Combine the parsley, garlic, oregano, olive oil, vinegar, and lemon juice in a small bowl. Season with salt, pepper, and hot pepper flakes. Taste and adjust the seasoning if necessary.

Brush each steak with about 30 mL (2 tbsp.) of chimichurri sauce. Keep remaining sauce for serving.

Oil the barbecue grill and preheat to high.

Grill the steaks until medium-rare, about 5 or 6 minutes per side depending on thickness.

Loosely wrap steaks in aluminum foil and set aside 5 to 10 minutes.

Thinly slice steaks across the grain. Serve with the reserved chimichurri.

Serve with Stefano's Roasted tomatoes, asparagus, and mushrooms side dish