For the Steak:

1. Mix together marinade ingredients in a shallow bowl or baking dish. Place steak in the dish and submerge in marinade.
2. Cover and refrigerate for at least 4 hours and up to 24 hours, flipping steak halfway through. Bring steak to room temperature before cooking it.
3. When the steak has finished marinating, preheat your grill or broiler. Place steak on grill and grill for about 3-4 minutes per side (if broiling, use the “high” setting and broil for 1-2 minutes per side). Set aside to rest for 5-10 minutes before slicing across the grain of the meat.

For the Slaw:

1. While the steak is marinating, combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
2. Mix the cabbage and carrots together in a large mixing bowl.
3. Add ¼ cup of the chimichurri, toss well to coat everything, and then add more chimichurri, as needed. Resist the urge to over-dress the slaw, as it will soften and wilt slightly as it sits.
4. Serve the slaw alongside the grilled steak. Garnish everything with additional chimichurri, if desired.