3/4 cup chopped fresh parsley (about 1 large bunch)
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely chopped garlic
2 teaspoons hot red pepper flakes
Salt and freshly ground black pepper
1 1/2 pounds beef tenderloin steaks
each about 1 inch thick
Instructions
Put the parsley in a bowl and whisk in the olive oil, lemon juice, garlic, hot pepper, and salt to taste.
Taste and adjust the seasoning if necessary; let the sauce rest at room temperature for an hour or two if you have time.
Put a large skillet over high heat; season the steaks with salt and pepper.
When the skillet is hot, a minute or two later, add the steaks and cook for about 3 minutes per side for medium-rare, a little longer for more well done.
Serve the steaks whole or slice them; serve with the chimichurri spooned over them, passing more sauce at the table.