Ingredients:

For the Skirt Steak:

1.5 lbs skirt steak
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
For the Avocado Chimichurri:

1 ripe avocado, diced
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

Instructions:

Prepare the Steak:

In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the skirt steak.
Let the steak marinate at room temperature for about 15 minutes.
Cook the Steak:

Heat a grill or a cast-iron skillet over medium-high heat. Cook the skirt steak for about 3-4 minutes per side for medium-rare, or to your desired doneness.
Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.
Make the Avocado Chimichurri:

In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes (if using), salt, and pepper.
Gently fold in the diced avocado, mixing just enough to combine without mashing the avocado.
Serve:

Slice the skirt steak into thin strips and top with a generous spoonful of avocado chimichurri.
Notes:

Serve with roasted vegetables, a side of rice, or warm tortillas for a complete meal.
Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins | Kcal: Approx 450 | Servings: 4