Marinate the Steak: Salt and pepper the steak and place in a shallow baking dish. Add garlic and some of the extra herbs from the Chimichurri and the Rioja. Cover with plastic wrap and refrigerate for at least 2 hours, turning at least once.
Make the Chimichurri: In a food processor, pulse the garlic and jalapeno until finely chopped. Add the parsley, cilantro, mint and EVOO. Transfer to a mixing bowl and stir in the red wine vinegar, lemon juice and cumin powder. Add salt and red pepper flakes to taste.
Grill the steak: Preheat grill to high heat. Drain excess marinade and cook steak for approximately 2-3 minutes each side, or until well seared on the outside and rare on the inside. Remove from heat and transfer to a cutting board. Let rest for 5 minutes. Cut the meat into 3-4 inch strips.
Arrange on plate with Haricorts Verts and baby potatoes. Garnish with generous serving of Chimichurri on top. Serve with extra sauce on the table.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2016/04/grilled-skirt-steak-with-sonoma-chimichurri-everyday-gourmet-cooking/