Pat the steaks dry with paper towels. Cover them with olive oil, then generously rub with sea salt, black pepper, smoked paprika, garlic powder, and dried thyme.

Let the steaks rest at room temperature for about 20-30 minutes to allow the seasoning to marinate.

While the steaks are marinating, make the chimichurri. In a food processor, combine the parsley, garlic, shallot, lime zest, lime juice, red wine vinegar, red pepper flakes, sea salt, and black pepper. Pulse until the mixture looks combined but not totally smooth.

Place the mixture into a bowl and slowly whisk in the olive oil.

Let the chimichurri sit for at least 10 minutes to allow the flavors to develop.

Preheat a grill pan or grill over high heat. Once hot, place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached.

Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. The juices will redistribute into the meat.

Slice the rested steaks against the grain and arrange on a serving platter. Spoon the chimichurri generously over the steak slices.