Add a little Argentinian flair to a seared skirt steak with a simple avocado and chimichurri sauce. The lean and meaty hunk cooks up in just minutes in a sizzling hot skillet. It’s a quick dinner that will take your taste buds on a South American adventure!
Skirt steak is often the cut of choice for popular dishes like fajitas. However, its versatility and ability to take on robust flavors begs to be enjoyed with a spicy and herbaceous sauce like chimichurri.
Due to the natural intense beef flavor, I kept the seasonings simple for this recipe and let the sauce shine. It’s a culinary duo that’s quickly devoured!
Skirt steak is sold in most grocery stores as a long and relatively thin strip of meat. It comes from the short plate (diaphragm area) of the ox, which is below the rib section.
It’s an affordable cut that sells fast. It is a rare good for this reason, as there are only four steaks per cow, two from the inner skirt and two from the outer skirt. The outer skirt is more delicate in texture.
What makes it unique is its coarse visible muscle fibers that form small folds like a skirt. Those tiny peaks and valleys on the surface mean there’s more room for spices and marinades to be added for extra flavor.
It also requires proper cross-grain carving to make those tough fibers more tender and delicious.
How to cook skirt steak
Learning how to cook a skirt steak is easy. It’s a long and thin cut so you may need to cut it in half or thirds to fit in the pan and sear properly.
- Be sure to dry the surface of excess moisture before adding salt and pepper. This will caramelize or sear the surface of your steak.
- Use a pan that tolerates and holds high heat well. I use my trusty 12-inch cast iron skillet and preheat it.
- Fry for a few minutes on each side to achieve medium-hard doneness. When the meat is overcooked, the texture is extremely chewy and chewy. Medium-rare is the way to go for this cut.
- Carving the steak against the grain is crucial for maximum tenderness.
We have even more tips for preparing the perfect skirt steak for you here!
What’s in Chimichurri?
My avocado riff on chimichurri recipe starts with chopping fresh cilantro, parsley, and garlic in the food processor to extract their flavor and aromas into the sauce.
You can also chop the herbs with a chef’s knife if you don’t have a food processor handy. Kosher salt, cumin and red pepper flakes add savory spices with a hint of spiciness. Red wine vinegar adds spiciness to the sauce to complement the rich meat.
A high-quality extra virgin olive oil gives the sauce a light fruitiness and fullness. I wait until the very end to dice the avocado so it retains a light green color. The creamy lime green fruit adds little creamy chunks to the sauce.
How to make chimichurri ahead of time
The chimichurri sauce can be made up to a day in advance.
The sauce can be stored in an airtight container in the refrigerator for two days. Before serving, be sure to stir the sauce a few times to mix in any ingredients that may have settled or separated.
How to use leftover skirt steak
Undoubtedly, the ultimate way to use leftovers is to enjoy them for breakfast the next day with fried eggs and potatoes. The steak and sauce are also delicious in tacos, burrito bowls, or on top of a salad.
Looking for more great steak recipes?
- steak salad
- Flank steak and mushrooms
- Skewered skirt steak
- Flank steak with orange and avocado
- Grilled Chili Lime Flank Steak
Skirt steak with avocado chimichurri
ingredients
For the avocado chimichurri sauce:
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1 Cup coriander leavespacked up
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1 Cup parsley leavespacked up
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1 tablespoon garlicroughly chopped
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cumin
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1/2 teaspoon red pepper flakes
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1/4 Cup red wine vinegar
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1/2 Cup Extra virgin olive oil
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1 Middle avocadodiced, about 1 cup
For the skirt steak:
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1 lb skirt steak
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1 teaspoon kosher saltas needed for seasoning
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1/2 teaspoon black pepperas needed for seasoning
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2 tablespoon olive oil
special equipment
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food processor
method
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To make the chimichurri sauce:
Place coriander, parsley, garlic, salt, cumin, and red pepper flakes in a food processor. Pulse until leaves are roughly chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.
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Add avocado:
Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2 inch cubes. Add the avocado to the chimichurri and stir gently. Cover and refrigerate until ready to use.
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Cut the steak:
If the skirt steak comes in one long strip, cut across the grain into 2 to 3 smaller pieces about 5 to 7 inches long. This will allow the steak to fit better in the pan.
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Drying and seasoning the steak:
Pat each steak dry thoroughly on each side with kitchen paper. The surface should be very dry so that the surface of the meat turns brown. Generously season each side of the steaks with salt and pepper.
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Heat the pan:
Heat a large 12-inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.
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Prepare steak:
Use tongs to gently place the steak into the pan, then press the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook for another 2 to 4 minutes.
For medium doneness, cook the steak until it reaches an internal temperature of 130oF. If necessary, work in two batches.
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Let the steak rest:
Place steak on cutting board, cover loosely with foil and let rest 10 minutes before slicing.
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Slice and serve the steak:
Hold the carving knife at a 45 degree angle, then slice the steak against the grain, about 1/4 inch thick slices. Place skirt steak on a serving plate and either top with avocado chimichurri sauce or set the sauce aside.
| nutritional information (per serving) | |
|---|---|
| 653 | calories |
| 57g | Fat |
| 6g | carbohydrates |
| 30g | protein |
