Remove the steaks from the refrigerator 30-45 minutes before cooking to reach room temperature.

In a medium bowl, combine the parsley, garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir well and set aside.

Pat the steaks dry and season both sides generously with salt and black pepper.

Heat a cast-iron skillet over high heat for 3-5 minutes. Add olive oil and let shimmer.

Sear the steaks for 3-4 minutes on each side for medium-rare.

Transfer the cooked steaks to a cutting board and cover loosely with foil. Allow to rest for 5-10 minutes.

Slice the steaks against the grain and drizzle with chimichurri sauce.

Serve immediately with extra chimichurri sauce on the side.