Cumin Chimichurri Skirt Steak with Avocado and Charred Corn Salad

This recipe brings together the bold, beefy flavor of skirt steak with a vibrant, herbaceous chimichurri that gets a warm twist from ground cumin. The chimichurri-Argentina’s answer to pesto-is bright with cilantro, garlic and chili and it’s the perfect drizzle for the seared steak.

On the side, a hearty salad of roasted sweet potatoes, charred corn, red onion, creamy avocado and sweet grape tomatoes adds color and texture. It’s a balanced, satisfying meal that feels both wholesome and indulgent, ideal for a summer dinner or a special weeknight treat.

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Ingredients

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

12 ounce Skirt SteakView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. Peel the sweet potatoes and cut into ½-inch cubes. Cut the corn kernels off the cob. Halve and peel the red onion, then cut into ⅓-inch-thick slices. Mince the garlic clove. Mince the chili pepper, removing ribs and seeds for less heat if desired. Finely chop the cilantro. Halve the lemon and lime. Halve the grape tomatoes.
2. Toss the sweet potato cubes on a baking sheet with a drizzle of vegetable oil and a generous pinch of salt and pepper. Roast until browned and slightly crispy, 20-25 minutes, tossing halfway through.
3. Set aside 1 tablespoon of chopped cilantro for garnish. In a small bowl, combine the remaining cilantro, ½ teaspoon cumin, 3 tablespoons olive oil, a pinch of minced garlic, minced chili (to taste) and a squeeze of lemon juice. Season generously with salt, pepper and additional garlic or lemon to taste. Set aside.
4. Toss the sliced red onion on another baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper. Roast for about 5 minutes, until just starting to soften. Add the corn kernels to the same sheet, toss and return to the oven. Continue roasting until both the onion and corn are just beginning to char, about 7 minutes more.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the skirt steak all over with salt and pepper. Add to the pan and cook to your desired doneness, 2-4 minutes per side. Remove from the pan and let rest for 5 minutes before thinly slicing against the grain.
6. Halve, pit and peel the avocado, then cut into cubes. In a medium bowl, combine the roasted sweet potatoes, charred corn and onion, avocado cubes, halved tomatoes, reserved cilantro, a squeeze of lime juice and any remaining minced chili (to taste). Season with salt and pepper. Divide the salad and sliced steak between plates. Drizzle the chimichurri over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed for thickness.

How do I store leftovers?

Store the steak and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a pan.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be made up to 2 days in advance and stored in the fridge. Bring to room temperature before serving.