Chiffonade the mint: stack the leaves (rinsed and patted dry) in a pile, roll up like a cigar, and place seam side-down on the cutting board. Slice the roll thinly, and you'll end up with thin, delicate ribbons. Toss with your hands to separate.
Slice berries, toss with sugar and mint, and let sit while you prepare the rest of the meal.
For the steak
Preheat grill to high heat
Place herbs, salt, pepper, and garlic in a food processor and pulse until smooth. Alternatively, you could chop them all very fine and stir together. Drizzle in oil until a paste forms. Rub evenly over both sides of steak, let it come up to room temperature.
Grill steak for 3-4 minutes on each side (5-6 for london broil). Allow to rest, tented with foil, for 15 minutes. Slice across the grain into strips, and arrange on a platter or add slices to the top of a green salad.
Top with minted strawberries and serve. Steak can be warm, room temp, or chilled to serve!