Chimichurri Sauce:

1. Remove parsley leaves form the stems until you have about 1 cup worth. Finely chop cilantro and oregano and set in a medium size bowl.
2. Finely dice the shallot and add to the herb mixture
3. Into that same bowl, grate the 3 cloves of garlic.
4. Add the red pepper flake, lemon juice, olive oil, and salt and pepper to taste. Stir to combine.
5. Serve immediately.

Denver Steaks:

1. Take steaks out of the fridge 30 minutes before cooking to come up to room temperature.
2. Pat the steaks dry and season each steak with salt and black pepper, making sure to coat all sides.
3. Smash three garlic cloves using a chef’s knife and set aside.
4. Heat a cast iron skillet over medium-high heat (until smoking).
5. Add about 1 tbsp avocado oil to the pan.
6. Place the steaks in the cast iron pan and sear for 2 minutes, flip, then sear again for 2 minutes. You should have a nice crust on your steak.
7. Lower the heat on the pan to medium heat, and add butter and smashed garlic cloves.
8. Tilt the pan and baste the steaks with melted butter for about 1-2 minutes or until your desired temperature is reached.
9. Transfer the steaks to a cutting board and let rest for 10 minutes.
10. Once rested, cut in slices against the grain and serve with chimichurri sauce drizzled over.