Paniolo Steak with Wicked Wahine Chimichurri

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For the Paniolo Steaks:

2 (1 to 1 1/2 pound) flat iron steaks (beef chuck top blade)

Olive oil, for brushing steaks

Salt and freshly ground black pepper

For the Wicked Wahine Chimichurri Sauce:

1 bunch cilantro, tough stems removed, coarsely chopped (about 1 cup)

1 bunch Italian parsley, tough stems removed, coarsely chopped (about 1 cup)

4 cloves garlic, coarsely chopped

2 tablespoons fresh ginger root, peeled and coarsely chopped

4 green onions (root tips and tough green ends removed) coarsely chopped

4 tablespoons rice wine vinegar

3 tablespoons fresh squeezed lime juice

3 tablespoons sesame oil

1/2 to 3/4 cup vegetable oil

3 tablespoons pineapple juice

1 teaspoons Asian hot chili sauce (use 2 if you like it spicy!)

Salt

For garnish: 2 tablespoons toasted sesame seeds and a few pineapple rings (use good quality canned), if desired.