Start by making the marinade. In a bowl, combine the olive oil, lime juice, smoked paprika, garlic powder, kosher salt, and ground cumin.

Whisk everything together until well combined. This blend creates a smoky, flavorful bath for the steak.

Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's coated evenly.

Seal the bag or cover the dish. Refrigerate for at least one hour—overnight is even better. This allows the steak to soak up those wonderful flavors.

While the steak is marinating, it's time to prepare the chimichurri. In a food processor or a mixing bowl, combine the cilantro, parsley, red onion, garlic, crushed red pepper flakes, Italian herb blend, sea salt, black pepper, olive oil, red wine vinegar, and fresh oregano.

If using a food processor, pulse until everything is finely chopped but not pureed. If mixing by hand, chop everything finely and stir until well blended. Adjust the seasoning to your taste.

Prepare your grill. Aim for medium-high heat. You want it hot enough to sear the steak, locking in those juices while creating grill marks that say, “Look at me!”

Remove the steak from the marinade, allowing any excess marinade to drip off. Place it on the grill. Cook for about 4-6 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer—they’re your best friend here! Aim for an internal temperature of about 135°F.

Once grilled to perfection, remove the steak from the heat and let it rest for 5-10 minutes. This step is crucial. It allows the juices to redistribute, ensuring every bite is moist.

After resting, slice the steak against the grain into thin strips. This technique is key. It helps maximize tenderness. Serve it up on a platter, drizzled with chimichurri sauce, allowing everyone to dive in.