A minimum of 30 minutes, though ideally the night before, assemble and set the meat to marinade:

1. Combine all of the marinade ingredients in a large glass bowl.
2. Add the skirt steak, making sure that it is covered completely by the marinade.
3. Cover and place in the refridgerator to marinate.

Griling the steak:

1. Prepare the grill by lightly oiling the grates. For a gas grill, preheat to medium-high heat.
2. Once the grill is properly hot, grill steak until a deep brown crust forms, about 2–3 minutes per side.  If you choose to use an instant-read thermometer, the center should register 115° F - 120° F for medium-rare or 125° F - 130° F for medium. I prefer to grill this cut of meat to medium-rare.
3. Remove steak from heat and allow to rest for 10 minutes in order to lock in more of its juices. I prefer to let mine rest directly on a bamboo cutting board, and then serve from the cutting board to minimize dishes.
4. Cut the Grilled Skirt Steak into strips, against the grain in order to maximize the tenderness in each bite.
5. Serve with Avocado Chimichurri Sauce