Place the parsley leaves, garlic, olive oil, vinegar, salt, and pepper in the bowl of your food processor. Process until a smooth paste forms. (You should have roughly ⅔ c of Chimichurri.) Reserve ¼ c of the Chimichurri and place the remaining in a sealed container in the refrigerator to let the flavors come together for at least 2 hours.

Place the steak in a Ziploc bag and add the reserved ¼ c of Chimichurri. Seal the bag and massage the marinade into the meat. Let the meat marinade for at least 2 hours.

Place the marinated steak on the grill. Cover the grill and cook for 3-4 minutes on the first side. Flip the meat and cook for an additional 3-4 minutes on the second side. When done, your meat should still feel slightly soft. This means you will have a nice medium-rare, pink center. Perfect!

Remove the meat from the grill and let it rest on your cutting board for 10 minutes to let the juices settle. Once rested, slice the steak thinly, on an angle across the grain. Thread each thin slice of steak onto a toothpick and serve with the Chimichurri sauce.*