Season the steaks generously on all sides with salt and pepper. Set aside.
In a food processor, combine the parsley, cilantro, oregano, red onion, garlic, lime juice, cumin, cayenne, pepper flakes, white wine vinegar, olive oil and a pinch of salt. Pulse until uniform and combined. Scrape the chimichurri sauce into a bowl and set aside until ready to serve the steak.
Preheat a grill pan over high heat. Place the skirt steaks on the hot grill pan and cook for 3 to 5 minutes per side.
Remove the steaks to a cutting board and let rest for 10 minutes before slicing across the grain. Serve with the chimichurri sauce.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Michelle Jones