1. Preheat the grill to high.
2. Lightly season the steak on both sides with salt and pepper. Set aside.
3. Make the chimichurri: Add the parsley and cilantro to a food processor and process until finely chopped, about 1 minute. Add the remaining ingredients and process until all the ingredients are finely chopped and well combined. Taste, and adjust the flavor to your liking—chimichurri is easy to adjust to your taste; add more red pepper, garlic, or salt if you like; if you don’t like cilantro, leave it out. The outcome should be a fresh flavor, with a little spice and zing. When you have it to your liking, scrape it out into a bowl.
4. For the salad: Tear the lettuce leaves into bite-size pieces and place in a large bowl. Add the shredded carrots and toss. Set aside.
5. Brush the grill with oil. Once hot, grill the steaks to desired doneness, about 4 minutes per side for medium-rare. If you are unsure about the doneness, check the internal temperature of the steak with an instant read thermometer: medium-rare 140-145°F; medium 155-160°F; well-done 165°F. Ideally, you want to remove the steaks from the grill 5° below your ideal doneness—the steaks will continue to cook while they rest. For a juicy steak, medium-rare and medium temps are best. If you do not have an instant read thermometer, you can make a small cut in the steak to peek inside—medium-rare will still have a hint of red in the center and medium should be pink.
6. Transfer steaks to a plate, cover with foil, and let rest for 8-10 minutes.
7. Toss the lettuce/carrot mixture with approximately 5-6 tablespoons of salad dressing. Divide evenly among four dinner plates and evenly top with the cucumber, tomato, and olives.
8. Transfer the steak to a cutting board and thinly slice against the grain. Transfer the steak slices to the dinner plates and top with the chimichurri sauce. Serve with extra chimichurri on the side.