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Cumin Chimichurri Skirt Steak

with a Summery Avocado and Charred Corn Salad

Cumin Chimichurri Skirt Steak

Juicy skirt steak gets a smoky cumin-chimichurri finish, served with a bright avocado and charred corn salad for a fresh, summery dinner.

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Ingredients

For 2 servings

  • 1 unit Avocado
  • 1 unit Chili Pepper
  • ½ ounce Cilantro
  • 1 unit Corn on the Cob
  • ½ teaspoon Cumin
  • 1 clove Garlic
  • 4 ounce Heirloom Grape Tomatoes
  • 1 unit Lemon
  • 1 unit Lime
  • 1 unit Red Onion
  • 12 ounce Skirt Steak
  • 12 ounce Sweet Potatoes

Additional Ingredients

  • 3 tablespoon Olive Oil
  • Pepper
  • Salt
  • 1 tablespoon Vegetable Oil
Cumin Chimichurri Skirt Steak
American
PDF
DifficultyEasy
Total Time45m
Calories880
Protein38g
Carbs52g
Fat61g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain FriendlySpicy

Swaps and substitutions

For a vegetarian version, swap the steak for grilled portobello mushrooms or hearty beans to keep the meal satisfying. If you need to avoid allium or heat, leave out the onion, garlic, and chili pepper and lean on extra lime, cilantro, and avocado for freshness.

What to serve with it

Serve with warm tortillas, a crisp green salad, or extra roasted vegetables to round out the smoky, spicy steak and bright summer salad. A chilled citrusy drink or light beer also works well with the bold flavors.

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