Pat the steak dry with a paper towel, then season generously with Kosher salt and (or more, depending on personal preference) of black pepper on all sides. Allow the steak to sit at room temperature.
If you haven't already, make our Cilantro Chimichurri sauce.
Heat a large cast-iron skillet over high heat, until very hot. Add neutral oil, then carefully add the seasoned steak to the skillet. Cook until an internal temperature. The temperature will continue to rise as it rests.
Slice thinly across the grain.
Divide rice evenly between bowls, then top each with sliced skirt steak. Spoon as much of the chimichurri sauce on top as you like, then sprinkle the steak with a pinch of flaky sea salt. Optional for serving: pickled red onions, additional cilantro, and lime wedges.