I sous vided the skirt steak at 131 for an hour.
I got 2 lbs of skirt steak.
Season the steaks evenly with cumin, then toss on some salt and pepper. Get them in the airtight bags. Drop them into the already heated water bath. Cook for an hour. Make the sauce while they cook.
The chimichurri sauce was three garlic cloves, minced, 1/4 cup minced fresh parsley, 1/4 cup minced fresh oregano, 1/4 cup minced fresh cilantro, 1 fresh jalapeno, minced and seeded, 1/4 cup red wine vinegar. Mix that together, then let sit for ten minutes.
Then! Add in some cumin, salt and pepper. And 1/2 cup olive oil.
Once the steak is out of the bath, pat dry. Drizzle each steak with about 2 Tbsps of chimichurri, and then, using your hands, rub in the sauce right good.
Heat a grill pan to medium high heat. Sear each steak at about one minute per side each. Put on a wood cutting board, lazily tent the steaks with aluminum foil for about 5 minutes. (I did each steak separately, so it took about 15 minutes total, just adding to the aluminum tent each time.)
Once you got them rested, go ahead and slice the steak thin as in the picture, and drizzle some of the chimichurri sauce over them.