All the warm feels for this adobo grilled with loaded herb chimichurri!
Skirt steak, adobo sauce, adobo seasoning, limes, shallots, garlic cloves, jalapeños, cilantro, parsley, green onions, sherry vinegar, extra virgin olive oil, salt and pepper
Marinate and season your steak in olive oil, salt, pepper, adobo sauce and adobo seasoning for 1 hour to overnight.
Make your chimichurri by pulsing or finely chopping shallots, garlic cloves and jalapeño. Then add your chopped herbs and salt to taste. Transfer the mixture to a bowl and add sherry vinegar and olive oil. Set aside until ready to serve.
Take out your steak to room temperature before ready to grill.
Heat a grill or cast iron pan on the stovetop, with a drizzle of neutral oil and begin searing your steak according to your desired steak thickness, I did 3 minutes on each side for a medium-rare steak on a thinner sized skirt steak, flipping on each side.
Rest to lock in your juices, slice against the grain and serve with your sauce! Garnish with lime wedges and enjoy!