In a mini food processor or spice grinder, add the dried thyme, rosemary and oregano. Blend to a powder.

Dust the steak with the powdered herbs, cover with plastic wrap and refrigerate for 20 minutes or more  (NOTE: It's preferable to marinate overnight).

Light a grill or preheat a grill pan to medium-high heat.

Drizzle the steak with oil and season with salt and pepper.

Grill the steak for 4 minutes on the first side; flip and cook to desired temperature.

Transfer the steak to a carving board to rest for 15 minutes.

Working from both sides and using a sharp knife, slice the steaks against the grain.

Arrange the slices on a platter and serve.