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Drizzle balsamic over the steak, season with salt, pepper and garlic. Massage into the steak and let rest for 5 minutes or longer if you prefer. Heat a grill pan. Grill over moderately high heat, turning once until medium, about 8 minutes per side. Transfer the steak to a board and let rest for 10 minutes. Slice the steak against the grain and transfer to a plate to serve with chimichurri sauce.
Measure all ingredients into a food processor or strong blender. Blend until the sauce is all the same consistency, a little more chunky than a pesto. Feel free to add water in small amounts to help blend.
NOTE: if the flavor is too strong, consider adding fresh spinach to soften the flavor.
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