Place all ingredients, except steak and salt, in a food processor and pulse until saucelike. Spoon 1/3 cup of this chimichurri sauce into a small bowl. Cover and refrigerate. Spoon remaining sauce into glass or stainless steel bowl. Add the cubed steak and toss to coat. Cover and marinate in the refrigerator for 4 hours or overnight, turning occasionally. Divide and skewer the cubes of meat onto 4 metal or wooden skewers (if using wood, soak skewers in cold water at least an hour before using). Preheat your grill to medium-high. Lightly oil the bars of the grill. Season kebabs with salt, and then grill 6 to 8 minutes, turning occasionally, or until the desired doneness is achieved. Divide kebabs among 4 plates. Place a heaping tablespoon of the reserved chimichurri sauce alongside each kebab for dipping.