Skirt Steak with Avocado Chimichurri - Oregon Valley Farm

Skirt Steak with Avocado Chimichurri

Share on facebook
Share on twitter
Share on linkedin
Share on email
Skirt Steak with Avocado Chimichurri

Skirt steak is a long and relatively thin strip of meat that comes from the short plate (diaphragm area) of the steer found under the rib section.

This cut is one of my favorites as it is not only very flavorful and tender, but so versatile for many different kinds of recipes. It’s one of those you can grill up and put on top of so many different things for a boost of protein.

This recipe is SO good and just adds to the already amazing flavor of this cut.

INGREDIENTS:

For the avocado chimichurri sauce:

  • 1 cup cilantro leaves, packed
  • 1 cup parsley leaves, packed
  • 1 Tbsp roughly chopped garlic
  • 1/2 tsp pink Himalayan or sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup avocado or olive oil
  • 1 medium avocado, diced about 1 cup

For the skirt steak:

  • 1 pound skirt steak
  • 1 tsp pink Himalayan or sea salt, for seasoning
  • 1/2 tsp black pepper, for seasoning
  • 2 Tbsp avocado or olive oil

    DIRECTIONS:

    For the 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 sauce should be emulsified and the herbs coarsely chopped.

    Transfer the chimichurri sauce to a medium bowl. Dice the avocado and add it to the sauce; gently stir to combine. Cover and refrigerate until ready to use.

    For the steak: 

    If needed (to fit in the pan), cut the steak across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length.

    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 oil.

    Add the steak to the pan, then press down on the surface a few times for more even cooking. 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. Cook to desired “doneness”.

    Transfer steak to a cutting board and let rest for 10 minutes before slicing.

    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.

    Buy Beef for this Recipe

    Skirt Steak is a long narrow cut of beef from the plate section. It is known for it’s flavor and is great for grilling.

    Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef. See all our beef options.

    Delicious, healthy and fun recipes for the family

    Pumpkin Keto Chili
    Beef

    Pumpkin Keto Chili

    It is soup and chili weather in Oregon this weekend and I am feeling “all things Fall”, so I made this Pumpkin Keto Chili recipe

    Zucchini Carbonara
    Pasta

    Zucchini Carbonara

    It’s just about Fall in Oregon which means it is zucchini season! This is an awesome recipe to make using your delicious, home grown zucchinis.

    Ready to Buy Healthy, High Quality Meats?

    Oregon Valley Farm is a family business located in beautiful NW Oregon. We sell affordable, high quality, grass fed & finished, antibiotic & hormone free beef, pork and chicken.

    Receive Deals & Recipes!

    Get $50 off your first order over $150

    Sign up for our email newsletter to receive recipes, deals and stay up to date with changes and receive $50 off your first order of $150 or more!