6 7-ounce filet mignon steaks, preferably Argentine, cut 1 and 1/2 inches thick from the thin end of the fillet, or shell steaks
3 tablespoons kosher salt
2 bunches flat-leaf parsley
2 tablespoons chopped fresh oregano
6 cloves garlic
1 cup extra-virgin olive oil
1 tablespoon crushed red pepper
2 tablespoons dry oregano
2 tablespoons sweet Hungarian paprika
1/2 teaspoon cumin
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 tablespoons red-wine vinegar
1 cup 1/8-inch-diced roasted bell pepper
Slice each steak horizontally, 2/3 of the way across, like a hamburger bun. Open the steak out and flatten it. Cut one or two crisscrosses 1/4-inch deep into the cut surfaces. Place between two sheets of plastic wrap. Beat with a mallet to flatten the steak to a thickness of about 14 to 1/2 inch.
Brush steaks with the chimichurri sauce, cover with waxed paper, and stack the steaks. Marinate in the refrigerator for 3 to 4 hours.
Lift each steak with the wax paper and place steak-side-down on a hot grill. Peel off wax paper, brush steak lightly with more sauce, and sprinkle with salt. Cook for about 2 to 3 minutes, turn the steak, brush again with sauce, sprinkle with salt, and cook for 2 to 3 minutes. Brush the top of the steak lightly again with sauce and serve with an organic-field-green salad tossed with balsamic dressing.
Mix together 1 cup of warm water with the salt in a bowl and set aside to cool. Combine the parsley, fresh oregano, garlic, and oil in the bowl of a food processor. Pulse quickly several times.
Slowly add the dry ingredients to the vinegars in a bowl until well combined. Add the chopped-herb mixture from the food processor. Slowly stir in 1 cup of the saltwater mixture, and then stir in the diced roasted peppers. Will keep, refrigerated, for 1 week.