del rey avocado chimichurri
1 ripe Del Rey Avocado, diced
1 cup fresh parsley, chopped
½ cup fresh cilantro, chopped
3 cloves garlic, minced
¼ cup red wine vinegar
½ cup olive oil
Salt and pepper, to taste
Red pepper flakes (optional, for heat)
skirt steak
1½–2 lbs skirt steak
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
Prep Time: 15 mins
Marinate Time: 30 mins–4 hrs
Cook Time: 6–8 mins
Servings: 3–4
1 In a bowl, combine minced garlic, olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper. Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated. Allow it to marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2 In a food processor or blender, combine chopped parsley, chopped cilantro, minced garlic, red wine vinegar, and olive oil. Pulse until smooth. Season with salt, pepper, and red pepper flakes if desired. Adjust seasoning to taste. Pour over a bowl of diced Del Rey Avocado and set aside.
3 Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and discard any excess marinade. Place the skirt steak on the grill and cook for 3–4 minutes per side for medium–rare, or until desired doneness is reached. Cooking time may vary depending on the thickness of the steak. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes.
4 Slice the skirt steak against the grain into thin strips. Arrange the sliced steak on a serving platter. Top steak with Del Rey Avocado chimichurri or serve on the side as a dipping sauce. Serve immediately and enjoy your delicious summer meal!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
