Prepare the Chimichurri Sauce:

• In a food processor, add cilantro, parsley, garlic, salt, cumin, and red pepper flakes. Pulse about 5 times until coarsely chopped.
• Add red wine vinegar, pulse 5 times.
• Add olive oil, pulse 5 times until emulsified but still slightly chunky.

Add the Avocado:

• Transfer the chimichurri sauce to a medium bowl.
• Dice the avocado into ½-inch cubes and gently stir it into the chimichurri.
• Cover and refrigerate until ready to use.

Prepare the Steak:

• If the skirt steak is in a long strip, cut it into 5-7 inch pieces for easier handling.
• Pat dry the steak with paper towels to ensure a crispy sear.
• Generously season both sides with salt and pepper.

Cook the Steak:

• Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat.
• Sear the steak for 3-4 minutes per side for medium-rare or until desired doneness.
• Transfer to a cutting board and let it rest for 5 minutes.

Serve and Enjoy:

• Slice the steak against the grain into thin strips.
• Spoon the avocado chimichurri over the steak and serve immediately.