Summer Herb Chimichurri With Grilled Steak

From Cooking Light. Haven't tried yet, posting for safekeeping

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup shallot, finely chopped-about 3 oz
• 8  garlic cloves, minced
• 2  tablespoons fresh lemon juice
• 1  tablespoon sherry wine vinegar
• 1⁄4 teaspoon crushed red pepper flakes
• 1  cup arugula, chopped
• 1⁄4 cup fresh basil, finely chopped
• 1  teaspoon dried marjoram
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon pepper, divided
• 1⁄2 teaspoon  smoked paprika
• 1  lb  flank steak
•  cooking spray

Directions

1. Heat oil in small nonstick skillet over med-high. Add shallots and garlic; saute 3 min or til tender. Remove from heat; stir in juice, vinegar, and red pepper. Cool. Combine shallot mixture, arugula, basil, and marjoram in a small bowl. Stir in 1/4 t salt and 1/4 t pepper. Set aside.
2. Prepare grill.
3. Combine paprika, remaining salt and pepper. Rub paprika mixture over steak. Place steak on a grill rack coated with cooking spray; grill 6 min on each side or til desired doneness. Let stand 5 minute Cut steak diagonally across grain into thin slices. Spoon sauce down center of slices, and serve.