Avocado Chimichurri Skirt Steak

Name: Avocado Chimichurri Skirt Steak
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 cup cilantro leaves, packed; 1 cup parsley leaves, packed; 1 tbsp roughly chopped garlic; 1/2 tsp kosher salt; 1/2 tsp ground cumin; 1/2 tsp red pepper flakes; 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil; 1 medium avocado, diced about 1 cup; 1 pound Certified Piedmontese Skirt Steak; 1 tsp Kosher salt, as needed for seasoning; 1/2 tsp black pepper, as needed for seasoning; 2 tbsp olive oil

Elevate your Piedmontese Skirt Steak with the perfect cooking method and homemade avocado chimichurri sauce and for an easy and incredibly flavorful dinner!
Avocado Chimichurri Skirt Steak

Recipe by Piedmontese

Ingredients

1 cup cilantro leaves, packed
1 cup parsley leaves, packed
1 tbsp roughly chopped garlic
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 medium avocado, diced about 1 cup
1 pound Certified Piedmontese Skirt Steak
1 tsp Kosher salt, as needed for seasoning
1/2 tsp black pepper, as needed for seasoning
2 tbsp olive oil

Prep time: 15 minutes
Cook time: 10 minutes

Instructions

To prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor or you can finely chop all the ingredients and combine them in the bowl. 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.
Then 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.
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.
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.
Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil.
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.
For medium-rare, cook steak until it reaches an internal temperature of 130ºF. Work in two batches if needed.
Transfer steak to a cutting board, loosely cover with foil and let rest for 10 minutes before slicing.
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.