Simple Sirloin Steak With Chimichurri

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For the steak:

2 10-to-12-ounce sirloin steaks

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

For the sauce:

1/2 cup fresh cilantro leaves, roughly chopped

1/2 cup fresh parsley leaves, roughly chopped

1 tablespoon finely chopped onion

Juice of 1/2 lemon

2 teaspoons white wine vinegar

1 clove garlic, minced or pressed through a garlic press

Pinch of red pepper flakes

1/3 cup olive oil