Grilled marinated skirt steak with chimichurri

Add more coal so the fire is hot; skirt steak is thin and wants hot and fast cooking to char before it overcooks.

Marinate the trimmed skirt steak in olive oil, lime juice, cumin, coriander, ancho chili, garlic, oregano and plenty of salt.

Grill, flipping a few times for even browning and rotating the angle to the grates; move it to the cooler side if it browns too fast before it is done.

Cut the steak into chunks along the grain, then slice each chunk against the grain.

Finish with chimichurri of cilantro, parsley, chili, shallot, garlic, olive oil, red wine vinegar and a little mustard.