Steaks with Chimichurri

Back in March, I made the amazing green sauce known as chimichurri (from Argentina/Uruguay).  It's super easy, and this version is as good as I have had in restaurants here--10+ all the way.  If you love garlic, you will definitely love this.  I'm sure it would also be great on other foods, too, as mentioned in the original recipe.  I made NY strips in cast iron skillet (it was not grilling weather yet), served with fried potatoes.  The picture below is from when I made it again in June of 2020 (I lost the original pic to a failed SD card).

Link to original recipe: https://cafedelites.com/steaks-with-chimichurri/

**original recipe includes using small red chilies as optional; I did not use them, thus not in my list below**

Ingredients:

1/2 c. olive oil
2 T. red wine vinegar
1/2 c. flat leaf (Italian) parsley
4 cloves garlic
3/4 tsp. dried oregano
1 tsp. coarse salt (I used kosher)
1/2 tsp. pepper (I used coarse ground black)

4 steaks, plus salt and olive oil (for seasoning and brushing)

Directions:

1. Use a mini-chopper to blend all ingredients (except the steaks, duh) until well combined.  Allow to sit for 5-10 minutes prior to serving.

2. Season steaks with salt, then brush with olive oil.  Prepare grill or heat cast iron skillet over heat that is between medium and medium-high, then add steaks.

3. Cook steaks to desired doneness (I went about 4-5 minutes each side for medium-rare).  Transfer to a plate and let rest for 5 minutes.

4. Serve with sauce and enjoy (you can serve sauce on side or poured over steaks)!