Prepare the Chimichurri: Finely chop the fresh parsley, oregano, and garlic by hand. Avoiding a food processor prevents bruising the herbs and keeps the flavor authentic. In a glass bowl, combine the herbs, minced garlic, red pepper flakes, red wine vinegar, salt, and black pepper.

Emulsify the Sauce: Slowly pour in the extra virgin olive oil while stirring gently with a fork to combine. Cover the bowl loosely and let the sauce rest at room temperature for at least 30 to 60 minutes to allow the flavors to meld perfectly.

Prepare the Steak: Remove your steak from the refrigerator and let it sit at room temperature for about 30 minutes prior to cooking. Pat the meat completely dry with paper towels to ensure a golden, crisp sear, then season both sides generously with kosher salt and black pepper.

Cook the Steak: Heat a heavy cast iron skillet or an outdoor grill over high heat until it is smoking hot. Add the neutral oil. Place the steak in the skillet or on the grill. Cook for about 2 to 3 minutes per side for medium-rare, or until a meat thermometer reads an internal temperature of 130 to 135 degrees Fahrenheit.

Rest and Serve: Transfer the cooked steak to a clean cutting board, cover it loosely with aluminum foil, and let it rest for 5 to 10 minutes to allow the natural juices to lock in. Use your chef's knife to slice the meat thinly directly against the grain. Spoon the vibrant chimichurri sauce over the sliced steak and serve immediately.