Skirt Steak with Avocado Chimichurri

Description:

Juicy, flavorful skirt steak grilled to perfection, paired with a vibrant, creamy avocado chimichurri sauce. This dish is bold, zesty, and packed with fresh herbs — perfect for a protein-rich dinner or special occasion cookout.

📝 Ingredients for Skirt Steak with Avocado Chimichurri

• 1½ lbs (700g) skirt steak

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt and pepper to taste

• Juice of ½ lime

For the Avocado Chimichurri:

• 1 ripe avocado

• 1 cup fresh parsley (packed)

• ½ cup fresh cilantro (optional, or more parsley)

• 2 garlic cloves

• 2 tbsp red wine vinegar

• ½ tsp crushed red pepper flakes (adjust to heat)

• ⅓ cup olive oil

• Salt to taste

• Juice of 1 lime

👨‍🍳 Instructions:

1. Prep the Steak:

   • Pat the skirt steak dry.

   • Rub with olive oil, garlic powder, smoked paprika, salt, pepper, and lime juice.

   • Let marinate at room temperature for 20–30 minutes.

2. Make the Avocado Chimichurri:

   • In a food processor or blender, combine avocado, parsley, cilantro (if using), garlic, vinegar, red pepper flakes, and lime juice.

   • Pulse until well combined, then slowly add olive oil while blending to create a smooth yet slightly chunky sauce.

   • Taste and adjust salt or acid as needed.

3. Grill the Steak:

   • Heat a grill or cast-iron pan over high heat.

   • Grill steak for about 3–4 minutes per side (for medium-rare), depending on thickness.

   • Let rest for 5–7 minutes before slicing thinly against the grain.

4. Serve:

   • Plate sliced steak and spoon chimichurri generously over the top.

   • Serve with roasted veggies, rice, or grilled flatbread.

💡 Notes:

• You can substitute skirt steak with flank steak or sirloin if unavailable.

• Marinating longer (up to 2 hours) adds more flavor, but avoid acidic marinating overnight.

• Chimichurri can be made in advance and kept in the fridge for 2 days.

🔧 Tips:

• Let steak rest before slicing to retain juices.

• To keep chimichurri green, press plastic wrap directly on its surface if making ahead.

• For a dairy-free keto meal, pair with grilled asparagus or zucchini noodles.

🍽️ Servings:

Serves 4 people
Serving size: ~6 oz steak + 2 tbsp sauce

🥗 Nutritional Info (Per Serving, Approx.):

• Calories: 450

• Protein: 38g

• Fat: 32g

• Carbohydrates: 4g

• Fiber: 3g

• Net Carbs: 1g

✅ Benefits:

• High-protein, low-carb meal

• Rich in healthy fats from avocado and olive oil

• Contains antioxidants from herbs and garlic

• Gluten-free and dairy-free

❓Q & A:

Q: Can I make this with chicken or tofu instead of steak?
A: Absolutely! The avocado chimichurri pairs beautifully with grilled chicken breast or pan-seared tofu.

Q: Can I store leftovers?
A: Yes. Store steak separately in an airtight container (up to 3 days). Chimichurri is best fresh but can last 2 days if covered tightly.

Q: Is this recipe spicy?
A: Only mildly. Adjust red pepper flakes to control heat.