Rich beefy flavor with a bright citrusy finish, this is dinner made simple! I love when food makes me smile & this surely did it! 

Chimichurri Ingredients: 

• 1 avocado, cubed 
• 3 garlic cloves, minced 
• 1 c. cilantro 
• 1 1/2 tbs. red pepper flakes 
• 1 1/2 tbs. cumin
• 1/4 c. Cardenas Lime olive oil 
• 1/4 c. red wine vinegar 
• 1 lime, juiced 
• 1/2 lime zested. 
• Cherry Tomatoes, halved

Skirt Steak Ingredients:

• 1 Triple C Skirt Steak
• Cardenas Lime Olive Oil 
• Salty Acres Chili Lime Salt 
• Cracked Black Pepper 

Preparation: 

• In a food processor combine garlic, cilantro, cumin & red pepper flakes. Pulse a few times. 
• Add olive oil, red wine vinegar & lime juice; pulse about 5 more times until well mixed 
• Add sauce to a bowl & add avocado, tomatoes & lime zest. Mix well and set aside. 
• Pat skirt steak dry & heat up lime olive oil in your cast iron over medium high heat. 
• Crack some chili lime salt and pepper on each side of your skirt steak 
• Cook in cast iron about 4 minutes on each side until 130° or medium rare. 
• Remove from heat & let rest for about 4-5 minutes 
• Be sure to cut thin and against the grain to ensure tenderness. 
• Top with Avocado chimichurri & voila!! 

Seriously one of my favorite meals, I typically don't even make a side dish, however a fresh salad would compliment it nicely

Made with love, by Corie