Step 1

In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky)

Step 2

In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture

Step 3

Stir until combined**Pat the steak dry with paper towels

Step 4

Season with salt and pepper.To grill the steak: Preheat grill to medium-high

Step 5

Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare

Step 6

(Cooking time will vary due to thickness of your steak.)To broil the steak in the oven: Preheat broiler to high

Step 7

Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare

Step 8

(Cooking time will vary due to thickness of your steak.) Let rest for 5-10 minutes before slicing against the grain.Serve with chimichurri sauce.*The sauce will store in refrigerator for up to two weeks.** Make about 1 cup