Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
Season steak with generously with kosher salt. And if you're really wanting extra juicy steak, season the steak the day before, or at least a couple of hours before cooking it. The salt tenderizes the meat and breaks down the fibers which makes for an extra flavorful and tender steak.
Be sure to take out your steak at least 3 hours before cooking it to allow to come to room temperature. When you put a cold steak on a hot grill or hot pan you get steamed steak. You want to get that gorgeous char (char = flavor) which only comes from steaks that are room temp.
Place the steak directly over a hot grill, and grill until of the meat reaches the desired degree of doneness.
I like to use a meat thermometer to check the temperature, and tend to cook my meat to medium-rare.
Remove the steak from the grill and slice long strips from the outer edges of the steak.
Spoon chimichurri sauce over steak.
You can grill the steak earlier and serve it at room temperature.