Grilled Rib-eyes with XO Chimichurri

1 cup flat-leaf parsley leaves
1 cup cilantro
2/3 cup extra-virgin olive oil
3 tablespoons XO sauce
1 teaspoon dried red chile flakes
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
2 (1 lb) rib eye steaks

Finely chop parsley and cilantro then stir herbs together with oil, XO, chile flakes, 1 teaspoon salt and 1/2 teaspoon pepper.

Preheat grill.

Season steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper, then grill, turning occasionally, 6 to 8 minutes total for medium rare. Let steak rest 10 minutes then slice and serve with XO chimichurri.

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