For the Steak

• 2 ribeye or New York strip steaks (about 1.5 inches thick, ~12 oz each)
• 2 tbsp olive oil (for searing)
• 1 tsp kosher salt (or to taste)
• 1/2 tsp black pepper (or to taste)

For the Chimichurri Sauce

• 1 cup fresh parsley leaves, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano leaves, chopped (or 2 tsp dried oregano)
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes (more or less to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper