Recipe by Chef Ty Hatfield
2 Ribeye steaks, thick cut (at least 1 ½ inches thick)
1/4 cup coarsely chopped parsley
4 Tbsred wine vinegar
3 garlic cloves, chopped (2 1/2 tablespoons)
3 Tbs oregano leaves
3 tsps crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Liberally season steaks with salt and medium grind black pepper. Grill over medium high heat on all sides being aware of flare ups and moving the steaks if neccesary. Cook to desired doneness and let rest for at least 10 minutes in a warm spot. Slice as desired. Serve with room temperature chimichurri.
For Chimichurri, chop herbs and combine with remaining ingredients and process in food processor until smooth. Season to taste.