Brim

Directions

Make the Chimichurri (5 min)
Finely chop ½ cup fresh parsley and 2 Tbsp fresh oregano. In a bowl whisk them with:

2 cloves garlic, minced
½ tsp red-pepper flakes
3 Tbsp red-wine vinegar
½ cup extra-virgin olive oil
Pinch of kosher salt & black pepper
Let the sauce sit 15 min so the flavors marry.

Season the steak (2 min)
Pat 1½ lb skirt steak very dry. Rub both sides with 1 tsp kosher salt and ½ tsp black pepper.

Pre-heat and grill (8–10 min)

Heat grill to high (≈500 °F / 260 °C); oil the grates.
Grill steak 3 min per side for medium-rare (target 130–135 °F internal). If the piece is thick, give it an extra minute.
Transfer to a cutting board and rest 5 min.

Slice and assemble

Slice steak thinly across the grain.
Lay slices in butter-lettuce leaves (about 8–10 cups).
Spoon generous chimichurri over the meat and add a few strands of pickled red onion for pop.
Serve immediately—hands-on, taco-style.