Steak with Chimichurri (Print Version)
# Ingredients:
→ Avocado Chimichurri Mix
01 -
1/2 teaspoon red chili flakes
02 -
1 medium avocado, cut into cubes, about 1 cup
03 -
1 tablespoon roughly chopped garlic
04 -
1 cup fresh parsley, tightly packed
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon coarse salt
07 -
1 cup fresh cilantro, tightly packed
08 -
1/4 cup red wine vinegar
09 -
1/2 cup extra-virgin olive oil
→ Skirt Steak Prep
10 -
2 tablespoons olive oil
11 -
1/2 teaspoon black pepper for seasoning
12 -
1 teaspoon coarse salt for seasoning
13 -
1 pound skirt steak
# Instructions:
01 -
Toss cilantro, parsley, garlic, salt, cumin, and red chili flakes into your food processor. Pulse 5 times to chop the greens coarsely. Pour in the red wine vinegar and pulse another 5 times. Add the olive oil and give it five final pulses. The blend should have a rough consistency, not too smooth.
02 -
Scoop the green sauce into a medium bowl. Dice the avocado into bite-sized pieces (about half an inch) and stir it into the sauce gently. Cover it and keep it in the fridge until you're ready to serve.
03 -
If your skirt steak's long, slice it crosswise into manageable sections around 5 to 7 inches. That’ll make it easier to cook evenly.
04 -
Blot each piece of steak thoroughly with paper towels until the surfaces are really dry. This helps it brown nicely. Sprinkle both sides of the meat generously with salt and black pepper.
05 -
Place a large cast-iron pan (12-inch) on high heat for 3 minutes. Add the olive oil once the pan is hot.
06 -
Carefully use tongs to lay the steak in the hot pan. Press the meat down a few times for more even contact with the surface. Let one side brown—this'll take around 2 to 4 minutes, depending on its thickness. Flip the steak and do the same on the other side. For medium-rare, aim for an internal temperature of 130°F. If there’s not enough room, split it into two batches.
07 -
Move the hot steak to a cutting board and loosely cover it with foil. Leave it alone for about 10 minutes so the juices settle.
08 -
Hold a carving knife at a slight angle, around 45 degrees, and cut the cooked steak into thin strips, about 1/4 inch thick. Arrange it on a plate and either spoon on the avocado sauce or set it aside for dipping.