Tomahawk with Chimichurri Rojo

Ingredients

• 1 Tomahawk steak, 2½ inches thick
• 2 tsp Coarse sea salt
• 2 tsp Freshly cracked black pepper
• 1 tsp Garlic granules
• 1 tsp Chipotle flakes
• 1/3 cup Red wine vinegar
• 1/3 cup Olive oil
• 1/4 cup Fresh parsley
• 2 tbsp Fresh oregano
• Juice from 1 lemon
• 1 Red bell pepper
• 1 Roma tomato
• 3 Garlic cloves
• 2 tbsp Paprika
• 1 tbsp Cayenne flakes
• 1 tsp Ground cumin
• 1 tsp Salt
• 1 tsp Black pepper