Preheat the grill to the highest setting. Place a cast iron skillet directly on the grates to heat with the grill.

Make the chimichurri first. Chop the cilantro and parsley on a cutting board until it’s very finely chopped. Mince the garlic. In a bowl, combine the cilantro, parsley, garlic, red wine vinegar and a big pinch of salt and pepper. Whisk in the olive oil until combined. Whisk in the red pepper flakes. You can make this ahead of time and store it sealed in the fridge!

Once the grill is hot, take the feta outside and place it directly in the skillet. Grill for 3 to 4 minutes, then gently flip the block of feta and grill for 3 to 4 minutes more until melty.

Remove the pan from the grill - remember it’s HOT!! If you can, transfer the feta to a plate. Top with a few spoonfuls of the chimichurri. Sprinkle on the pistachios. Serve with crackers or crostini.