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Skirt Steak & Avocado Chimichurri

Skirt Steak & Avocado Chimichurri

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

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