Page 35 - August 2022

Dinner

Skirt Steak with Avocado Chimichurri

Ingredients and pulse. Add the olive oil and pulse.

Chimichurri: Transfer to a bowl and add the chopped
1 cup cilantro leaves avocado, gently stirring to combine.
1 cup parsley leaves Keep in the frige until needed.

1 tablespoon chopped garlic
1/2 tablespoon kosher salt For the skirt steak:

1/2 teaspoon red pepper flakes Cut the steak across the grain into 2 or 3
1/2 teaspoon ground cumin smaller pieces. Pat the steaks dry on each
1/4 cup red wine vinegar side with paper towels and generously

1/2 cup extra virgin olive oil season each side with salt and pepper.
1 medium avocado, diced

Skirt Steak: Heat a large pan over high heat for 3
1 pound skirt steak minutes and add the olive oil. Using
1 teaspoon kosher salt tongs, add the steaks to the pan. Sear

1/2 teaspoon black pepper until browned, about 2-4 minutes, then
2 tablespoons olive oil flip and sear another 2-4 minutes.

Directions Rest the steaks on a cuttin board tented
For the chimichurri: with foil for 10 minutes before slicing

In a food processor, add the cilantro, into strips. Place on a plate and cover
parsley, garlic, salt, cumin and red with the chimichurri sauce.

pepper. Pulse until everything is coursely
chopped. Add the red wine vinegar, Serve with any desired sides.

myindigosun.com 35