Roughly chop the shallot and garlic and add to your food processor along with all of the herbs and olive oil.
Pulse until the herbs are finely chopped and the shallots and garlic are minced.
Add in the rest of the ingredients and pulse a few times until fully combined.
Taste and adjust the seasonings if desired.
Steak
Combine the steak, olive oil, lime juice, garlic, salt and pepper in a shallow dish or plastic bag. Allow to marinate for 40 minutes to 2 hours.
Preheat grill to medium-high heat (about 450°F).
Place the steak on your lightly oiled grill and cook to your desired level of doneness. For medium rare you want to grill it for 2-4 minutes on each side.
Remove from the grill and let the steak rest for at least 10 minutes before slicing.
Toppings
Shuck the corn then brush lightly with olive oil and sprinkle with salt. Grill the corn for about 8-12 minutes, turning every 2 minutes, until lightly charred and tender.
Brush the sliced red onions with olive oil and sprinkle with salt. Grill for 2-3 minutes on each side, until lightly charred.
You can also heat up your tortillas by placing them on the grill for about 30 seconds on each side.
Notes
Store the chimichurri in an airtight container in the fridge for up to 2 weeks. It also tastes great on grilled chicken or pork!