COOK IT.
01
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.
02
Preheat your Phoenix Kettle Grill to 350°F on charcoal mode.
03
Take half of your chimichurri sauce mixture and marinate your skirt steak. Allow this to marinate for a few minutes.
04
Grill the steak to your desired temperature and then allow it to rest for 5-7 minutes before carving.
05
Serve with the other half of the chimichurri sauce and oven-dried tomatoes, and enjoy!