Hanger Steak with Chimichurri

1. Season steak with salt and pepper, and set aside.
2. In a food processor, pulse the shallot, parsley, cilantro, oregano, garlic, salt, and pepper until combined, but still slightly chunky.
3. In a small bowl, add the pulsed herb mixture, along with the red wine vinegar, olive oil, and crushed red pepper. Stir until combined.
4. Heat canola oil in a large cast-iron skillet on medium-high heat.
5. Add the steak, and cook for 3 to 5 minutes on each side depending on how thick your steak is and how you want it cooked (the author cooked for 5 min per side).
6. Remove the steak from the pan and let rest for 5 minutes before cutting.
7. Serve and top with chimichurri (you will have extra!).