1. Prepare Vegetables

   Finely chop parsley and cilantro (using tender stems and herbs). You can bunch the herbs together for faster chopping. Finely chop chives. Halve jalapeño and remove the seeds with a small spoon. Cut into small dice. Peel and mince garlic.

   • 1/4 bunch , finely chopped Italian Parsley
   • 1/4 bunch , finely chopped Fresh Cilantro Leaf
   • 1/2 bunch , minced Fresh Chives
   • 1 , seeds removed & finely chopped Green Jalapeño Pepper
   • 1 , minced Garlic Clove
2. Prepare Avocado

   Halve the avocados and remove the pit. Slice the avocado halves and slide your finger underneath the peel to remove it. Cut into large dice and place in a bowl.

   • 4 , diced Avocados
3. Season Salad

   Zest and juice the lime into the bowl of avocado. Add the herbs, garlic and jalapeno. Season with salt and mix to combine.

   • 1 , zested & juiced Lime
   • 1/3 cup Extra Virgin Olive Oil
   • 1/2 tsp Kosher Salt
4. Season Steak

   Smash garlic cloves. Heat a large skillet (preferably cast iron) over high heat. While pan is preheating, season skirt steak with salt and pepper on all sides.

   • 4 , smashed Garlic Cloves
   • 1 lb , cut into 4 equal pieces Skirt Steak
   • 1 tsp Kosher Salt
   • 1/4 tsp Black Pepper
5. Sear Steak

   Add oil to the preheated pan. Add skirt steak and lower heat to medium-high. Cook steaks for 3 minutes on one side. Flip the steaks and continue cooking for another 3 minutes or until cooked medium (or to your liking). Add butter and garlic and baste steaks for about 30 seconds. Remove steaks from the pan and let rest for 5 minutes before slicing and serving. Meanwhile, prepare the salad.

   • 1 Tbsp Extra Virgin Olive Oil
   • 2 Tbsp Unsalted Butter
6. Season Watercress

   Place the watercress to a bowl. Juice in lime and add the pistachios. Season with olive oil and salt, and toss to coat.

   • 2 bunches Watercress
   • 1/4 cup Dry Roasted Unsalted Pitaschio Nuts
   • 1/2 , juiced Lime
   • 1/2 Tbsp Extra Virgin Olive Oil
   • 1/4 tsp Kosher Salt
7. Serve & Enjoy

   Slice the steaks against the grain and serve with herbed avocado and salad. Enjoy!

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	Amount per serving	Daily value percentage
Calories	860 kcal
Total Fat	73 g	94%
Total Saturated Fat	19 g	94%
Unsaturated Fat	54 g
Cholesterol	95 mg	32%
Sodium	1140 mg	50%
Total Carbohydrate	24 g	9%
Good Source: Fiber	14 g	50%
Sugars Total	3 g
Good Source: Protein	28 g	55%
Good Source: Vitamin C	70 mg	80%
Calcium Ca	147 mg	10%

Load More

	Amount per serving	Daily value percentage
Iron Fe	6 mg	35%
Vitamin D	0.1 µg	0%
Potassium K	1510 mg	30%
Vitamin E	8.5 mg	60%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	1 mg	70%
Niacin	8 mg	50%
Pantothenic Acid	4 mg	80%
Vitamin B-6	1.1 mg	70%
Folate (B9)	168 µg	40%
Excellent Source: Vitamin B12	6 µg	250%

By Innit Culinary Team