To prepare the steak, place it on a clean surface and cover with a piece of plastic wrap. Tenderize the steak by pounding it with a meat mallet, using the textured side of the mallet, on both sides. Place the steak in a baking dish or large plate. Rub olive oil on both sides and season with salt and pepper. It is best to do this up to 24 hours in advance, then refrigerate and bring to room temperature before proceeding.
To make the chimichurri. mix all of the ingredients in a stainless-steel bowl. Let sit for at least 1 hour before serving.
Preheat BBQ to 350 °F. Place steaks over direct heat and cover the BBQ. Depending on the size and thickness of the steak it will take anywhere from 8 to 11 minutes to cook on each side. Remove the steak from the grill when the internal temperature hits 130 to 135 °F for medium rare, and let it rest for 10 minutes.
To serve slice the steak in half, long ways, going with the grain. Take ½ the steak and cut against the grain at a 45 degrees angle. This steak is best when sliced thin. Repeat with the other half. If you do not cut this steak correctly it can be tough and chewy.
To serve, place about 5 ounces of sliced meat on a plate and drizzle with chimichurri. You can also serve it on a large platter, family style. Enjoy with a bottle of 2016 Mediterranean Vineyards Charbono.