cooking for a special occasion or just jazzing up your weeknight dinner, this recipe brings bold colors, fantastic textures, and layered flavors to your table with ease. Give it a try soon—you’ll be hooked on that perfect combination of smoky, juicy steak and vibrant avocado chimichurri.
Print
Skirt Steak with Fresh Avocado Chimichurri Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
A flavorful and vibrant recipe featuring tender skirt steak grilled to medium-rare perfection, served with a creamy and zesty avocado chimichurri sauce made from fresh herbs, lime, and a hint of spice. This dish combines smoky meat with bright, herbaceous flavors for a delightful meal.
Ingredients
For the Steak:
- 1 ½ pounds skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
For the Avocado Chimichurri:
- 1 ripe avocado
- 1 cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Juice of 1 lime
- Salt and pepper, to taste
- Optional: ½ teaspoon red pepper flakes for a hint of spice
Instructions
- Prepare the Chimichurri: In a mixing bowl, mash the avocado until smooth. Add chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, lime juice, salt, and pepper. Mix until well combined. For a smoother sauce, blend the ingredients in a food processor. Adjust seasoning to taste and set aside.
- Season the Steak: Pat the skirt steak dry using a paper towel. Rub both sides evenly with olive oil, salt, black pepper, and garlic powder. Allow the steak to sit at room temperature for 15 to 20 minutes to enhance flavor and cooking.
- Cook the Steak: Heat a cast iron skillet or grill over high heat until it is smoking hot. Place the steak on the skillet or grill and cook for 3 to 4 minutes per side for medium-rare doneness. Cook longer if a more well-done steak is desired, but avoid overcooking to prevent toughness.
- Rest the Steak: Remove the steak from heat and transfer it to a plate or cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute, ensuring a juicy and tender bite.
- Slice and Serve: Slice the skirt steak thinly against the grain into strips. Spoon a generous amount of the prepared avocado chimichurri over the steak and serve immediately for a fresh and flavorful meal.
Notes
- Resting the steak after cooking is crucial to keep it juicy.
- Mash the avocado just before serving to prevent browning.
- For added heat, include the optional red pepper flakes in the chimichurri.
- Serve with grilled vegetables or a side salad for a complete meal.
- Skirt steak cooks quickly; watch closely to avoid overcooking.
