Place the skirt steak in a pan or bag. Pour the marinade over the meat and cover tightly. Place in the refrigerator for at least 3 hours or up to 24 hours.
Heat the grill to 500°F. Remove the meat from the marinate and place on the hot grill. Grill for 3 minutes then flip and cook for another 3 minutes, until steak is cooked to your desired temperature.
Let steak rest for 5 minutes (I like to wrap it in foil) before slicing. This is a very important step to ensuring your steak is juicy and tender.
Slice the meat against the grain, spoon the chimichurri over the meat and serve immediately.
Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. To reheat it, microwave it for up to a minute or until warm. You can also heat it in a pan over medium heat for 3-5 minutes, flipping it over halfway. Steak Temperature: I recommend using an instant read meat thermometer when grilling to ensure your steak is cooked to your desired doneness.