1. To make the chimichurri, combine the parsley, garlic, oregano, rosemary, thyme, bay leaf, and red pepper flakes in a food processor. Pulse until the herbs are finely chopped. Add the olive oil and vinegar and pulse to combine. Season the chimichurri to taste with salt and pepper and transfer to a bowl. Let stand for at least 1 hour before serving. The sauce will keep, refrigerated, for up to 2 days; let come to room temperature before serving.
2. Take steak out of the fridge, season generously with salt and pepper, and let sit at room temperature while you prepare the coals.
3. Light charcoal (we highly recommend a chimney) 20-30 minutes before you want to start cooking.
4. When ready to grill, coat the steak in a little bit of olive oil, place on the hot side of the grill, and cook for about 3 minutes per side.
5. Remove, let rest 2 minutes, slice against the grain and serve with chimichurri sauce.