Steak with Chimichurri Sauce

Ingredients:
- 3/4 cup finely chopped fresh Italian parsley (from about 1 large bunch)
- 1/2 cup plus 1 tablespoon olive oil
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons finely chopped garlic
- 2 1/2 teaspoons dried crushed red pepper
- 2 6-ounce beef tenderloin steaks (about 1 inch thick)

Directions:
- Place chopped parsley in small metal bowl.
- Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper.
- Season to taste with salt and pepper.
- Refrigerate at least 4 hours.
- (Can be made 1 day ahead.)
- Bring to room temperature before using.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
- Sprinkle both sides of steaks with salt and pepper.
- Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare.
- Slice steaks crosswise and arrange on platter.
- Spoon chimichurri sauce over and serve.