This is another one that my husband found on Pinterest and we were very pleased with. The recipe is here http://www.grandbaby-cakes.com/2016/07/marinated-skirt-steak-chimichurri/.
Start the night before by making the marinade. Combine 2/3 c olive oil, 1/2 C orange juice, 1/3 C lime juice, 1/4 C soy sauce (I used low sodium), 1/4 C Worcestershire sauce, 3 tbsp apple cider vinegar, 4 cloves of garlic minced, and some salt and pepper in a large freezer ziploc bag. Mix well, then add in a 1 lb skirt steak. Mix it again to be sure the steak is coated, then stick in the refrigerator. In the morning, toss it again and flip it (I do thei anytime I marinate overnight to make sure the meat is wel marinated on both sides).
When you are ready to grill, the flame would be best, but ours was still blocked, so we used the grill pan over the stove again. Heat your grill pan over medium heat. Once hot, add the meat and season with salt and pepper. Let it go for about 5 minutes or so while you get the corn and chimichurri sauce ready. Shuck the corn (remove the husk) and get off as much of the stringy silt as possible. Wrap it in seran wrap, place on a plate, and set aside. For the Chimichurri sauce, get out your food processor or heavy duty blender (I love my ninja!). Add 1 C fresh parsley (about a bunch), 1 C fresh cilantro (about a bunch), 1/4 C olive oil (up to 1/3 C if you prefer), 1/2 a medium onion diced, 3 garlic cloves, 3 tbsp lime juice, 2 tbsp red wine vinegar (I was out so I used apple cider vinegar and it worked fine), 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp crushed red pepper. Run that in the food processor till it is all super chopped and like a sauce. Once I had most of the stuff in the processor, I had to flip my meat. Then I ran the processor and put the 2 corn on the cobs wrapped in seran wrap in the microwave on high for about 3 minutes. Once the meat was done, I put it on a cutting board and let it rest for 5 minutes before slicing. Once we sliced it, my hubby wanted to cook it a little more, so he did.
Serve up the meat in strips, with the Chimichurri sauce across the top and the corn on the side with butter of course. Enjoy!