Skirt Steak with Chimichurri Sauce

INGREDIENTS

• 1 teaspoon kosher salt, more as needed
• 1/2 cup red wine vinegar
• 1/3 cup finely chopped fresh oregano
• One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
• 1 Fresno chile or red jalapeño, finely chopped
• 1 cup minced flat-leaf parsley
• 3/4 cups extra virgin olive oil
• 1 shallot, finely chopped
• 3 to 4 garlic cloves, thinly sliced or minced
• Vegetable oil, for brushing
• 2 cups minced fresh cilantro
• Kosher salt and freshly ground black pepper
• 1/2 cup Chimichurri Sauce