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Zest the lemon and set aside with about 3 tablespoons of fresh lemon juice.

In a mason jar, combine the olive oil, lemon juice, lemon zest, garlic, parsley, red wine vinegar, red chili flakes, salt, pepper, and cumin. Shake vigorously until all ingredients are combined.

Taste the sauce and add additional salt and pepper to taste. Set aside until ready to serve.

Bring the steaks to room temperature. Heat a BBQ grill or griddle pan to a medium high heat.

Liberally season the steaks with salt and pepper. Place them on your grill, close and cook on high heat for 3 minutes. Flip the steaks, close the lid, and cook for another 3 minutes.

The steak is done when it reaches an internal temperature of 130–135ºF for medium rare or 135–140º for medium. Grill for another minute or two per side if you prefer a well cooked steak.

Remove the steaks and loosely cover with foil, allowing them to rest for about 5 minutes.

Serve with the Chimichurri sauce.