Brazilian/Latin American ThemeChimmichurri

2- 6 ounce Fillet mignon steaks
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 tablespoon olive oil

Heat a grill pan over medium high heat. Season steaks with salt and pepper and brush both sides of the steaks with olive oil. Put steaks side by side and skewer together, keeping the skewers about 1 inch apart. Test the grill pan by sprinkling a few drops of water. If the water bubbles up and sizzles it is ready. Add the steaks to the grill pan, cooking 2-3 minutes on each side. Allow the steaks to rest about 10 minutes before slicing on the bias. Top with the chimmichurri sauce below.

1 cup flat leaf parsley (leaves only)
2 cloves garlic pealed
1/4 cup oregano leaves
1 teaspoon of kosher salt
1 teaspoon of black pepper
Zest of 1/2 lemon
Juice of 1/2 lemon

Combine the parsley leaves, garlic, oregano, lemon juice, lemon zest, salt and pepper in a food processor. Process to a coarse, paste-like consistency. Add more oil if necessary to keep the chimmichurri "wet". Spread on top of steak or other proteins, like seafood or chicken.