Top Sirloin Steak with Avocado Chimichurri
- To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator.
- When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks, generously top with the avocado chimichurri, and serve.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.
Directions
- To make chimichurri, place parsley, cilantro, garlic, vinegar, 1/2 tsp salt, pepper flakes and black pepper in a food processor and pulse until finely chopped (see Options). Pour in the 1/2 cup olive oil and pulse to combine. Add a bit more oil if you find the chimichurri too thick. Transfer chimichurri to a medium bowl, mix in the avocado, cover and refrigerate until needed. It will keep for many hours in the refrigerator.
- When ready to cook the steaks, take the avocado chimichurri out of the refrigerator. Pat steaks dry with paper towel; season with salt and pepper. Place oil in a very large, heavy skillet set over medium-high heat (see Options). When the oil is hot, add steaks to the skillet and pan-sear to the desired doneness, allowing about 3 minutes per side for rare, and 3 to 4 for medium rare. Plate the steaks, generously top with the avocado chimichurri, and serve.
Options: If you don’t have a food processor, you could finely chop the garlic, parsley and cilantro on a board. Now set them in a bowl and finish the chimichurri by mixing in the vinegar, salt, pepper flakes, oregano, pepper, oil and avocado. Instead of searing the steaks in a skillet, brush each one with 1 tsp oil and grill them, over medium-high heat, on a barbecue or indoor grill, to the desired doneness.
