Chimichurri sauce: combine 1/2 cup olive oil with parsley, cilantro, garlic, and red wine vinegar in a food processor. Whizz until the herbs are finely chopped, but not pureed. Set aside.Steak: heat up 1/2 tbs (or add more) of olive oil in a cast iron skillet on medium-high heat. Add the steak to the pan and cook until well-done, about 6 minutes or depends on the thickness of your steak.Flip the steak and continue cooking until no pink remains on the interior. Remove from the heat when done and let it rest befire serving.