Prepare the skirt steaks

1. Remove steaks from the refrigerator and let sit at room temperature for 20 minutes. Tenderize the meat by placing it on a cutting board, covering it with plastic wrap, and hammering both sides.
2. Whisk together soy sauce, olive oil, and black pepper. Marinate steaks for 5-7 minutes per side.
3. Remove meat from marinade and shake off excess.
4. Heat a large cast-iron griddle over high heat.
5. Sear steaks for about 2 minutes per side.
6. Place seared steaks in double-thickness aluminum foil and wrap well. Place wraps on a baking sheet, cover with an inverted pyrex, and let sit for 15 minutes at room temperature.
7. Remove meat from foil, sprinkle with lime juice, and let sit for 5 minutes. Slice thinly against the grain or chop finely.
8. While meat is wrapped, preheat oven to 400°F (204°C), prepare chimichurri sauce, and assemble flatbreads.

To prepare the chimichurri sauce

1. In a food processor, combine garlic, vinegar, parsley, oregano, lime juice, and olive oil. Process until blended but still chunky.
2. Transfer to a bowl, season with salt and pepper, and mix well.

To assemble the flatbreads

1. Place naan breads on a baking sheet lined with parchment paper.
2. Brush each bread with ¼ teaspoon olive oil and spread 1 teaspoon of tomato sauce over each.
3. Sprinkle ½ cup of cheese on top of each bread.
4. If you prefer rare to medium-rare steak, bake flatbreads for 8 minutes. Then, add sliced or chopped steak, 2 tablespoons of chimichurri sauce per flatbread, and Parmesan cheese. Serve immediately.
5. If you prefer well-done steak, add sliced or chopped steak and 2 tablespoons of chimichurri sauce per flatbread. Bake for 4-5 minutes, or until cheese melts. Serve immediately with remaining chimichurri sauce and Parmesan cheese.