In a medium bowl, combine ground cumin, oregano, thyme, lime juice, and olive oil. Generously rub this mixture all over the skirt steak, then season with coarse salt and fresh cracked black pepper. Let it marinate for at least 30 minutes.

Allow the marinated steak to come to room temperature for 15-20 minutes before cooking.

Preheat your grill or cast iron skillet over medium-high heat.

Grill or sear the steak for about 3-4 minutes on each side for medium-rare, checking for an internal temperature of 130-135°F.

Once cooked to your liking, remove the steak from heat and let it rest for 5-10 minutes.

While the steak rests, mix flat-leaf parsley, garlic cloves, fresh cilantro, red wine vinegar, and crushed red pepper flakes in a bowl.

After resting, cut the steak against the grain into thin slices and drizzle with chimichurri sauce.