1/2–1 small red chili, seeds removed and finely minced
1 cup minced cilantro
1/2 cup minced parsley
3 tablespoons minced oregano
1/2 cup extra virgin olive oil
Remove the steak from the fridge and allow it to sit at room temperature for about 20 minutes while you preheat your grill to medium-high/high.
When the grill is fully preheated, rub or brush the steak with vegetable oil then season both sides liberally with kosher salt and pepper. Place the steak on the grill and cook until it is nicely charred and medium rare, about three to four minutes per side, depending on the thickness of the steak.
Transfer the steak to a wire rack lined baking pan, loosely tent it with aluminum foil, and allow it to rest for 10 to 15 minutes while you whip up your chimichurri.
In a small non-reactive bowl (glass or ceramic, not metal), combine the vinegar, salt, garlic, shallot, and chili. Allow this to sit for about five minutes to slightly pickle the garlic and shallot and remove some of the bite from the chili. Stir in the cilantro, parsley, oregano, and oil.
Slice the steak thinly against the grain and serve with the chimichurri. Store any leftover sauce in a tightly sealed container in the fridge for up to three days.