Churrasco & Walnut Cilantro Chimichurri

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.

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.

Pat the skirt steak dry and season generously on both sides with salt, pepper and garlic powder.

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.

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.

Follow steps 1 and 2 above to prepare the walnut cilantro chimichurri and set aside.

Pat the skirt steak dry and season generously on both sides with salt, pepper and garlic powder.

Preheat an outdoor grill to high heat (450 to 500 degrees F). Brush the grill grates with oil to prevent sticking.

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).