Skirt Steak with Avocado Chimichurri #dinner #beef

Add a little Argentinian style to skillet burned skirt steak with a basic avocado chimichurri sauce. The lean and bulky cut cooks in not more than minutes in a sizzling hot skillet. It's a snappy supper that will take your taste buds on a South American experience!

Skirt steak is regularly the cut of decision for famous dishes like fajitas. Notwithstanding, its flexibility and capacity to take on hearty flavors asks to be delighted in with a tart and herbaceous sauce like chimichurri.

Due to its common extraordinary bulky flavor, I saved the flavoring basic for this formula, and let the sauce sparkle. It's a culinary couple that will get ate up quick!

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INGREDIENTS
For the avocado chimichurri sauce:

• 1 cup cilantro leaves, packed
• 1 cup parsley leaves, packed
• 1 tablespoon roughly chopped garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 medium avocado, diced about 1 cup

For the skirt steak:

• 1 pound skirt steak
• 1 teaspoon Kosher salt, as needed for seasoning
• 1/2 teaspoon black pepper, as needed for seasoning
• 2 tablespoons olive oil

METHOD

1. Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.
2. Add the avocado: Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use.
3. Cut the steak: If the skirt steak comes in a long strip, cut across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length. This will allow the steak to fit better in the pan.
4. Dry and season the steak: Thoroughly pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.
5. Heat the pan: Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil.
6. Cook the steak: Use tongs to carefully add the steak to the pan, then press down on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook another 2 to 4 minutes.
7. For medium-rare doneness, cook steak until it reaches an internal temperature of 130ºF. Work in two batches if needed.
8. Rest the steak: Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing.
9. Slice and serve the steak: Hold the carving knife at a 45-degree angle and then slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side.

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