In a small bowl, whisk together the Chimichurri spice with the vinegar and oil. Set aside for 10 minutes.
Marinate the steak, using a quarter cup of the Chimichurri sauce, mixed with the salt. Set aside for a further 10 minutes.
Preheat a grill pan on your stove to a high heat, and cook the steak for 3 minutes on each side for rare, or until cooked to your liking.
Cover the steak with foil and set aside to rest for a further 8 minutes, then slice the steak against the grain.
Serve with the remaining Chimichurri sauce.
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