Instructions

1. Mix the olive oil, cumin, oregano, paprika, salt and pepper in a small bowl until combined.

2. Trim the steaks, if needed, cutting the 2 steaks apart along the silver skin which connects them.

3. Rub the spice blend all over the steaks, top them with sliced onions and garlic, and pop them in the fridge to marinate for at least 2 hours or overnight.

4. Preheat your gas grill to high or prep your charcoal grill for direct heat.

5. Grill the steaks over high heat for 3-4 minutes per side or until the internal temperature reaches 125-F. Let the steak rest for 10 minutes before slicing.

6. Slice and serve with Chimichurri sauce drizzled over.