Chili Strip Steaks with Chimichurri and Chipotle Drizzles

Paste

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 2 teaspoons prepared chili powder
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme

• 6 New York strip steaks, each about 12 ounces and 1 inch thick

Chimichurri sauce

• ½ cup tightly packed fresh Italian parsley leaves and tender stems
• 2 medium garlic cloves
• ½ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon water
• ¼ teaspoon kosher salt
• ⅛ teaspoon crushed red pepper flakes
• ⅛ teaspoon freshly ground black pepper

Chipotle sauce

• 3 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt