Pimento cheese: grate cheddar in a food processor or on a hand grater. 

Add cheese to a large bowl with sugar, Miracle Whip, or mayonnaise and stir to combine. 

Add everything back to the food processor with the blade attachment instead of the grating attachment. 

Pulse the processor until you get your desired consistency. 

Add half of the pimentos and some of the liquid from the jar. This will loosen the cheese mixture in the food processor a little and should allow it to become a bit smoother. 

When the cheese mixture looks like it would be spreadable, taste it and add any salt and pepper that it might need. 

Add the remaining pimentos and all the liquid from the jar and pulse one or two more times. This will allow your pimento cheese to have visible pimentos in it. If you add the pimento all at the beginning, you will blitz it until it's all too small to see. 

Package up the pimento cheese and store the cheese spread in the fridge for a week or so. 

Chimichurri: add the herbs, diced shallot, and chopped garlic to a food processor or blender and pulse until chopped and incorporated. 

Pour in 3/4 cup olive oil and 1/4 cup of red wine vinegar into the food processor and pulse until you have a blended sauce with a soupy consistency. 

Taste your chimichurri at this point and add salt and pepper until it tastes the way you'd like. 

If you think it's too chunky, you can add up to another quarter cup of olive oil or vinegar and pulse again to change the thickness of the sauce. 

Store in the fridge for about 2 to 3 weeks. If you're pulling it straight out of the fridge to use, it might be extra thick. Allowing the chimichurri to come closer to room temperature will bring it back to a more oily texture. 

Vinegary slaw: add shredded cabbage, sliced green onion, white wine vinegar, olive oil, salt, and pepper to a small bowl. Mix to combine and set aside until sandwich assembly time.

Skirt steak: preheat a grill, grill pan, or skillet for 5 minutes. While the pan is preheating, add about a teaspoon of olive oil to the outside of the skirt steak. Sprinkle all sides with a little salt and ground black pepper. 

When the grill/skillet is hot, add the skirt steak and cook on the first side for 5 minutes, flip and cook for an additional 4 minutes. This should have the steak at about an internal temperature of medium. If you need it more well done, flip and cook for an additional 1 to 2 minutes per side. Remove the skirt steak to a cutting board to rest for 5 minutes. 

After five minutes have elapsed, slice the skirt steak into thin slices perpendicular to the grain of the meat. 

Sandwich assembly: slice the focaccia, top with a generous spread of pimento cheese, then stack on the steak slices and top that with some vinegary slaw. 

Add a few spoonfuls of chimichurri on top of the slaw and cover everything with the top piece of focaccia. Slice diagonally and serve.