In a crystal bowl, combine olive oil, red wine vinegar, lemon juice, red wine, parsley, basil, garlic, shallots, and oregano. Mix well with a fork.

Add kosher salt, black pepper, and crushed red pepper to the mixture and stir until well combined to create the Chimichurri Sauce.

Combine the ground flank steak with 1 cup of chimichurri sauce. Use your hands to mix well.

Divide the mixture into 6 equal portions.

Form the portions into patties to fit the hamburger buns.

Place patties in the refrigerator for 30 minutes to 1 hour to rest before cooking.

Brush the grill rack with olive oil.

Place the patties on the grill rack and cook, turning once, until done to your preference (5 to 7 minutes on each side for medium).

While grilling, brush the patties with some of the remaining chimichurri sauce.

During the last few minutes of cooking, brush the inner sides of the bread slices with chimichurri sauce to taste.

Place the bread slices on the outer edges of the rack, turning once to toast lightly.

Assemble the burgers on the bread slices.

Place a patty on each bottom bun and sprinkle generously with Parmesan cheese or a slice of Swiss cheese.

Add chimichurri sauce to the remaining bread slices.

Top with fresh baby arugula leaves.