Pat the steak dry and season with salt. Heat a cast iron pan over high heat, add a bit of olive oil, and cook the steak to desired doneness. It should have a good sear on both sides. Remove from the pan and allow to rest for 10 minutes while making the chimichurri. In a bowl, combine the parsley, garlic, crushed red pepper, salt, pepper, olive oil, and lemon juice. Toast your baguette.
Slice the steak and distribute the slices over the bread. Top each with a little dollop of chimichurri. The combination of flavors will blow your mind!