Wow your taste buds with these Avocado Chimichurri Steak Skewers. These juicy steak skewers are topped with creamy avocado chimichurri sauce and caramelized onions that makes it the perfect dish to kick off the official start of grilling season!
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A simple Cinco de Mayo celebration for two requires something a little more extraordinary than tacos. Don’t get me wrong. I have nothing against tacos. In fact, we probably eat them every other week, if not more. But a weekend celebration deserves a meal you wouldn’t necessary find on your menu week after week. It’s officially May and that means we’re one step closer to summer. So you’re probably back to uncovering the grill, cleaning off the grates, and firing it up! What’s better to make on the grill than skewers? And not just any skewers – steak skewers!
I used one piece of skirt steak to make these skewers. A pound of steak will feed two. Skirt steak is a little fattier than flank steak, but if cooked correctly, it’s the perfect cut of beef for skewers. If overcooked, it could get a little tough. That’s why it’s recommended that you marinade it first, which is exactly what I did! Before I fired up the grill, I trimmed some of the excess fat off of my steak. Then, I whipped up a quick marinade with soy sauce, lime juice, garlic, olive oil, and a pinch of cayenne. While my steak was marinading, I started on my chimichurri sauce.
Chimichurri sauce isn’t exactly Mexican. It originated in Argentina, but the flavors and ingredients used to make it are often found in Mexican cuisine. So I figured that it was good enough for a celebratory Cinco de Mayo dish! Not convinced? Well, I threw an avocado in it. So now it’s a creamy, semi-Mexican chimichurri sauce. That’s my story and I’m sticking to it! On a side note, did you know that you could put ripened avocados in the fridge? You guys! You need to start doing this! It actually keeps them fresh!
Honestly, it’s really, really good on steak! Like really, really good! The combination of jalapeño, parsley, cilantro, garlic, vinegar, and olive oil works so well with the delicious, charred and smokey flavor of grilled meat.
The finishing touch on this crazy delicious meal is caramelized onions. In my opinion, if you’re going to eat an onion, this is the best way to do it! Caramelizing onions makes them a little sweeter and balances out the flavor of these skewers. I wouldn’t leave them out and I’m a gal who doesn’t always like her food topped with onions!
- 1 lb. skirt steak
- 2 tbsp. soy sauce
- 1 tbsp. olive oil
- 1/2 tsp. honey
- 1-2 garlic cloves, minced
- Juice of 1 lime
- Pinch of cayenne pepper
- 1/4 cup red onion, sliced thin
- Salt and pepper, to taste
- 1 avocado, pitted
- 1/3 cup olive oil
- 3 garlic cloves
- 1 jalapeño, seeded
- 1/4 cup fresh parsley, stems removed
- 1/2 cup fresh cilantro, stems removed
- 2 tbsp. apple cider vinegar
- 1/2 tsp. sea salt
- Trim excess fat from the skirt steak. Pound it with a meat tenderizer on both sides. Then, cut against the grain into strips.
- In a large bowl, mix the soy sauce, olive oil, honey, minced garlic, lime juice, and pinch of cayenne together.
- Marinade steak at least one hour. Then, thread onto the skewers.
- Heat a grill to medium-high heat.
- Add the skewers to the grill and cook on each side about two minutes.
- Remove from the grill and allow to rest.
- To make the onions, add a little olive oil to a pan and season with salt and pepper. Cook on medium heat until the onions have softened and begin to crisp at the ends. Remove from heat.
- In a blender or food processor, add all of the ingredients and blend until smooth.
- Drizzle sauce over the steak skewers.
- Add the caramelized onions on top and serve with extra chimichurri sauce.
You cannot tell me that you wouldn’t want to eat a few of these bad boys with an ice cold margarita (or Corona and lime) this weekend. In fact, there’s a very big chance that I might be partaking in another chimichurri steak skewer fiesta myself!
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