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Place mint, parsley and oregano on a cutting board; with a heavy knife, chop herbs together until finely chopped. Transfer to a small bowl.
Finely chop garlic, then sprinkle with ½ teaspoon of the salt and continue to chop and rub garlic with side of the knife until you have a chunky paste.
Add garlic mixture and chile flakes to the bowl with herbs; whisk in oil, vinegar and 1 tablespoon water.
Heat a small heavy skillet over medium heat or prepare a grill for medium-heat cooking.
Sprinkle steak with remaining 1/2 teaspoon salt and pepper.
Cook or grill steak, turning once or twice and moving to cooler part of the grill or lowering heat under the pan if steak begins to brown too quickly, until cooked to the desired doneness, about 10 minutes for rare and 12 minutes for medium-rare.
Transfer steaks to a cutting board and let rest 5 minutes before slicing and serving with chimichurri and flaky salt.