Skirt Steak With Avocado Chimichurri

Chimichurri is an uncooked south American sauce made with chopped herbs, vinegar, garlic and oil. Paired with this perfectly cooked succulent skirt steak and rice makes for a delicious Argentinian-style dinner.

Recipe:

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. 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. For medium-rare doneness, cook steak until it reaches an internal temperature of 130oF. Work in two batches if needed.

7. Rest the steak: Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing.

8. 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.

Chimichurri Rice

Ingredients

• 2 tbsp olive oil

• 2 cup basmati rice uncooked

• 1/2 onion for 1/2 cup chopped

• 2 tbsp lime juice

• 1/2 tsp fresh ginger (grated)

• 1 clove garlic minced

• 1/4 tsp red pepper flakes

• 1/2 cup tomato sauce

• 4 cup chicken stock

• 3 tbsp fresh cilantro (chopped)

• 2 tbsp parsley (chopped)

Method

1. In a large sauté pan with a lid, heat the oil over medium heat. Add the rice and the onion and cook, stirring, until the rice turns white and very lightly brown. The onion will be tender and translucent.

2. Turn the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly and add the tomato sauce. Stir well. Stir in the chicken stock and turn up the heat. Bring to bubbling.

3. Cover and reduce the heat to low. Cook for 15 to 20 minutes or until almost all liquid is absorbed.

4. Remove the lid and fluff the rice with a fork. Gently fold in the chopped herbs. Season to taste with salt and pepper and serve.

Recipe Credits:

Skirt Steak with Avocado Chimichurri Recipe (simplyrecipes.com)

Chimichurri Rice - Good Cheap Eats