Mouthwatering Cilantro Lime Skirt Steak with Chimichurri

For the steak:
1. Combine all ingredients (except steak) in a bowl.
2. Put steak in a Ziploc bag, add marinade, seal the bag and squish everything around to coat the steak.
3. Refrigerate for up to 4 hours, taking steak out of the fridge approximately 30 minutes before grilling to bring to room temperature.
4. Preheat your grill to medium high heat. When grill is hot remove the steak from the marinade and put it on the grill. Grill steak on medium high to desired done-ness (approximately 5 minutes per side depending on thickness of meat). Remove steak from grill onto a platter and let it rest before slicing against the grain.

For the chimichurri sauce:
1. Place jalapeno, onion and garlic in a food processor and blend until chopped.
2. Add herbs.
3. Add rest of ingredients and blend until combined.
4. Serve sliced steak topped with the sauce.