In a mixing bowl, combine olive oil, minced garlic, cumin, paprika, salt, black pepper, and lime juice. Mix well.

Place the skirt steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 1 hour, or overnight for best results.

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

Preheat the grill to high heat. Remove the steak from the marinade and grill for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Let the steak rest for 5 minutes before slicing against the grain. Serve with chimichurri sauce on the side.