Directions

Make the chimichurri:

1. Place herbs, garlic and red pepper in a medium-size bowl.
2. Zest and squeeze the juice of the lime into the bowl.
3. In a separate bowl, combine the vinegar, Mambo Italiano and Creole Kitchen. Whisk in olive oil. Add to herb mixture and mix together with spatula until evenly blended. The mixture should be highly seasoned, add more salt or vinegar as needed.
4. Tip: If you want a thinner consistency, you can add more oil to desired consistency and flavor.

Make the steak:

1. Place the steak onto a sheet pan. Mix the olive oil, Worcestershire sauce, garlic and Adobo Kitchen seasoning. Rub mixture onto steak.
2. Spray a grill or grill pan with nonstick spray and heat over medium high. Pat the steaks dry with a paper towel and grill for 3-5 minutes on each side for medium rare. Brush both sides with chimichurri sauce before removing from grill. Transfer to a plate, sprinkle with the salt and allow to rest for 10 minutes.
3. For thin slices cut directly across the grain at a 45-degree angle to create a bias cut, aiming for slices about 1/4-inch thick. For larger slices, cut it crosswise into 3-inch pieces and then slice across the grain into thick slices. 
4. Arrange the sliced steak on a platter. Drizzle the remaining chimichurri onto the steak.