Grilled Steak Skewers with Parsley-Garlic Sauce

15-20 appetizers

1 lb. steak (flank, rib eye, or sirloin),
thinly sliced against the grain
Kosher salt
Freshly ground black pepper to taste
15-20 skewers, soaked in warm water

Chimichurri (Yield about 1 ½ cups)
½ cup olive oil, or more to taste
½ cup red wine vinegar
4 garlic cloves, minced
½ yellow onion, small dice
1 bunch flat leaf parsley, washed
1/4 cup fresh oregano leaves, washed
½ green bell pepper, seeded, in cubes
2 bay leaves
1/2 tsp dried chile pepper flakes
¼ cup of water
Kosher salt and freshly ground black pepper to taste
A pinch of sugar

Place all chimichurri sauce ingredients in blender or food processor and puree.  Transfer to a bowl.  Taste.  Adjust seasonings, if necessary.

Marinate steak with about half of the sauce for 4-6 hours or overnight.  Pan roast or grill about 2 min per side.  Serve with remaining sauce.