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1.
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About half an hour before grilling, bring steak to room temperature.
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2.
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Pulse parsley, oregano, shallot, garlic, 2 teaspoons salt, and chile flakes in a small food processor until roughly chopped.
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Add vinegar, oil, and 1 tablespoon water and pulse to a textured sauce.
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Transfer sauce to a serving bowl.
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3.
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Preheat grill to medium.
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4.
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Brush steak with oil and season generously with salt and pepper.
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Grill steak until seared and lightly charred, turning once, about 11 minutes per side.
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Hold steak with tongs and sear edges.
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Cook until an instant-read thermometer, inserted into steak registers 125F for medium rare.
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5.
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Transfer steak to a cutting board, cover loosely with foil, and rest for 10 minutes.
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Slice steak and serve with chimichurri sauce.
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Calories: 460
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Total Fat: 31 grams
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Saturated Fat: 7 grams
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Total Carbohydrate: 3 grams
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Protein: 45 grams
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Sodium: 240 milligrams
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Cholesterol: 110 milligrams
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Fiber: 1 gram
