For the chimichurri sauce

1. Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.

For the potatoes

1. Preheat the oven to 415°F (this temp will be used for steak and potatoes).
2. Slice potatoes into thin wedges (see note below on soaking). This can be done by cutting a potato in half lengthwise, then in half again lengthwise, then cutting on the diagonal point lengthwise into equal wedges. You can further slice wedges (one more time) into thinner wedges if you prefer (I like half-inch thick on the skin side). This cutting guide here is helpful. I shoot for 16 wedges per potato.
3. Toss wedges in a bowl with oil and spices until evenly coated. Arrange on a greased baking sheet with minimal overlap. Bake for 35-40 minutes, flipping halfway through, until tender and crispy. Garnish with fresh parsley if desired.

For the steaks

1. Meanwhile, remove the steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
2. Add oil to an oven-safe skillet and turn up to medium-high heat, allow the skillet to become hot first. Once the oil starts to smoke, place the steaks face down and sear undisturbed for 2 minutes. Flip the steaks and sear for an additional 2 minutes. This will give your steaks a nice seared crust.
3. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle it with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for steak, roughly 1-2 inches thick.
4. Remove steaks from the skillet and set on a plate and let rest for 5 minutes before serving/slicing. This is important to bring your steak to its final serving temperature. Slice into thick strips and top with chimichurri sauce and serve with potato wedges.