In a bowl, mix olive oil, garlic, parsley, red pepper flakes, salt, pepper, and red wine vinegar until well combined. Set aside half for serving later.
Slice the skirt steak against the grain into long strips and place in a dish or zip-top bag. Pour the remaining chimichurri over the steak, toss to coat evenly, and marinate for at least 3 hours or overnight for deeper flavor.
Thread the marinated steak onto skewers and let rest at room temperature for 20 minutes. Preheat the griddle to high heat and sear the skewers for 1–2 minutes per side, until charred on the outside but still juicy inside.
Serve hot, drizzled or dipped with the reserved chimichurri sauce.
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