Place the skirt steak into a suitable container, such as a dish or resealable bag. Pour the mojo marinade evenly over the meat, ensuring full coverage. Seal the container tightly and refrigerate for a minimum of 3 hours, allowing the flavors to infuse deeply. For optimal results, extend the marination period to 24 hours.

Preheat your grill to a high temperature of 500°F to achieve the ideal sear. Remove the steak from the marinade, shaking off any excess liquid. Lay the steak onto the hot grill and cook for 3 minutes on one side. Flip and grill for an additional 3 minutes, or until the steak reaches your preferred level of doneness.

Remove the steak from the grill and allow it to rest for 5 minutes. Wrapping it in aluminum foil during this time helps retain its juices, ensuring maximum tenderness.

Once rested, slice the steak thinly against the grain to achieve a tender texture. Serve immediately with a generous topping of chimichurri sauce for a flavorful finish.