Ingredients
Scale
- 1 pound skirt steak
- 2 ripe avocados
- 1 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Season the skirt steak with salt and pepper, then marinate in olive oil, red wine vinegar, and garlic for 30 minutes.
- While marinating, mash avocados and mix with parsley, red onion, garlic, olive oil, red wine vinegar, and red pepper flakes to create chimichurri.
- Heat a grill or skillet over medium-high heat and cook the steak for 3-4 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing.
- Slice against the grain and serve topped with avocado chimichurri.
Notes
- Adjust cooking time based on desired doneness.
- Chimichurri can be made ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: American/Argentinian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg