Directions
- To make the chimichurri, combine parsley, garlic, bay leaves, dry oregano, red pepper flakes, salt, pepper, avocado oil, and red wine vinegar. We recommend using a food processor on a low speed to fully incorporate.
- Preheat your Phoenix Kettle Grill to 350°F on charcoal mode.
- Take half of your chimichurri sauce mixture and marinate your skirt steak. Allow this to marinate for a few minutes.
- Grill the steak to your desired temperature and then allow it to rest for 5-7 minutes before carving.
- Serve with the other half of the chimichurri sauce and oven-dried tomatoes, and enjoy!
