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Grilled Skirt Steak with Avocado Chimichurri Serves 6 Avocado Chimichurri: 3 ripe Hass avocados, halved, seeded, and peeled 1 bunch mint, chopped 1/2 bunch Italian parsley, chopped 1/2 bunch chives, chopped 1/4 bunch cilantro, chopped 1 cup extra virgin olive oil 1/4 cup red wine vinegar Juice of 2 limes 4 cloves garlic, minced 1/2 teaspoon sweet paprika 1/4 teaspoon crushed red pepper Salt, to taste 3 pounds skirt steak Extra virgin olive oil Salt and freshly ground black pepper, to taste Cut avocado in 1/4- to 1/2-inch dice and set aside. In a medium bowl, whisk together remaining chimichurri ingredients. Gently stir in diced avocado. Let sit at least 30 minutes, allowing flavors to combine. About 30 minutes before cooking, remove skirt steak from refrigerator. Trim of any outer pieces of fat or silver skin. Marbling within beef should remain. Preheat grill or broiler to very hot. Pat skirt steak dry, brush with olive oil, and season generously with salt and pepper. Grill or broil steak, 2 minutes per side for rare. Or sear in a very hot sauté pan in 2 tablespoons vegetable oil for 2 minutes per side. Allow steak to rest several minutes on a cutting board then slice thinly at an angle, across the grain. Arrange on a platter, top with Avocado Chimichurri, and serve immediately. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
