Cuban style chuck eye steak, salad and soup

Son was tired of same old chuck roast and asked me to try something different. He even looked up a recipe which follows. It turned out really well. One of our keepers. I also made a salad with mixed baby greens, fresh mozzarella and an Asian flavored dressing and a chicken broth soup with green onions and bean sprouts.  We loved the chimichurri sauce too. It is a wonderful alternative to pesto.
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4 lbs chuck eye steak, 1-inch thick, beef 

2 tablespoons garlic-flavored olive oil ( or mix some olive oil with garlic powder or fresh minced garlic) 

1 tablespoon cajun seasoning 

2 tablespoons adobo seasoning ( with or without pepper) 

1 teaspoon salt 

1/2 teaspoon black pepper 

Directions

Preheat broiler (or grill). 

Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. 

Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.

Chimichurri sauce

1. 1 cup (packed) fresh Italian parsley
2. 1/2 cup olive oil
3. 1/3 cup red wine vinegar
4. 1/4 cup (packed) fresh cilantro
5. 2 garlic cloves, peeled
6. 3/4 teaspoon dried crushed red pepper
7. 1/2 teaspoon ground cumin
8. 1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)