Thinly slice steak and place in a ziplock bag or sealable container.
Make chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge. Divide in half. Pour half of the chimichurri on top of steak along with a hefty pinch of salt. Mix to combine and refrigerate for 4 or more hours. (I refrigerated mine overnight). Save the other half of the chimichurri for later.
Make salsa and set aside for later.
Once steak has marinated, remove from fridge about 30 minutes before cooking to help come to room temperature. Thread beef through metal skewers (remember, you don’t have to do this step if you don’t want to). Heat grill and grease a bit to help keep from sticking. Place meat on hot grill and cook for 2 minutes per side, depending on the thickness. Repeat with all meat.
Top meat with extra chimichurri and whatever fruit salsa you prefer on top!