This Skirt Steak with Avocado Chimichurri is a bold and flavorful dinner inspired by Argentine cuisine. Pan-seared to a perfect medium-rare, the skirt steak is paired with a zesty chimichurri sauce enriched with creamy avocado. The fresh herbs, garlic, cumin, and a splash of red wine vinegar make the sauce pop, balancing the richness of the beef with tangy brightness. It’s quick, satisfying, and ideal for a weeknight dinner or a casual gathering.

Full Recipe:

Ingredients

• For the Chimichurri
  1 cup cilantro leaves, packed
  1 cup parsley leaves, packed
  1 tablespoon garlic, roughly chopped
  ½ teaspoon kosher salt
  ½ teaspoon ground cumin
  ½ teaspoon red pepper flakes
  ¼ cup red wine vinegar
  ½ cup extra virgin olive oil
  1 medium avocado, diced
• For the Skirt Steak
  1 pound skirt steak
  1 teaspoon kosher salt (as needed for seasoning)
  ½ teaspoon black pepper
  2 tablespoons olive oil

Directions

Make the Chimichurri:
Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until coarsely chopped. Add red wine vinegar and pulse again. Add olive oil and pulse to emulsify. Transfer to a bowl, fold in diced avocado, and refrigerate until ready to use.

Prepare the Steak:
If the steak is long, cut it into smaller pieces (5–7 inches) for easier pan searing. Pat dry thoroughly with paper towels. Season generously with salt and pepper.

Sear the Steak:
Heat a cast iron skillet over high heat for 3 minutes. Add olive oil, then place the steak in the pan. Press down for even contact. Sear 2–4 minutes per side until browned and internal temperature reaches 130°F for medium-rare.

Rest and Slice:
Transfer steak to a cutting board, tent loosely with foil, and let rest for 10 minutes. Slice against the grain at a 45° angle into ¼-inch thick pieces.

Serve:
Arrange on a platter and top with chimichurri or serve it on the side.

Nutrients (Per Serving)

Calories: 653
Protein: 30g
Fat: 57g
Saturated Fat: 12g
Carbohydrates: 6g
Fiber: 4g
Sugars: 1g
Sodium: 583mg
Iron: 5mg
Vitamin C: 26mg
Potassium: 723mg

The Perfect Marriage: Skirt Steak Meets Chimichurri

At the heart of this recipe is the beautiful balance between the charred, juicy beef and the zippy, herb-packed sauce. Chimichurri, a staple of Argentine cuisine, is a raw sauce typically made with parsley, garlic, vinegar, olive oil, and a bit of spice. It’s designed to cut through the richness of grilled meats, and in this version, the addition of creamy avocado introduces a luxurious texture that makes the sauce cling even better to the steak.

Cilantro joins the parsley for a more vibrant green profile, and red wine vinegar sharpens the flavors, brightening each bite. A touch of cumin adds warm earthiness, while red pepper flakes bring just the right amount of heat. It’s fresh and bold, with just enough complexity to keep you coming back for another spoonful.

This chimichurri isn’t just for steak either—try it with grilled chicken, roasted vegetables, or spooned over eggs the next morning. It’s that versatile and delicious.

Why Skirt Steak Is a Weeknight Hero

Skirt steak is one of the most flavorful cuts of beef available, prized for its deep, meaty taste and quick cooking time. It’s a thin, long cut, which means it sears beautifully in a hot skillet, getting a caramelized crust while staying juicy inside. Because of its loose grain, it also absorbs marinades well (though it doesn’t need one here thanks to the chimichurri).

This recipe calls for a simple seasoning of salt and pepper, letting the natural flavor of the steak shine through. A hot cast iron skillet gives the best sear and only takes 2–4 minutes per side to cook the steak to a perfect medium-rare. After a short rest, slicing it thinly against the grain ensures tenderness in every bite.

If you’ve never worked with skirt steak before, don’t be intimidated—it’s fast, forgiving, and incredibly rewarding. It also tends to be more affordable than some of the premium steak cuts, making it a smart choice for both weeknight meals and weekend gatherings.

A Nutrient-Dense, Low-Carb Power Meal

Beyond its bold flavor, this meal is also nutrient-rich and naturally low in carbs, making it a great option for low-carb, keto, or high-protein diets. Let’s break down the approximate nutrients per serving:

• Calories: 653

• Protein: 30g

• Fat: 57g (12g saturated)

• Carbohydrates: 6g

• Fiber: 4g

• Iron: 5mg (28% DV)

• Potassium: 723mg

• Vitamin C: 26mg

The avocado adds healthy monounsaturated fats, potassium, and fiber, while the herbs bring a dose of antioxidants. The steak offers a complete protein source, along with iron and B vitamins, making this dish as nourishing as it is indulgent.

Tips for Perfect Results Every Time

To master this dish with confidence, keep these tips in mind:

• Pat the steak dry before searing to get a good crust.

• Don’t overcrowd the pan—work in batches if needed to maintain high heat.

• Let the steak rest for 5–10 minutes before slicing to keep juices inside.

• Slice against the grain at a 45° angle for the most tender texture.

• Make the chimichurri ahead if you can—the flavors deepen over time and it holds well in the fridge.

If you’re looking to prep ahead, you can make the sauce up to 24 hours in advance and store it in the fridge. It’s best served within a day while the avocado is fresh, though a little lemon juice can help preserve the color.

Serving Suggestions to Complete the Meal

While the steak and chimichurri are the stars, a few thoughtful sides can turn this into a full, satisfying meal. Here are some ideas:

• Grilled or roasted vegetables (asparagus, bell peppers, zucchini)

• Sweet potato wedges or crispy smashed potatoes for contrast

• Cauliflower rice or wild rice for a lighter grain option

• Simple green salad with lemon vinaigrette to refresh the palate

• Charred corn with cotija cheese for a Latin American-inspired side

This dish also works beautifully with tortillas or flatbreads if you want to serve it taco-style or as part of a build-your-own meal spread.

Customizations and Variations

While this recipe is near-perfect as written, you can easily make it your own:

• Swap the steak: Try flank steak, ribeye, or even grilled chicken or portobello mushrooms.

• Change the herbs: Add mint or basil for a more unique chimichurri twist.

• Spice it up: Add fresh jalapeño or a pinch of chipotle powder to the chimichurri for a smoky edge.

• Use lemon or lime juice in place of vinegar for a citrusy version of the sauce.

You could even serve the steak and chimichurri cold as a salad topping or sandwich filling the next day—it’s that versatile.

Conclusion

This Skirt Steak with Avocado Chimichurri is a dish that proves simple ingredients can produce extraordinary results. With minimal prep and a short cooking time, it offers restaurant-level flavor and an elegant presentation that’s perfect for anything from weeknight dinners to summer dinner parties.

The combination of seared steak and creamy, zesty chimichurri is both satisfying and refreshing—a tribute to the bold, earthy flavors of Argentine cuisine with a modern, avocado-forward twist. Whether you’re a seasoned home cook or just getting into steak cookery, this recipe is sure to become a go-to favorite for its ease, elegance, and unforgettable taste.

Once you serve this dish, don’t be surprised if your guests start asking for the recipe—it’s that kind of meal.