In a bowl, combine cherry tomatoes, red wine vinegar, red pepper flakes, and a pinch of salt. Set aside to marinate while you prepare the steak.

In a small bowl, mix together the chopped parsley, lemon zest, minced garlic, salt, and black pepper.

Preheat your grill or skillet over medium-high heat. Drizzle olive oil over the skirt steak and season both sides with salt and pepper.

Place the skirt steak on the grill or skillet. Cook for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. During the last minute of cooking, press the parsley mixture onto the top of the steak to create a crust.

In a separate skillet, heat a drizzle of olive oil over medium heat. Add the marinated cherry tomatoes and cook for about 5 minutes, until they are blistered and slightly softened.

Remove the skirt steak from the heat and let it rest for a few minutes. Slice the steak against the grain and serve topped with the blistered tomatoes and chimichurri. Garnish with additional lemon wedges if desired.