Delicious, flavorful cut of steak with acidic and herbaceous sauce.
Heat grill to medium-high heat.
Pat steaks dry and season with a generous amount of kosher salt and fresh cracked black pepper.
Grill on medium to high heat for two minutes each side.
Remove and rest for 5 minutes.
For Chimichurri combine all ingredients together in a bowl and thoroughly incorporate. Seal in a jar with a tight lid and refrigerate for up to 3 weeks. Chimichurri is the perfect condiment for nearly all grilled meats.