Prepare the Chimichurri: In a medium bowl, combine the chopped parsley, coriander, minced garlic, diced shallot, dried oregano, and red pepper flakes. Pour in the extra virgin olive oil, red wine vinegar, and lemon juice. Stir well, then season with a generous pinch of salt and black pepper. Taste and adjust the vinegar or salt as you like. You should see a vibrant, loose sauce that smells intensely of fresh herbs. Cover and set aside at room temperature to allow the flavours to meld.

Prepare the Steak: Pat the skirt steak dry with paper towels. This is crucial for a good sear. Drizzle the 2 tablespoons of olive oil over the steak and rub it in on all sides. Season generously with the 2 teaspoons of salt and 1 teaspoon of pepper, pressing the seasoning into the meat. You'll notice the surface becoming slightly tacky.

Preheat the Grill: Heat your grill (charcoal or gas) or a heavy-bottomed griddle pan over high heat. You want it screaming hot. Hold your hand about 15cm above the grates; you should only be able to keep it there for 2 seconds. A clean, hot grill is essential for those beautiful, caramelised marks.

Sear the Steak: Place the steak on the hottest part of the grill. Listen for a loud, satisfying sizzle. If you don't hear it, the grill isn't hot enough. Cook for 3-4 minutes without moving it. You'll see the edges begin to brown and the surface will develop a dark, mahogany crust. Flip the steak using tongs, not a fork (to avoid losing juices).

Finish Cooking: Cook for another 3-4 minutes on the second side for medium-rare. For a 2cm thick steak, aim for an internal temperature of 52-54°C when you insert an instant-read thermometer into the thickest part. The steak should feel springy but firm when pressed with your fingertip.

Rest the Steak: This is the most important step. Transfer the steak to a cutting board and tent it loosely with a sheet of aluminium foil. Let it rest for 8-10 minutes. During this time, the juices will redistribute throughout the meat. If you cut it immediately, you'll see those precious juices run out onto the board, leaving the meat dry.

Slice and Serve: After resting, place the steak on a clean cutting board. Look closely at the grain of the meat – it will run in long, obvious lines. Using a sharp knife, slice the steak against the grain into 1cm thick strips. You'll see the fibres are short, which makes each bite exceptionally tender. Arrange the slices on a warm platter, spoon a generous amount of chimichurri over the top, and serve the remaining sauce on the side.