Remove steaks from the refrigerator and allow them to sit at room temperature for 30-45 minutes.

In a mixing bowl, combine parsley, minced garlic, fresh oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and let sit for at least 10 minutes.

Pat the steaks dry with paper towels and generously season both sides with salt and pepper, pressing the seasoning into the meat.

Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes. Drizzle olive oil into the pan once ready.

Sear the seasoned steaks in the hot skillet for 3-4 minutes without moving them, then flip and cook for an additional 3-4 minutes for medium-rare.

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

Slice steaks against the grain into thick pieces and drizzle with chimichurri sauce before serving.