Preheat your grill to high heat.
Remove the skirt steak from the fridge 30 minutes before grilling and let it come to room temperature. This will help it cook evenly.
Rub the skirt steak all over with olive oil and then sprinkle 1/4 cup of Revolution Barbecue Texas Beef BBQ Rub evenly over both sides of the steak, gently patting it into the meat with your fingers. Make sure the steak is evenly coated with the rub, but avoid creating a paste.
Place the steak on the hot grill and cook for 3-4 minutes on each side for medium-rare. If you prefer your steak more well-done, cook for an additional minute on each side.
While the steak is cooking, prepare the chimichurri sauce. In a food processor, combine the parsley, cilantro, red onion, Fresno chile, Calabrian chili, garlic cloves, red wine vinegar, lime juice, and 1 1/2 teaspoons of Revolution Barbecue Texas Beef BBQ Rub. Pulse until the ingredients are slightly chunky.
Transfer the chimichurri to a small bowl and stir in the olive oil until fully incorporated. Adding the olive oil last prevents the sauce from being fully pureed and preserves the texture of the ingredients.
Once the steak is cooked to your desired level, remove it from the grill and let it rest for 5-10 minutes.
Slice the steak against the grain into thin strips. Drizzle the chimichurri sauce over the steak and serve immediately. Enjoy your delicious Grilled Skirt Steak with Chimichurri!