Introduction

Skirt steak. It’s bold, flavorful, and definitely one of my all-time favorite cuts of meat. But what takes this dish to the next level? That’s the chimichurri! And not just any chimichurri, but an avocado version that adds a creamy richness to the usual tangy, garlicky punch. Imagine the perfectly charred, juicy skirt steak paired with a vibrant, zesty sauce that’s just a little creamy from the avocado—can you already taste it?

This recipe has been a favorite in my house for years. The first time I made it, I was craving something bold yet fresh. I knew I wanted steak, but I didn’t want to go for the usual steak-and-potatoes routine. So, I paired it with chimichurri, and it was love at first bite. Since then, I’ve made it for family gatherings, casual dinners, and even those nights when I just want something special after a long day. The best part? It’s surprisingly easy to make, and even if you’re new to cooking, you’ll feel like a pro in the kitchen.

The avocado chimichurri brings a smooth, creamy twist to the classic Argentinian sauce, balancing the steak’s bold flavors with its fresh, herby richness. Whether you’re looking for a meal to impress or simply craving a delicious steak dinner with a fresh and vibrant topping, this recipe is definitely one to keep in your back pocket.

Why You’ll Love This Recipe

Here’s why this skirt steak with avocado chimichurri is a total winner:

Easy to Make: This isn’t a complicated recipe by any means. You’ve got simple, fresh ingredients, and the steps are straightforward. Even if you’ve never cooked steak before, I promise this is a recipe you can master with ease.
Fresh and Flavorful: The avocado chimichurri is bright, tangy, and creamy, with all the traditional flavors of the original chimichurri sauce. The avocado takes the flavor up a notch, adding a smooth texture that pairs beautifully with the rich, juicy skirt steak.

Perfect for Any Occasion: Whether you’re hosting a dinner party or making a weeknight meal, this dish is impressive without being fussy. It’s simple enough for a regular weeknight but fancy enough for a special celebration.
A Meal That Stands Out: Skirt steak isn’t your everyday steak. It’s a cut of meat that’s tender, flavorful, and perfect for grilling. And when you add that creamy, herby chimichurri sauce, it transforms into something even better.

Preparation Time and Servings

Total Time: 30-40 minutes (for both preparation and cooking)

Servings: 4-6 servings
Nutrition Facts:
- Calories per serving: 450
- Protein: 32g
- Carbs: 12g
- Fat: 35g

Ingredients

Here’s everything you need to make this skirt steak with avocado chimichurri:

For the Skirt Steak:
- 1½ pounds skirt steak (look for a well-marbled cut for extra flavor)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1 teaspoon smoked paprika (optional, for a smoky touch)
For the Avocado Chimichurri:
- 1 ripe avocado, peeled and pitted
- 1 cup fresh cilantro (you can substitute parsley if you prefer)
- 1 small red onion, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ cup olive oil
- ½ teaspoon crushed red pepper flakes (optional, for a little kick)
- Salt and pepper, to taste
Why These Ingredients Matter:
- Skirt steak: This cut of beef is packed with flavor and tenderness. It’s great for grilling, pan-searing, or broiling.
- Avocado: The avocado adds a creamy, rich texture to the chimichurri sauce, taking the traditional recipe to new heights.
- Fresh cilantro and garlic: These ingredients are the backbone of a classic chimichurri and add brightness and depth to the sauce.
- Red wine vinegar and lemon juice: They provide the tangy, acidic bite that balances the richness of the avocado and steak.

Step-by-Step Instructions

1st Step: Prepare the Skirt Steak

Start by prepping the skirt steak. If it’s not already trimmed, remove any excess fat. Skirt steak can sometimes have a thin layer of silver skin (a connective tissue) on one side. If it does, use a sharp knife to remove it carefully.
Rub both sides of the steak with olive oil, then season generously with salt, pepper, garlic powder, and smoked paprika. Don’t be shy with the seasoning—it helps build flavor.

Let the steak rest for about 10-15 minutes to come to room temperature. This ensures the steak cooks evenly and retains its juices.

2nd Step: Make the Avocado Chimichurri

While the steak is resting, it’s time to make the avocado chimichurri! In a food processor or blender, combine the avocado, fresh cilantro, red onion, garlic, red wine vinegar, lemon juice, and olive oil.
Pulse until the mixture is smooth and well-blended. Add the crushed red pepper flakes, and season with salt and pepper to taste. You may want to adjust the salt or vinegar depending on how tangy you like your chimichurri.

If you prefer a thinner sauce, add a bit more olive oil until you reach your desired consistency.

3rd Step: Cook the Skirt Steak

Heat a grill or grill pan over medium-high heat. Once hot, place the skirt steak on the grill. Let it cook for 3-4 minutes on one side until it’s beautifully seared and a little crispy on the edges.
Flip the steak and cook for an additional 2-4 minutes, depending on your preferred doneness. For medium-rare, aim for an internal temperature of 130°F. For medium, aim for 140°F.

Once the steak is cooked to your liking, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute and keeps the steak tender.

4th Step: Slice and Serve

After the steak has rested, slice it against the grain. This helps to ensure it’s tender and easy to chew.
Spoon a generous amount of the avocado chimichurri over the sliced steak. The creamy, tangy sauce will drizzle down over the meat, adding a pop of freshness.

5th Step: Serve It Up

Serve your skirt steak with avocado chimichurri alongside your favorite side dishes. This dish pairs beautifully with a crisp salad, grilled vegetables, or even a side of rice.

How to Serve

Now that your skirt steak with avocado chimichurri is ready, it’s time to think about what to serve it with! Here are a few ideas:

Over a bed of greens: Serve the steak on a bed of arugula or mixed greens. The peppery greens complement the richness of the chimichurri and steak.

Grilled vegetables: Grilled peppers, zucchini, or asparagus make a great, colorful side to the steak.
Rice or potatoes: Serve with a side of rice or mashed potatoes to soak up the chimichurri sauce.
Wine pairing: A chilled glass of Sauvignon Blanc or a smooth red like Malbec would pair beautifully with this meal. The acidity of the wine balances the richness of the avocado chimichurri.

Additional Tips

Let the steak rest before slicing: It’s tempting to dive right in, but letting your steak rest after cooking ensures it stays juicy. Resting helps the fibers relax, allowing the steak to retain all its flavorful juices.
Grill marks make it even better: If you want to add some beautiful grill marks, make sure your grill is preheated before you place the steak on it. This creates a crisp, caramelized crust that’s full of flavor.
Customize the chimichurri: You can adjust the consistency of your chimichurri by adding more or less olive oil. If you like a thinner sauce, go ahead and add a bit more. For a thicker sauce, use less.

Use fresh herbs: The key to making an unforgettable chimichurri is fresh herbs. Don’t substitute dried herbs here—fresh cilantro or parsley adds so much flavor.
Reheat gently: If you have leftovers, you can store the steak and chimichurri separately in airtight containers. To reheat, warm the steak in a pan over low heat or in the oven for a few minutes to avoid overcooking.

Recipe Variations

Spicy Chimichurri: If you like a little more heat, feel free to add more red pepper flakes or even a chopped jalapeño to the chimichurri. It’ll give the sauce a fiery kick that complements the steak perfectly.

Vegetarian Option: You could easily swap the skirt steak for a hearty portobello mushroom, which soaks up the chimichurri sauce and gives you a similar texture and umami flavor.
Grilled Shrimp: For a lighter variation, try grilling shrimp instead of steak. The chimichurri pairs wonderfully with seafood, offering a fresh, zesty flavor contrast to the shrimp.
Different Avocado Variations: If you want to try something a little different, replace half of the avocado with Greek yogurt for a creamier, tangier chimichurri that still keeps its vibrant green color.

Freezing and Storage

Storage: Store any leftover skirt steak and chimichurri in airtight containers in the refrigerator. The steak should stay fresh for up to 3 days, and the chimichurri will last for about 2 days before the flavors start to lose their vibrancy.

Freezing: While skirt steak is best eaten fresh, if you have extra steak, you can freeze it for later. To freeze, wrap the steak tightly in plastic wrap or foil, then place it in a freezer-safe bag. It will last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat gently.

Reheating: To reheat, I recommend warming the steak in the oven at a low temperature (around 300°F) to prevent it from becoming tough. You can also reheat it in a pan with a little olive oil over low heat to keep it juicy.

Special Equipment

You won’t need anything fancy for this recipe, but these tools can help make your life easier:

Grill or Grill Pan: For those perfect grill marks and smoky flavor.
Food Processor or Blender: To blend the avocado chimichurri to a smooth consistency.

Sharp Knife: To slice the steak against the grain for maximum tenderness.
Meat Thermometer: If you’re unsure about your steak’s doneness, a meat thermometer is a game-changer.

FAQ Section

Can I use a different cut of meat?
Yes! Skirt steak is fantastic for its flavor and tenderness, but you can use flank steak or hanger steak if you prefer. Just make sure to slice it thinly against the grain for the best texture.

Can I make the chimichurri ahead of time?
Absolutely! In fact, making the chimichurri a few hours ahead of time (or even the day before) helps the flavors meld together. Just store it in an airtight container in the fridge until you’re ready to serve.

How do I know when the steak is done?
The best way to check is with a meat thermometer. For medium-rare, aim for 130°F, and for medium, aim for 140°F. Keep in mind that the steak will continue to cook a bit as it rests.

Can I freeze the chimichurri?
Yes! If you have extra chimichurri, store it in an airtight container or freezer bag. It will last up to 3 months in the freezer. When you’re ready to use it, just thaw it in the fridge and give it a quick stir.

Conclusion

I hope you love this skirt steak with avocado chimichurri as much as I do! The combination of tender, juicy steak with a creamy, zesty sauce is sure to impress anyone who takes a bite. Whether you’re making it for a special occasion or just treating yourself to something delicious, this recipe has got your back.

Don’t forget to share your photos and tag me if you give this recipe a try—I love seeing your versions of my favorite dishes! And if you have any questions or tips of your own, drop a comment below. Enjoy, and happy cooking!