4 tomatillos
2 cloves garlic
1 cup packed cilantro leaves
1 teaspoon white vinegar
½ teaspoon kosher salt
½ teaspoon red pepper flakes (optional)
4 tablespoons extra-virgin olive oil.
1 teaspoon kosher salt
½ teaspoon black pepper.

Directions
Husk, core and coarsely chop tomatillos. In food processor, combine tomatillos with coarsely chopped cloves garlic, cilantro leaves, white vinegar, kosher salt and red pepper flakes (optional). Pulse until evenly chopped. While pulsing, drizzle in tablespoons extra-virgin olive oil.

Rub steak with extra-virgin olive oil. Season with kosher salt and black pepper. Cook steak according to instructions. Top with chimichurri and serve.