Tangy & fresh, this combination will leave you with no left-overs! Meaty flavors with citrus and herbs...why wouldn't you try this? Take a half hour from start to finish and come back for another Triple C Skirt Steak! 

Ingredients: 

Marinated Triple C Skirt Steak: Marinate for at least 3 hours ( I did overnight)

• 1 Triple C Skirt Steak
• 1 tsp. course salt 
• 1 tsp. course black pepper 
• 2 tbs. Olive Oil 
• 1/4 c. soy sauce 
• 1/4 c. Worcestershire sauce 

Avocado Chimichurri Sauce: 

• 1 c. cilantro 
• 3 garlic cloves, chopped 
• Some salt! 
• 1/2 tsp ground cumin 
• 1 tsp red pepper flakes 
• 1/4 cup red wine vinegar 
• 1/4 cup olive oil 
• 1 ripe avocado, diced 

Preparation: 

• Add Triple C Skirt Steak to a quart size zip-block 
• Add all marinade ingredients to zip-block 
• Seal, mix, and put in the fridge for 3+ hours 
• In a food processor; add cilantro + garlic + salt + cumin + red pepper flakes and pulse about 6-8 times. 
• Add red wine vinegar + olive oil and pulse another 5-6 times. 
• Add chimichurri to a small bowl and mix avocado, set aside in the fridge.

When you are ready to cook your steak: 

• Heat up your cast iron pan on medium to medium high heat 
• Place Skirt steak and a little bit of the marinade to the cast iron. 
• Cook for about 3-4 minutes on each side, be sure not to over cook! 
• Medium Rare is best for this cut!
• Remove from cast iron and let rest for 5 minutes
• Cut skirt steak against the grain & pour your chimichurri sauce over the top. 

Devour this with, or without (haha), company! 

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