• Start the Chimichurri Sauce: To the bowl of a small food processor, add the shallot and garlic. Pulse to roughly chop the vegetables, scraping the side of the bowl with a rubber spatula as necessary.

  Add the parsley, cilantro, oregano, 1 teaspoon salt and a heaping ½ teaspoon pepper. Pulse until everything is roughly chopped to a small dice. Scrape the sides of the bowl.
  
• Add Liquids and Seasonings: Add 1/2 cup of the oil, vinegar, lemon juice, cumin and crushed red pepper flakes to the bowl of the food processor. Pulse until all the ingredients are finely chopped and combined, but the mixture is still chunky (and not pureed!).

  Taste and adjust for seasonings and consistency, adding more salt or oil as desired.

  (Tip: If you over-chopped the ingredients, instead of pulsing the liquid ingredients into the chimichurri, stir them!)

  (Making in advance? Transfer to an airtight container and store in the refrigerator for up to 2 weeks.)
  
• Prep the Steak: Pat the steak dry with paper towels. Season both sides evenly with salt and pepper; plus, whatever seasonings you love using.

  (Note: I listed what spices I typically use above in the ingredients section - cumin, smoked paprika, ground coriander, garlic powder, and onion powder.)
  

Cook Steak Using your Preferred Method – Grill, Oven-Broil, or Cook on the Stove-top.

• To Grill the Steak: Preheat grill to high heat (450-500-degrees Fahrenheit) and oil grates.

  Place steak on the hot grill and cook to your preferred internal temperature, about 4-6 minutes per side for medium-rare (130-135-degrees Fahrenheit).

  (Note: Cooking time will vary depending upon the thickness of your steak and the actual heat of your grill.)
  
• To Broil Steak in the Oven: Preheat oven to high broil (500 degrees F). Line a large sheet pan with parchment for easy clean-up.

  Add steak to the pan and broil, flipping halfway through cooking, for about 4-6 minutes per side for medium-rare (130-135-degrees Fahrenheit).

  (Note: Cooking time will vary depending upon the thickness of your steak and the strength of your oven.)
  
• To Cook Steak in a Skillet: Heat 1-2 tablespoons of neutral oil (canola or vegetable) in a large cast iron skillet over high heat.

  Once the oil is shimmering, add the steak and reduce heat to medium-high. Cook for 3-4 minutes, undisturbed, until deeply browned. Flip the steak and continue to cook for an additional 3-4 minutes, or until deeply browned.

  Turn off the heat and let the residual heat of the cast iron pan continue to cook the steak for about 5-10 for medium rare (130-135-degrees Fahrenheit), or until the steak is cooked to your preferred internal temperature.

  (Note: Cooking time will vary depending upon the thickness of your steak. If you like your steak well-done you will need to keep the heat under the pan to low / medium-low heat. Flip and cook steak until done to your liking.)
  
• Rest Steak: Remove steaks from heat element and place on a clean cutting board. Let rest for 5 minutes.
  
• Slice Steak Against the Grain: Use a sharp boning or carving knife to thinly slice the steak against the grain.

  (Tip: Look for the lines running through the steak. You'll want to cut perpendicularly - through - the fibers; not parallel to them.)
  
• Serve Steak with Chimichurri Sauce: Thinly slice the steak against the gain and transfer to serving platter or individual plates. Spoon fresh chimichurri sauce over the steak. Serve with your favorite steak side dish(es) and enjoy!

  (Tip: Looking for more flavor? Turn some of your chimichurri sauce into chimichurri butter. Top your sizzling steak with pats of butter and drizzle with sauce for the most robust flavor! See the notes section for more detail.)