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Recipes

Skirt Steak with Avocado Chimichurri

Servings: 4
Prep time: 15 minutes
Marinating time: 8 hours
Cook time: 10 minutes

Ingredients

Marinade

  • Juice and zest of 1 lime
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 pound skirt steak

Avocado Chimichurri

  • 1 large avocado, chopped
  • 1 cup cilantro, chopped
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 3 tablespoons red wine vinegar

Other ingredients

  • 2 tablespoons olive oil

Directions

  1. Mix the ingredients for the marinade. Place the steak in a flat container or dish and pour the marinade over the steak. Refrigerate for 6-8 hours.
  2. After the steak is done marinating, mix all the ingredients for the chimichurri. Set aside.
  3. Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Cook the steak for 2-4 minutes per side.
  4. Remove the steak from the skillet and let it rest for 10 minutes. Slice and top with avocado chimichurri when ready to serve.
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About Colombia Avocado Board

The mission of CAB is to build the tools to work in sync with the Hass Avocado Board to cultivate consumers in the United States by aligning growers, exporters, and importers together under one cohesive marketing effort focused on Colombian avocados.  The CAB was created in late 2020 and operates under the authorization of the Hass Avocado Promotion, Research, and Information Act of 2000 (7 U.S.C. 7801-7813).  For more information or a full list of the Board of Directors and committee assignments, please email [email protected].