Ingredients
Scale
For the steak:
- 1 ½ lbs skirt steak
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the avocado chimichurri:
- 1 ripe avocado, diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of ½ lime
Instructions
- Prepare the steak – Rub skirt steak with olive oil, salt, pepper, garlic powder, and smoked paprika. Let it sit at room temperature for 20 minutes.
- Make the chimichurri – In a bowl, mix parsley, cilantro, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper. Gently fold in the diced avocado and lime juice.
- Cook the steak – Heat a grill or skillet over high heat. Cook the steak for 3–4 minutes per side for medium-rare, or adjust based on your preference. Let it rest for 5 minutes before slicing.
- Serve – Slice the steak against the grain and top with avocado chimichurri.
Enjoy with roasted vegetables, rice, or warm tortillas! 🥩🥑