Grilled Ribeye with Chimichurri - The Local Palate

Ingredients

• For the chimichurri:
• 5 garlic cloves, peeled
• 1 bunch parsley, leaves picked (about 4 cups)
• 1 bunch oregano, leaves picked (about 1½ cups)
• ½ cup hot water
• 1/3 cup red wine vinegar
• 1 tablespoon kosher salt
• ½ cup olive oil
• 1 tablespoon red pepper flakes
• For the steaks:
• Canola oil
• Kosher salt
• Freshly ground black pepper
• 2 (1½-pound) bone-in ribeye steaks