When I first tried skirt steak with avocado chimichurri, I was hooked. The juicy, grilled steak paired with that creamy, zesty sauce is just magic on a plate. Honestly, I was a little intimidated at first—who knew making chimichurri could be so simple? But trust me, you can whip this up without feeling like a culinary genius. Stick around, and I’ll share how to impress everyone at your next dinner with this vibrant dish.
Why You’ll Love This Recipe
If you’ve ever grilled a skirt steak and wondered how to take it to the next level, you’re in for a treat. This recipe for skirt steak with avocado chimichurri brings flavors that’ll make your taste buds dance.
The juicy, tender steak, perfectly grilled, is a delicious canvas for the creamy, zesty chimichurri. Honestly, I could eat that avocado chimichurri straight from the bowl—it’s that good.
The secret? It’s the balance of freshness, heat, and richness. I remember the first time I tried this dish; it felt like a party in my mouth!
Trust me, you’ll impress your friends, and they’ll be begging for the recipe. It’s simple but fancy, and who doesn’t love that?
Equipment List
When it comes to grilling skirt steak with avocado chimichurri, having the right equipment can make all the difference. You’ll need a reliable grill, whether it’s gas or charcoal—just make sure it gets nice and hot.
A good set of tongs? Essential for flipping that steak without losing precious juices. Don’t forget a meat thermometer to nail that perfect medium-rare; trust me, guessing isn’t as fun as it sounds.
A cutting board is a must for slicing the steak afterwards, and a sharp knife makes all the difference. Finally, grab a mixing bowl and a spoon for that luscious avocado chimichurri. Additionally, investing in high-quality kitchen grill outdoor equipment ensures that your grilling experience is safe and enjoyable.
With this gear, you’re well on your way to an unforgettable meal. Now, let’s get grilling!
Our Ingredients
When it comes to making a truly delicious skirt steak paired with creamy avocado chimichurri, the ingredients are key. You want vibrant flavors that complement the steak without overwhelming it. The good news? The list is pretty straightforward, and you might even already have some of these staples in your kitchen.
As you gather your items, just imagine how good this is going to taste. That juicy steak, topped with green goodness—who could resist?
Here’s what you’ll need for this mouthwatering dish:
- 1–2 lb skirt steak
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive or avocado oil
For the Avocado Chimichurri:
- 2–3 avocados, diced
- 1/3 cup fresh cilantro
- 1 garlic clove, minced
- 2 tbsp lime juice
- 1/2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt to taste
Now, let’s think a bit about the ingredients. Skirt steak is known for its rich flavor, but it can get tough if not cooked properly. That’s where the seasoning comes in—it enhances the steak without masking its natural taste.
And can we talk about the chimichurri? It’s like the fresh, herby sidekick that dreams are made of. Just the right amount of creamy avocado mixed with zesty lime and lively cilantro makes a perfect topping.
Make sure your avocados are ripe; you don’t want them too hard or too mushy. A little taste test never hurt anyone, right? Happy cooking!
Step-by-Step Instructions
Making your own Skirt Steak with Avocado Chimichurri is a delightful culinary adventure that brings vibrant flavors to your dinner table. Don’t worry, it’s simpler than it sounds—just follow these easy steps and you’ll be savoring a delicious meal in no time.
1. Preheat the Grill**: Start by cranking your grill up to high, aiming for a temperature between 400 and 450°F**. This will help you achieve a nice, caramelized crust on the steak.
2. Season the Steak: Grab your 1–2 lb skirt steak and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive or avocado oil. Rub the seasoning in gently—this is your steak’s moment to shine.
Let it sit for about 20-30 minutes to come to room temperature; this helps it cook evenly.
3. Grill the Steak: Place the steak on the hot grill and cook it for about 4–6 minutes on each side. You want it medium rare, so keep an eye on it. A good trick is to use a meat thermometer; you’re aiming for around 130°F.
Trust me, the sizzle and smell will have your mouth watering.
4. Let It Rest: Once done, remove the steak from the grill and Let It Rest for about 5 minutes. This is like the steak’s spa time, allowing the juices to redistribute and keep it nice and juicy.
5. Prepare the Chimichurri: While the steak is resting, mix up your creamy Avocado Chimichurri. In a medium bowl, combine 2–3 diced avocados, 1/3 cup fresh chopped cilantro**, 1 minced garlic clove, 2 tbsp lime juice, 1/2 tbsp red wine vinegar, and 1/2 tsp red pepper flakes**.
Season with salt to taste. Gently toss everything together. You want it to be a little chunky—think rustic, not a smoothie.
6. Slice and Serve**: Now that your skirt steak has rested, slice it against the grain**. This little trick makes the steak super tender.
Arrange it on a serving platter and top it generously with your avocado chimichurri. Let it rest visually for a moment—you’re going to want to take a picture before diving in.
And there you have it! A mouthwatering Skirt Steak with Avocado Chimichurri that looks as good as it tastes.
Whether you’re serving this for a special occasion or just a regular Tuesday night dinner, I assure you, it’ll be a hit. Just don’t forget the napkins, because things could get a little messy—and messy is just another way of saying “delicious.” Enjoy!
Additionally, using premium barbecue grills not only enhances your cooking experience but also helps you achieve that perfect sear on your steak.
Tips & Variations
It’s amazing how a few tweaks here and there can elevate your Skirt Steak with Avocado Chimichurri experience.
Work with what you’ve got—try swapping the avocado for mango, or toss in a splash of extra lime juice for zing. If you’re feeling adventurous, add different herbs like parsley or mint to the chimichurri. Trust me, your taste buds will thank you for that burst of freshness.
Don’t forget to rest that steak before slicing. This new discovery I made? It truly makes a difference in juiciness, and we all want juicy meat, right?
Oh, and for an extra kick, sprinkle some crumbled feta on top of the chimichurri. Your friends will think you’ve turned into a gourmet chef overnight.
How to Serve?
Serving up skirt steak with avocado chimichurri isn’t just about putting food on the table; it’s an experience you want to savor.
I like to arrange the sliced steak on a big platter, drizzled generously with that vibrant avocado chimichurri. It looks gorgeous, and trust me, it tastes even better. You might want to add some extra lime wedges on the side; they brighten up every bite.
I often serve this with a revitalizing salad or some grilled veggies to balance the rich flavors. Oh, and don’t forget the crusty bread for soaking up every last drop of chimichurri.
Eating should be fun, right? So, dig in and enjoy each bite like it’s your last!
Storage & Reheating Guide
While the deliciousness of skirt steak with avocado chimichurri may disappear quickly at the dinner table, it’s important to think about storage for those lucky enough to have leftovers.
I usually pop any extra steak in an airtight container in the fridge right after dinner, so it stays fresh for up to three days. Furthermore, using airtight food storage solutions ensures your leftovers maintain their quality and prevents spoilage.
Now, the chimichurri—well, that’s a different story. I store that in a separate container, and it’ll last about two days before it starts looking like it needs a vacation.
When you’re ready to dive back in, I recommend reheating the steak in a skillet over low heat. It keeps the juices intact, which we all know is what makes it so tender!
Final Thoughts
Leftovers can really spark joy at the end of a satisfying meal, can’t they? I love knowing there’s more deliciousness waiting for me. This skirt steak with avocado chimichurri is no different.
When I first made it, I might’ve gone a little overboard grilling, thinking only of how good it would be. But the leftover steak? Pure magic. The flavors of the chimichurri just get better, soaking into the meat, making each bite a little more heavenly.
Honestly, if you end up with any leftovers, consider yourself lucky. Just make sure to slice the steak against the grain, trust me, it makes a difference.
