Grilled Skirt Steak with Avocado Chimichurri

 

The Fourth of July is upon us, king of the grilling holidays.

As you ease back into the entertaining groove you haven't felt since late 2019, give this a try:  grilled skirt steak with a piquant, vibrant, chimichurri.  It's so easy that it'll leave you time to catch up with those friends you've only seen on zoom and facetime, and toast with your chilled rose' in person to the fabulous summer memories that lie ahead. 

Eight long weeks until Labor Day--enjoy every minute of it! :) 

-------------------------------------------

(WHAT YOU WILL NEED)

Enough skirt steak for your guests

2 cups parsley leaves, packed (if you like cilantro, you can use half cilantro/half parsley)

3 cloves garlic, roughly chopped

1/4 cup white wine vinegar

1/2 cup olive oil

juice of 1/2 lemon

1/2 teaspoon red pepper flakes (more if you like spice)

2 medium avocados, chopped

kosher salt/pepper

garlic powder

dried cumin

cuisinart

For Chimichurri:  add the parsley and chopped garlic to the cuisinart and pulse until fine.  Add vinegar, oil, lemon juice, and red pepper flakes--pulse until mixed together.  Add salt and pepper to taste.

Cover and chill in refrigerator  (I recommend only making it a few hours before eating)

Approx 1 hour before serving, add in the avocados and stir together gently, careful not to break them up.  Cover and keep in refrigerator until ready to serve.

Grilled skirt steak:

rub lightly with olive oil and season with salt, pepper, garlic powder, and a JUST A LITTLE  dried cumin (a little cumin goes a long way, trust me.  You don't want it to taste like your moms Tuesday night hard-shell taco meat from 1976...not that there's anything wrong with that...but that's not this lol)

ready for the grill

Grill and let rest, covered, for 10 minutes before serving with chimichurri.