Grilled Rib Eye Steak with Mango Chimichurri

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Mango Chimichurri:

1 cup fresh cilantro leaves

1 cup fresh flat-leaf parsley leaves

1/2 cup fresh mint leaves

4 cloves garlic, roughly chopped

3/4 cup olive oil, plus more if needed

1/4 cup red wine vinegar, plus more if needed

2 tablespoons honey

2 teaspoons paprika

Kosher salt and fresh cracked black pepper

1 ripe mango, finely diced

Rib Eye Steak:

One 1 1/2 to 2-inch-thick well-marbled rib eye steak

Canola oil

Kosher salt and freshly ground black pepper