Finely chop parsley, cilantro (if using), and oregano leaves, or pulse briefly in a food processor for 2–3 short pulses to retain texture. Transfer to a bowl and stir in minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning. Let sit at room temperature for at least 15–20 minutes to allow flavors to meld (can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving).

Roasted Potatoes

Roast potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbsp olive oil, chopped rosemary, garlic powder, salt and pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, shaking the pan or flipping potatoes halfway through, until golden and tender when pierced with a fork. Keep warm.

Seasonal Vegetables

Cook vegetables

While potatoes roast (or after), toss seasonal vegetables with 1 tbsp olive oil, salt and pepper. For asparagus or broccolini: roast at 425°F for 8–10 minutes until tender-crisp; for zucchini slices: roast 8–10 minutes or sauté in a hot skillet 4–6 minutes until lightly browned. Squeeze lemon wedge over vegetables just before serving.

Steak & Finishing

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper (use the quantities listed, adjusting to taste).

Cook steaks

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbsp olive oil and swirl to coat. Sear steaks, undisturbed, 3–4 minutes per side for medium-rare (time will vary with thickness). During the last 1–2 minutes of cooking, add butter, smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) to develop flavor and a glossy finish. Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium.

Rest steaks

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–8 minutes (resting redistributes juices).

Slice and plate

Slice steaks against the grain into 1/4–1/2" slices. Arrange sliced steak on plates with a portion of roasted potatoes and seasonal vegetables. Spoon 1–2 tbsp house chimichurri over the steak and pass extra chimichurri on the side. Garnish with any remaining thyme or a lemon wedge if desired.