In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, smoked paprika, cumin, salt, and black pepper. Mix well.

Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight.

In a bowl, combine chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir until well combined and set aside.

Preheat the grill to high heat. Remove the steak from the marinade and let excess marinade drip off. Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain. Serve with chimichurri sauce drizzled on top.