Step 1) Combine steak, beer, 3 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 2 tablespoons oregano and the juice from 2 lemons and 2 limes and their shells in a resealable plastic bag. Marinate beef in refrigerator for at least 30 minutes.
Step 2) To make the chimichurri, combine remaining garlic cloves, herbs, juices, oil, salt and pepper; set aside.
Step 3) Preheat grill to medium-high heat.
Step 4) Remove the meat from the marinade. Discard marinade. Grill the steak 5 minutes per side for medium-rare doneness.
Step 5) Transfer steak to cutting board; cover and let sit for 5 minutes. Thinly slice against the grain. Arrange slices of steak on a serving platter; drizzle chimichurri sauce over top.
Step 6) Recipe provided courtesy of Herb Mesa, Chef & Personal Trainer