Using fork, prick steak in several places on both sides. Place in large, shallow dish. Mince 4 garlic cloves, and in small bowl, whisk together with balsamic vinegar, 2 Tbsp oil, mustard, oregano, 1/4 tsp salt, and black pepper. Pour marinade over steak. Cover container and chill for at least 8 hours and up to 24 hours for best results, flipping steak at least once.

In medium saucepan, bring 4 1/2 cups water to a boil. Add freekeh and 1/2 tsp salt and simmer, covered, over medium-low heat until liquid has been absorbed and freekeh is tender, about 20 minutes. Drain away any excess water and let sit, covered, for 5 minutes. Fluff with fork and gently stir in almonds.

For zhoug sauce, in food processor container, place cilantro, parsley, jalapeños, remaining 2 garlic cloves, cumin, and 1/2 tsp salt. Pulse until finely chopped. With machine running, add lemon juice and 1/3 cup oil through feed tube and process until smooth.

Heat grill to medium-high and grease grill grate. Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Grill steak for 6 minutes; flip and grill for another 5 minutes or until an instant-read thermometer indicates an internal temperature of 130 to 135 F (for medium-rare). Let steak rest for 10 minutes before slicing diagonally across the grain.

To serve, place freekeh on large serving platter and top with slices of steak. Drizzle zhoug sauce over top.