Chimichurri Grilled Steak with Flavorful Herb Sauce: A Bold and Savory Feast

In a bowl, combine the chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes (if using), smoked paprika, salt, and black pepper.
Stir until all ingredients are well combined. Set aside for at least 30 minutes to let the flavors meld together.
Season the Steaks:

Pat the steaks dry with paper towels to remove any excess moisture.
Drizzle with olive oil and season generously with salt and black pepper on both sides.
Grill the Steaks:

Preheat your grill to medium-high heat.
Grill the steaks for 4-6 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C), and for medium, 140°F (60°C).
Rest the Steaks:

Once the steaks are cooked to your liking, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute and ensures a tender steak.
Serve with Chimichurri:

Slice the steaks against the grain and serve with a generous drizzle of chimichurri sauce over the top.
Serving and Storage Tips