Churrasco & Walnut Cilantro Chimichurri

By California Walnuts
Total Time
25 Mins
Serves
4
Meal
Dinner
Course
Main

DESCRIPTION

Juicy pan-seared skirt steak topped with a rich walnut cilantro chimichurri sauce.

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins
Calories
520
Total Fat
38
Saturated Fat
7
Trans Fat
0
Cholesterol
95
Sodium
480
Carbohydrates
5
Dietary Fiber
2
Total Sugars
1
Protein
42
Vitamin D
0
Calcium
55
Iron
4
Potassium
620

Ingredients

Walnut-Cilantro Chimichurri

  • 1 cup California walnuts
  • 1 cup fresh cilantro leaves, packed
  • 1 cup fresh flat-leaf parsley leaves, packed
  • 4 cloves of garlic
  • 2 Tbsp red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ½ cup olive oil plus 1-2 Tbsp as needed

Skirt Steak

  • 1.5 lbs skirt steak
  • 1 Tbsp avocado oil or high smoke point oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste

Preparation

Pan-Seared Steak

  1. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, swirling frequently, until golden and fragrant. Remove from heat and let cool.
  2. Add walnuts, cilantro, parsley, garlic, red wine vinegar, red pepper flakes, and salt to a food processor. Blend while streaming in 1/2 cup of olive oil until a chunky sauce forms. Transfer to a bowl and stir in additional olive oil, one tablespoon at a time, until you reach your preferred chimichurri consistency. Taste and adjust seasoning.
  3. Pat the skirt steak dry and season generously on both sides with salt, pepper and garlic powder.
  4. Heat a cast-iron skillet over high heat until smoking. Add avocado oil and sear the steak 2 to 3 minutes per side until a deep crust forms.
  5. Remove the steak and let it rest on a cutting board for 5 minutes. Slice thinly against the grain. Spoon walnut cilantro chimichurri generously over the top and serve with extra chimichurri in a small bowl for dipping.

Grilling Instructions (Alternative Method):

  1. Follow steps 1 and 2 above to prepare the walnut cilantro chimichurri and set aside.
  2. Pat the skirt steak dry and season generously on both sides with salt, pepper and garlic powder.
  3. Preheat an outdoor grill to high heat (450 to 500 degrees F). Brush the grill grates with oil to prevent sticking.
  4. Grill the steak 3 to 4 minutes per side over direct high heat, until nicely charred with visible grill marks and cooked to your preferred doneness (130 to 135 degrees F for medium-rare).
  5. Remove from the grill and let rest for 5 minutes. Slice thinly against the grain. Spoon walnut cilantro chimichurri generously over the top and serve with extra chimichurri in a small bowl for dipping.