Steak with Chimichurri

This juicy skirt steak topped with avocado chimichurri brings fancy restaurant taste right to your home in about 30 minutes. The mix of buttery, perfectly cooked beef and the fresh, herby chimichurri sauce made extra creamy with avocado makes a standout meal that's as good-looking as it is delicious.

I came up with this dish when hosting friends who were scared of cooking steak at home. When they tasted how the tangy chimichurri perfectly balanced the meaty steak, their reactions told me everything—this had to become one of my go-to impressive but easy meals.

Ingredients

For the avocado chimichurri sauce:

• Cilantro leaves: 1 cup packed delivers garden-fresh taste and key chimichurri flavor
• Parsley leaves: 1 cup packed works with cilantro adding subtle peppery flavor
• Garlic: 1 tablespoon roughly chopped gives punchy aroma pick firm ones without sprouts
• Kosher salt: 1/2 teaspoon boosts all other flavors use kosher for best results
• Ground cumin: 1/2 teaspoon offers warm nutty background lightly toast for extra flavor
• Red pepper flakes: 1/2 teaspoon brings mild spiciness change amount based on taste
• Red wine vinegar: 1/4 cup adds tang and helps keep sauce fresh
• Extra virgin olive oil: 1/2 cup grab something tasty since it carries flavor
• Medium avocado diced: 1 cup adds buttery smoothness pick one that gives slightly to pressure

For the skirt steak:

• Skirt steak: 1 pound tasty cut with nice fat running through try to find even thickness
• Kosher salt: 1 teaspoon needed for good crust and tastiness
• Black pepper: 1/2 teaspoon adds standard spicy kick grind it fresh if possible
• Olive oil: 2 tablespoons spreads heat evenly and stops meat from sticking

Step-by-Step Instructions

Prepare the chimichurri base

Step:

Throw cilantro, parsley, garlic, salt, cumin, and red pepper flakes into your food processor. Hit pulse about 5 times until everything's roughly chopped but not mushy. You want to see little bits of herbs which gives the sauce its country-style look. Pour in the red wine vinegar and pulse 5 more times to mix it in. While the processor's running, slowly pour in the olive oil with just 5 quick pulses. Your sauce should be somewhat blended but still show separate herb pieces throughout.

Incorporate the avocado

Step:

Dump your fresh chimichurri into a bowl that's big enough for mixing. Cut your avocado into neat 1/2-inch squares, making sure they're all about the same size so every bite feels right. Carefully fold the avocado chunks into the chimichurri without smashing them. You want the avocado pieces to stay whole while getting coated in the bright green sauce. Cover it with plastic wrap pushed right against the surface so it doesn't turn brown and stick it in the fridge until you're ready to eat.

Prepare the steak

Step:

Look at your skirt steak and figure out which way the muscle lines run. Using a sharp knife, cut across those lines into pieces about 5-7 inches long. This makes the steak easier to handle in your pan and helps it cook right. Use paper towels to pat each piece completely dry on all sides. The meat should feel totally dry when you touch it—any wetness will stop it from browning properly. Sprinkle salt and pepper all over both sides, pressing the seasonings into the meat with your fingers.

Master the sear

Step:

Get a cast-iron pan super hot over high heat for 3 full minutes until you see a bit of smoke. Add the olive oil and right away put in your steak pieces without crowding them. Use tongs to press down hard on each piece several times during the first minute so they touch the pan fully. Let the steak get a nice brown crust for 2-4 minutes depending on how thick it is. Only flip once using tongs and cook the other side another 2-4 minutes. For a perfect pink middle, check with a meat thermometer for 130°F inside.

Rest and slice

Step:

Move the cooked steak to a wooden cutting board and loosely cover with foil, leaving some gaps for steam to get out while keeping the meat warm. Let it sit for 10 minutes so the juices spread back through the meat. Hold your knife at an angle to the board and cut the steak against the grain into thin slices about 1/4-inch thick. The slices should show pink in the middle with dark brown edges. Set the slices on a serving plate either with chimichurri on top or in a bowl on the side.

Pin it

The chimichurri sauce really makes this dish special. My friend from Argentina taught me that you should never blend the herbs too much—they need to be chopped, not turned to mush. The first time I made this for a family dinner, my ketchup-loving father-in-law actually asked for the recipe. That's when I knew I had a winner.

Perfect Pairings

This skirt steak with avocado chimichurri goes great with simple sides that don't fight with its strong flavors. One awesome match is oven-roasted baby potatoes tossed with olive oil and flaky sea salt. The crunchy outside and soft inside of the potatoes works well with the tender steak and soaks up any extra chimichurri. For something lighter, try a simple arugula salad with just lemon juice and olive oil to cut through the meaty richness.

Make-Ahead Options

While steak tastes best cooked right before eating, you can get most of this dish ready ahead of time. The chimichurri base keeps for up to 3 days in a sealed container in your fridge. Just mix in the diced avocado right before serving so it stays fresh and green. You can also season your steak and leave it uncovered in the fridge for up to 24 hours—this works like a dry brine that makes it tastier and helps create an amazing crust when you cook it.

Choosing the Right Steak

You can find two kinds of skirt steak—outside and inside cuts. The outside skirt is usually more tender and the same thickness all over, so it cooks more evenly. When shopping, look for bright red meat with thin lines of fat throughout. The steak should feel firm but still give a little when you press it. If your butcher has both types, go for the outside skirt for this recipe. If your steak is extra thick or thin, cook it longer or shorter—thinner pieces might need just 1-2 minutes on each side.

Pin it

Frequently Asked Questions

→ What’s the best type of steak for this dish?

Skirt steak works great because it’s packed with flavor and can handle a hot sear really well.

→ Can I prepare the sauce in advance?

Totally! Make the sauce a day early, but hold off on adding the avocado till right before you serve.

→ Any tips for a perfect steak sear?

Pat the steak dry, heat your skillet super hot, and don’t crowd the pan for best results.

→ How should I cut the meat before serving?

Always slice the steak thinly and against the grain. Keep the knife at a slight slant for tender bites.

→ What can I serve with this dish?

Try pairing this with crispy roasted veggies, a light mixed salad, or even some fresh-baked bread to scoop up the sauce.