Instructions: To make the chimichurri: Place parsley, bay leaves, red pepper flakes, garlic, oregano, vinegar, olive oil and salt, to taste, in a food processor.

Pulse until well-combined. Put chimichurri in a glass or plastic container, using as needed. Chimichurri will keep for up to 6 months.

Makes 2 1/2 cups. To
grill steaks: Prepare a medium-hot fire in the grill. Season steaks with kosher salt. Place steaks on the grill and cook to desired doneness, about 4 to 6 minutes on each side. Transfer to a serving dish and spoon chimichurri over each steak. Serve immediately.

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