Ingredients

• 1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons coarsely chopped fresh oregano
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1/4 teaspoon grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped garlic (1 clove)

Instructions

1. Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.
3. While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
4. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.