Skirt Steak with Avocado Chimichurri

Ingredients

• 1 cup cilantro leaves, packed
• 1 cup parsley leaves, packed
• 1 tablespoon roughly chopped garlic
• 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
• 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

1. Make the chimichurri: Put the cilantro, parsley, garlic, salt, cumin, and red pepper flakes in a food processor. Pulse about 5 pulses, just until the herbs are roughly broken down. Pour in the red wine vinegar and pulse 5 times, then add the olive oil and pulse 5 times more. The sauce should look blended, with the herbs still a little textured.
2. Add the avocado: Spoon the chimichurri into a medium bowl. Cut the avocado into 1/2-inch dice, add it to the bowl, and fold it in gently so it stays mostly intact. Cover the bowl and chill it until you need it.
3. Cut the steak: If your skirt steak is one long piece, slice it across the grain into 2 to 3 shorter sections, each about 5 to 7 inches long, so the meat fits more comfortably in the skillet.
4. Dry and season the steak: Blot every side of the steak well with paper towels. You want the exterior very dry so it can brown instead of steam. Season both sides generously with salt and pepper.
5. Heat the pan: Set a large 12-inch cast-iron skillet over high heat for 3 minutes. When the skillet is hot, add the olive oil.
6. Cook the steak: Using tongs, carefully lay the steak in the skillet, then press it down in a few spots to help the meat meet the hot pan. Sear the first side until browned, about 2 to 4 minutes, depending on how thick the steak is. Turn it over and cook for another 2 to 4 minutes. For medium-rare, cook until the center registers 130ºF. If the pan is crowded, cook the steak in two batches.
7. Rest the steak: Move the steak to a cutting board, tent it loosely with foil, and let it sit for 10 minutes before cutting.
8. Slice and serve the steak: Position your knife at a 45-degree angle and cut against the grain into slices about 1/4-inch thick. Arrange the skirt steak on a serving plate and spoon the avocado chimichurri over the top, or serve the sauce alongside.