Steak tortilla with chimichurri and fresh salsa

Rub the steak with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper, then let it rest at room temperature for 20 minutes.

For the chimichurri, chop the parsley, 1 bunch of coriander, garlic, and chili. Mix with 4 tablespoons of olive oil and red wine vinegar, then season with salt and pepper to taste. Set aside.

For the salsa, dice the tomatoes and red onion, mix with lime juice and the other bunch of chopped coriander. Season with salt and pepper to taste.