Skirt Steak with Chimichurri

This sizzling skirt steak with avocado chimichurri brings restaurant-quality flavor to your dinner table in just over 30 minutes. The combination of tender, perfectly seared beef and the vibrant, herbaceous chimichurri sauce elevated with creamy avocado creates a memorable meal that looks as impressive as it tastes.

I first created this recipe when entertaining friends who were intimidated by cooking steak at home. The looks on their faces when they tasted how the bright acidity of the chimichurri balanced the rich steak convinced me to keep this in my regular rotation of impressive yet easy meals.

Ingredients

For the avocado chimichurri sauce:

• Cilantro leaves: 1 cup packed brings fresh herbaceous flavor and essential chimichurri character
• Parsley leaves: 1 cup packed balances the cilantro with slightly peppery notes
• Garlic: 1 tablespoon roughly chopped provides aromatic punch look for firm bulbs with no sprouting
• Kosher salt: 1/2 teaspoon enhances all flavors choose kosher for better control
• Ground cumin: 1/2 teaspoon adds warm earthy depth toast briefly for enhanced flavor
• Red pepper flakes: 1/2 teaspoon provides gentle heat adjust according to preference
• Red wine vinegar: 1/4 cup adds brightness and helps preserve the sauce
• Extra virgin olive oil: 1/2 cup use a good quality oil as it carries the flavors
• Medium avocado diced: 1 cup adds creaminess and richness choose slightly firm but ripe

For the skirt steak:

• Skirt steak: 1 pound flavorful cut with beautiful marbling look for even thickness
• Kosher salt: 1 teaspoon essential for developing crust and flavor
• Black pepper: 1/2 teaspoon adds classic spice note freshly ground works best
• Olive oil: 2 tablespoons helps with heat transfer and prevents sticking

Step-by-Step Instructions

Prepare the chimichurri base

Step:

Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse about 5 times until you have a coarse chop—not a puree. The texture should be visible bits of herbs, which gives the sauce its characteristic rustic appearance. Add the red wine vinegar and pulse 5 more times to incorporate. With the processor running, slowly drizzle in the olive oil and pulse just 5 times. The sauce should look slightly emulsified but still have distinct herb pieces throughout.

Incorporate the avocado

Step:

Transfer your freshly made chimichurri sauce to a medium bowl with room for folding. Cut your avocado into precise 1/2-inch dice, keeping the pieces uniform for consistent texture in each bite. Gently fold the avocado into the chimichurri, being careful not to mash the pieces. The avocado should remain distinct while being coated in the vibrant green sauce. Cover with plastic wrap pressed directly on the surface to prevent browning and refrigerate until serving time.

Prepare the steak

Step:

Examine your skirt steak and identify the direction of the muscle fibers. Using a sharp knife, cut across the grain into 5-7 inch pieces. This step is crucial as it makes the steak more manageable in the pan and ensures proper cooking. Use several layers of paper towels to thoroughly pat each piece dry on all sides. The surface should feel completely dry to the touch—any moisture will inhibit proper browning. Season generously and evenly with kosher salt and freshly ground black pepper on both sides, pressing the seasonings into the meat.

Master the sear

Step:

Place a cast-iron skillet over high heat for a full 3 minutes until it begins to smoke slightly. Add the olive oil and immediately place the steak pieces in the hot pan without overcrowding. Use tongs to press down firmly on each piece several times during the first minute to maximize surface contact. Let the steak develop a rich brown crust for 2-4 minutes depending on thickness. Flip only once using tongs and cook the second side for another 2-4 minutes. For perfect medium-rare, use an instant-read thermometer to reach 130°F internal temperature.

Rest and slice

Step:

Transfer the cooked steak to a wooden cutting board and tent loosely with foil, allowing steam to escape while keeping the meat warm. Rest for a full 10 minutes to allow juices to redistribute throughout the meat. Hold your knife at a 45-degree angle to the board and slice the steak against the grain into thin, 1/4-inch slices. The slices should show a pink center with a deep brown crust. Arrange the slices on a serving platter either topped with the chimichurri or with the sauce served alongside.

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The chimichurri sauce is truly the heart of this dish. My Argentine friend taught me that the key is never overprocessing the herbs—they should be chopped, not pureed. The first time I served this at a family gathering, my father-in-law who typically drowns everything in ketchup asked for the recipe. That was when I knew I had a keeper.

Perfect Pairings

This skirt steak with avocado chimichurri pairs beautifully with simple sides that won't compete with its bold flavors. A classic accompaniment is roasted baby potatoes tossed with olive oil and flaky sea salt. The crispy exterior and fluffy interior of the potatoes complement the tender steak while soaking up extra chimichurri sauce. For a fresher option, consider a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the meat.

Make-Ahead Options

While steak is best cooked just before serving, you can prepare most of this dish ahead of time. The chimichurri base can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply add the diced avocado just before serving to maintain its texture and color. You can also season the steak and keep it uncovered in the refrigerator for up to 24 hours—this acts as a dry brine that enhances flavor and creates an exceptional crust when seared.

Choosing the Right Steak

Skirt steak comes in two varieties—outside and inside cuts. The outside skirt is generally more tender and uniform in thickness, making it easier to cook evenly. When shopping, look for bright red meat with even marbling throughout. The steak should feel firm yet yielding when pressed. If your butcher offers both types, choose outside skirt for this recipe. If your skirt steak is particularly thick or thin, adjust cooking times accordingly—thinner pieces may need just 1-2 minutes per side.

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Frequently Asked Questions

→ What cut of meat is best for this dish?

Skirt steak is ideal due to its rich flavor and ability to sear beautifully in the pan.

→ Can I make the chimichurri sauce ahead of time?

Yes, you can prepare the chimichurri sauce up to a day in advance and refrigerate it. Add the avocado just before serving.

→ How do I achieve a perfect sear on the steak?

Ensure the steak is dry and the skillet is very hot before adding the meat. Avoid overcrowding the pan.

→ How should I slice the steak for serving?

Slice the steak against the grain at a 45-degree angle for tender, flavorful bites.

→ What can I serve with skirt steak and chimichurri?

This dish pairs well with roasted vegetables, a fresh salad, or crusty bread to soak up the sauce.