Directions

1. In a medium bowl, whisk the vinegar, juice, crushed red pepper, garlic and herbs until well combined. While whisking constantly, slowly stream in 1/3 cup of oil. Season the sauce with salt and black pepper as needed. Mix well and set aside.
   
2. Pat the steaks dry and season with salt and black pepper.
   
3. In a large sauté pan over medium-high heat, pour 1 ½ tablespoons of oil. When hot, carefully add the steaks to pan without crowding, working in batches if necessary. Cook for about 5-7 minutes, without moving to create a deep brown sear. Turn and cook the other side for 5-7 minutes, depending on thickness, for medium rare/medium.
4. Transfer the meat to a serving platter and allow to rest for 5-8 minutes.
5. Top each steak with chimichurri and serve.