Place all of the Chimichurri sauce ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Cover and refrigerate until ready to use.
Submerge steak in Sweetwater Spice Tres Chiles bath. Let sit one hour for every pound of meat. Preheat cooker to 475ºF. Grill about 2 to 3 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin. Serve with hatch chimichurri sauce on the side.