Cumin-Pepper Flank Steak With Horseradish Chimichurri

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2/3 cup fresh flat-leaf parsley leaves

2 tablespoons chopped green onions

2 tablespoons water

1 tablespoon prepared horseradish

1 tablespoon red wine vinegar

1 teaspoon olive oil

1/8 teaspoon salt

1 garlic clove, peeled

1 (1-pound) flank steak, trimmed

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

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