Add a little Argentinian flair to pan-seared skirt steak.
Skirt steak is often the cut of choice for popular dishes like fajitas.
Its a culinary duo that will get devoured fast!
Jessica Gavin
What Is Skirt Steak?
Skirt steak is sold as a long and relatively thin strip of meat in most grocery stores.
It comes from the short plate (diaphragm area) of the steer found under the rib section.
Jessica Gavin
Its an affordable cut that sells quickly.
The outside skirt is more tender in texture.
What makes it unique is its coarse visible muscle fibers that create small pleats like a skirt.
Jessica Gavin
How To Cook Skirt Steak
Learning how to cook skirt steak is simple.
Whats in Chimichurri?
you might also chop the herbs with a chefs knife if a processor isnt handy.
Jessica Gavin
Kosher salt, cumin, and red pepper flakes add savory seasonings with a hint of heat.
Red wine vinegar provides pungency to the sauce to complement the rich meat.
A high-quality extra-virgin olive oil gives a slight fruitiness and body to the sauce.
Jessica Gavin
I wait until the very end to dice the avocado to keep it bright green in color.
The creamy lime green fruit adds mini creamy bits to the sauce.
The sauce can be stored in an airtight container in the refrigerator for two days.
Jessica Gavin
Looking for More Great Steak Recipes?
Pulse until the leaves are coarsely chopped, about 5 pulses.
Add the red wine vinegar, pulse 5 times.
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Add the olive oil, pulse 5 times.
The chimichurri sauce should be emulsified and the herbs coarsely chopped.
Transfer the chimichurri sauce to a medium bowl.
Jessica Gavin
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.
Jessica Gavin
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.
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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.
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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 130F.
Work in two batches if needed.
Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing.
