Combine all ingredients in a mixing bowl. Season to taste with salt and pepper. Cover with plastic wrap and let sit at least 30 minutes at room temperature or in the refrigerator for up to 3 days.
Make the steak:
Place the parsley, basil, green onions, jalapeño, garlic, olive oil, vinegar, salt, and pepper in a food processor and process, scraping down the sides a few times, until fully combined and the mixture forms a thick paste.
Lay the steaks on a baking sheet and slather on both sides with the herb paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
Prepare the grill for direct heat and preheat to high.
Pat the steaks dry with paper towels, leaving some of the herbs on the steak. Brush the grates of the grill with oil and cook, with the lid closed, for 3-4 minutes per side or until the internal temperature reaches 125-130 degrees. Let steak sit for 10 minutes before serving. Serve with the salsa.