Ingredients:

  • 1.5 lbs (680g) skirt steak, trimmed
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 ripe avocado, pitted and diced
  • ¼ cup (60ml) olive oil
  • ¼ cup (15g) fresh cilantro, chopped
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tablespoons (30ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1 small red chili, finely chopped (optional)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground

Instructions:

  1. Combine all chimichurri ingredients in a blender or food processor. Pulse until mostly smooth, leaving some texture. Season to taste. Alternatively, finely chop all ingredients and mix well in a bowl. Set aside.
  2. In a bowl, whisk together olive oil, salt, pepper, smoked paprika, and garlic powder. Add the skirt steak and coat evenly. Let it marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
  3. Preheat grill to medium-high heat (about 400-450°F or 200-230°C). If using a cast-iron skillet, heat it over medium-high heat until smoking slightly.
  4. Place the steak on the hot grill grates or in the hot skillet. Cook for 3-5 minutes per side for medium-rare (internal temperature of 130-135°F/54-57°C), or longer for desired doneness. (Use a meat thermometer for accuracy!). Avoid overcooking; skirt steak is best served medium-rare to medium.
  5. Remove the steak from the grill/skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Slice the steak against the grain into thin strips. Top with the avocado chimichurri and serve immediately.