Rub salt and pepper well onto both sides of meat.

Heat a frying pan or skillet until it’s very, very hot; add meat. When the meat hits the pan, you want to hear a sizzle. Sear on each side for four minutes for rare or six minutes for well done.

Place all sauce ingredients into a food processor fitted with the “S” blade. Pulse until well blended. (This can be made a few days in advance.)

Allow meat to cool; slice thinly before serving. Drizzle with chimichurri sauce.

When reheating, reheat just until warm. (I usually just put it near a heat source to warm; the meat will dry out over direct heat.)