Preheat grill to 400F. Season flank steak with salt and pepper and place in the fridge.
In a food processor place Italian parsley, cilantro, red bell pepper, 1 avocado, olive oil, red wine vinegar, juice from half a lime, and pulse until smooth.
Add chopped avocados from 2 avocados, and season with kosher salt and red pepper flake for some heat. Store in the refrigerator until ready to serve.
Grill flank steak about 5-7 minutes per side over direct heat until internal temperature reaches 135 for medium rare, 145 for medium. Let rest for 5 minutes
Slice flank steak against the grain in ½ inch strips and spoon over avocado chimichurri. Serve with tortillas or rice or just eat it on its own. Enjoy!