Start by making your chimichurri at least 30 minutes before you fire up the grill - this is non-negotiable. Add the parsley, oregano, chopped garlic, and red pepper flakes to a food processor and pulse 8 to 10 times until finely chopped but not pureed. You want texture, not paste. Transfer to a bowl, stir in the red wine vinegar, extra virgin olive oil, salt, and pepper. Taste and adjust seasoning. Cover and let it sit at room temperature so the flavors can marry. The longer it sits the better it gets.

Pull your skirt steak out of the refrigerator 30 to 45 minutes before cooking. This allows the meat to come up closer to room temperature which promotes more even cooking across the thin cut. Pat the steak completely dry with paper towels - moisture is the enemy of a great sear. Dry surface equals better crust, full stop.

Coat both sides of the steak lightly with olive oil, then season generously with kosher salt, cracked black pepper, garlic powder, and smoked paprika. Press the seasoning into the surface with your hands. You want full coverage on every inch of that steak. Let it rest on a wire rack while your grill heats up.

Fire up the grill. For charcoal, use a chimney starter and light a full chimney of lump charcoal. Once the coals are fully ashed over and glowing orange, dump them into the firebox and spread them in an even layer under the grate for direct heat. Cover the grill and let the grate preheat for 5 minutes. You are targeting 500 to 600 degrees Fahrenheit at the grate level. Hold your hand 2 inches above the grate - if you cannot hold it there for more than 1 second, you are at the right temp. That is the heat you need.

Lay the skirt steak directly over the hot coals. Do not touch it for the first 3 to 4 minutes. You are listening for a constant aggressive sizzle - if it goes quiet, your grill has lost heat and you need to add more coals or move to a hotter zone. After 3 to 4 minutes, check for a deep mahogany crust with slight char developing on the edges. That is your visual cue to flip.

Flip the steak and cook for another 3 to 4 minutes on the second side. Skirt steak is thin so it cooks fast. Start checking your internal temp after the first 2 minutes on the second side. You are shooting for 125 to 130 degrees Fahrenheit for medium-rare, knowing it will climb another 5 degrees while resting. If you want medium, pull at 135 degrees. Do not go past 140 degrees or you will lose the tenderness that makes this cut special.

Pull the steak off the grill and transfer it immediately to your cutting board. This is critical - rest the meat for at least 5 to 8 minutes before cutting. Cutting too early sends all those juices running out onto the board instead of staying in the meat. Tent loosely with foil to hold some heat but leave the ends open so the crust does not steam and go soft.

After resting, identify the grain direction of the skirt steak - the muscle fibers run lengthwise and they are very visible. You must slice against the grain, cutting perpendicular to those fibers at a slight bias angle. Aim for slices about a quarter-inch thick. This is the single most important step for tenderness. Skirt steak sliced with the grain will be chewy and tough. Against the grain it will be butter-tender.

Arrange the sliced steak on a serving platter or wooden board. Spoon a generous amount of chimichurri directly over the top and serve the rest on the side. The bright green herb sauce against the dark char of the steak is one of the most beautiful things you will ever plate off a grill. Serve immediately while the steak is still warm and the chimichurri is fresh and vibrant.