1. Make chimichurri (can be prepped 3 days ahead): Finely chop 1 cup parsley, 2 Tbsp oregano, and 3 garlic cloves. Stir in ½ tsp chili flakes, 2 Tbsp red wine vinegar, ¼ cup olive oil, and salt & pepper to taste. Let stand 15 min.

2. Season steak: Pat 1½ lb skirt steak dry; season generously with salt and pepper. Rest at room temp 20 min.

3. Grill hot & fast: Heat grill to high (500 °F). Grill steak 3 min per side for medium‑rare (130 °F). Rest 5 min, then slice thinly against the grain.

4. Build the ciabatta: Lightly oil and toast split ciabatta rolls. Layer roasted red peppers, sliced steak, lavish spoonfuls of chimichurri, and top halves of bread. Serve with extra sauce.