Remove the steaks from the refrigerator 20 minutes prior to cooking so they can come to room temperature. Heat your grill over medium high heat. Brush the sides of each steak with some olive oil and season liberally with salt and pepper. Cook for 4-5 minutes on the first side, then flip and cook for an additional 4 minutes for medium rare (Internal temp of 135 degrees). Cook for an additional 1-2 minutes for medium (140 degrees), or an additional 3-4 minutes for medium well (150 degrees). Remove the steaks and let them rest on a plate covered with foil for 10 minutes.
While the steaks are cooking, make the chimichurri sauce. Combine all of the ingredients in a food processor and pulse a few times until it forms a chunky paste. Do not over-mix it or it will become more of a smooth sauce. Serve the steaks topped with the chimichurri sauce and enjoy!
The Chimichurri sauce can be stored in the refrigerator for up to 1 week.