Skirt Steak Or Chicken Platter With Chive Chimichurri & Smashed Avocado
+ Crispy Potatoes.
DIFFICULTY: Easy
PREP + COOK TIME: 60 minutes
Ingredients
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Ingredients ✴
Steak or Chicken Marinade:
Juice of 1 orange or tangelo (about ¼ cup juice)
Juice of 1 lime (about 2 Tbsp juice)
4 fat cloves garlic, minced
¼ brown onion, finely grated on a microplane
3 Tbsp extra-virgin olive oil
2 Tbsp each soy sauce & brown sugar
1 Tbsp Worcestershire sauce
1 tsp each smoked paprika, dried oregano & table salt
700g beef skirt steak OR
6 free-range boneless chicken thighs
Chilli & Chive Chimichurri:
1 bunch fresh chives (about 15g)
1 ½ cups (2 large handfuls) coriander leaves, packed
1 green chilli, deseeded if desired
2 cloves garlic, peeled
¼ small brown onion, peeled
¼ cup fresh lime juice (juice of about 2 limes)
¼ cup extra-virgin olive oil
2 tsp white sugar
½ tsp each table salt & chilli flakes
To Serve:
Crispy roasted potatoes (see tip)
Smashed avocado, cherry tomatoes, coriander & tortillas
Directions
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Directions ✴
Steak or Chicken Marinade: Combine the orange juice, lime juice, garlic, onion, olive oil, soy sauce, brown sugar, Worcestershire sauce, smoked paprika, oregano and salt together. This will make enough marinade for both chicken and beef if you wanted to cook both!
Pat the beef or chicken dry with a paper towel. Add the meat to a bowl and pour over the marinade. Set aside to marinate at room temperature for 1-2 hours, or in the fridge if you are marinating it for longer.
When ready to cook, preheat your BBQ to high (or cook the meat in a skillet or griddle pan). Drain the excess marinade off the meat and discard. If you are doing a skirt steak, get the BBQ grill ripping hot! Sear the beef for 1 minute on each side, or until charred. Make sure you don’t overcook the skirt steak as it is much thinner than a regular steak. Set aside to rest for slicing against the grain. If using chicken, BBQ it over medium heat for about 6-7 minutes each side, until charred and cooked through.
Chilli & Chive Chimichurri: Add all of the ingredients to a nutribullet or mini food processor and blitz together, until smooth. Season to taste with salt and set aside to serve.
To Serve: Serve the chicken or beef, roasted potatoes, smashed avocado, coriander, tortillas and chimichurri on a large platter for everyone to build their own plates.
Tip* For the roasted potatoes, I diced up some Agria potatoes and cooked them in salted boiling water, until completely tender. I then heated up some olive oil (about ⅓ cup) in a roasting dish in an oven at 210°C. Once the potatoes were boiled, I drained them in a colander and let them steam dry for a few minutes, before tipping them into the hot roasting dish with the hot oil. Give them a toss in the hot oil and season well with salt. I then returned the tray to the oven and roasted the potatoes for about 30 minutes, until very golden and crispy. You can add some rosemary and garlic cloves if you like!