š„š„©Skirt Steak with Avocado Chimichurriš„š„©
Recipe
Ingredients:
For the Avocado Chimichurri Sauce:
1 cup cilantro leaves, packed
1 cup parsley leaves, packed
1 tablespoon garlic, roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 medium avocado, diced (about 1 cup)
For the Skirt Steak:
1 pound skirt steak
1 teaspoon kosher salt (as needed for seasoning)
1/2 teaspoon black pepper (as needed for seasoning)
2 tablespoons olive oil
Directions:
Prepare the chimichurri sauce:
Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses.
Add the red wine vinegar, pulse 5 times.
Add the olive oil, pulse 5 times to emulsify. The sauce should have a coarse texture.
Add the avocado:
Transfer the chimichurri sauce to a medium bowl.
Dice the avocado into 1/2-inch pieces and gently stir into the sauce.
Cover and refrigerate until ready to use.
Cut the steak:
If necessary, cut the skirt steak across the grain into 2 to 3 smaller pieces to fit the pan.
Dry and season the steak:
Pat the steak dry with paper towels. Season generously on both sides with salt and pepper.
Heat the pan:
Heat a 12-inch cast-iron skillet over high heat for 3 minutes.
Add the olive oil once the pan is hot.
Cook the steak:
Using tongs, add the steak to the pan, pressing down to ensure good contact.
Sear the first side until browned, about 2 to 4 minutes, then flip and cook the other side for 2 to 4 minutes for medium-rare or until desired doneness.
Rest the steak:
Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Slice and serve:
Slice the steak against the grain into 1/4-inch thick slices.
Serve with the avocado chimichurri sauce either on top or on the side.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 520 kcal | Servings: 4 servings
