In the bowl of a food processor, combine the garlic, vinegar, shallots, lemon juice, parsley, cilantro, basil, and oregano. Pulse until well blended. almost pureed. Add the black pepper, salt and crushed red pepper. Mix well. Add with olive oil in a steady stream and mix well. Remove 1 cup of the sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temp for up to 6 hrs.
Season the steak with salt and pepper and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for 4 to 12 hours.
Let steak come to room temperature before grilling, remove from refrigerator and set on counter for 30 minutes.
Preheat grill to medium high heat.
Place the steak on the hot grill and grill for 3 minutes per side. Let rest for 10 minutes before serving. Slice across the grain and serve with the reserved chimmichurri sauce.