How to Make It
Sprinkle steak evenly with 1/2 teaspoon each of the salt and black pepper. Heat canola oil in a large cast-iron skillet over high. Add steak; cook until deeply browned on both sides and until desired degree of doneness, about 4 minutes per side for medium (135ºF). Transfer steak to a cutting board; let rest 5 to 10 minutes.
Stir together olive oil, parsley, cilantro, mint, chile, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Cut steak on the bias into 1/2-inch-thick slices. Serve alongside sauce.