Make chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge. Divide in half. Pour half of the chimichurri on top of steak along with a hefty pinch of salt. Mix to combine and refrigerate for 4 or more hours. (I refrigerated mine overnight). Save the other half of the chimichurri for later.
Thinly slice steak and place in a ziplock bag or sealable container.
I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.