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 (charcoal grill, gas grill, or anything you have!) 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. If you have a thicker steak, you should go longer until the crust forms on the outside, using a meat thermometer.

Rest to lock in your juices, slice against the grain and serve with your sauce! Garnish with lime wedges and enjoy!