Combine chimichurri ingredients in a small mixing bowl and set aside.
Preheat grill. Prep steak by patting dry with paper towels and generously seasoning all sides with salt and pepper. Char both sides of steak, cooking to 130°F for medium-rare. Remove from grill and rest 5 minutes before slicing.
Add cooked rice to your bowl and top with sliced steak and as much chimichurri as you like. Any extra chimichurri can be stored in the refrigerator. Enjoy!