Skirt Steak with Avocado Chimichurri

Ingredients:

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For the Avocado Chimichurri Sauce: 1 cup cilantro leaves, packed 1 cup parsley leaves, packed 1 tablespoon garlic, roughly chopped 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil 1 medium avocado, diced (about 1 cup) For the Skirt Steak: 1 pound skirt steak 1 teaspoon kosher salt (as needed for seasoning) 1/2 teaspoon black pepper (as needed for seasoning ) 2 tablespoons olive oil Directions:

Prepare the chimichurri sauce: Add cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses.
Add the red wine vinegar, pulse 5 times.
Add the olive oil, pulse 5 times to emulsify. The sauce should have a coarse texture.
Add the avocado: Transfer the chimichurri sauce to a medium bowl.
Dice the avocado into 1/2-inch pieces and gently stir into the sauce.
Cover and refrigerate until ready to use.
Cut the steak: If necessary, cut the skirt steak across the grain into 2 to 3 smaller pieces to fit the pan.

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