This fresno-spiked chimichurri would also be great on grilled fish or chicken.
In bowl, mix EVOO, parsley, chiles, vinegar, garlic, oregano, and paprika; season chimichurri with salt. Season steak with salt and pepper. Grill over high heat, about 5 minutes per side for medium-rare. Let steak rest for 10 minutes before slicing. Serve with chimichurri.
