Filet Mignon Skewers with Chimichurri

In a medium bowl, combine the cilantro, parsley, olive oil, red wine vinegar, garlic, jalapeño, and salt. Cover and refrigerate until ready to serve. This can be made a day or so ahead of time if kept refrigerated!
Heat the grill to medium high heat. In a medium sized bowl, toss the steak with the oil, salt and pepper. Add to skewers and bring out to the grill. This can also be done on a cast iron pan if needed. Grill for about 2 minutes each side for medium doneness (adjust to your preferred doneness accordingly).
Let them rest for 2-3 minutes then brush with chimichurri sauce. Serve while hot!