1) Sprinkle steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and black pepper.
2) Heat your grill to high. Cook 3-4 minutes per side, until meat is nicely charred and medium rare.
3) Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with Chimichurri Sauce.
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 teaspoon kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 tablespoons finely chopped oregano
¾ cup extra-virgin olive oil
1) Combine shallots, chile, garlic, vinegar and 1 teaspoon salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.