Chimichurri with Ribeye Steaks

It's a great marinade that compliments any steaks. I complete the meal with garlic mashed potatoes, a bottle of Malbec wine, and roasted asparagus to enjoy with my steaks.
Ingredients:
1/2 cup of fresh mint leaves
1 cup of cilantro leaves
1 cup Italian parsley
6 cloves fresh garlic, peeled
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chile pepper
1 cup EVOO
1/3 cup red wine vinegar
1/3 cup H2O
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 to 6 ribeye steaks
Preparation:
Combine all the herbs and garlic in a food processor and finely chop. Add the EVOO, vinegar, H2O, salt, pepper & cayanne & ancho chili pepper and process to make a nice thick sauce. Add a little salt and pepper to taste. Pour 1/3 cup of the chimichurri in the baking dish *large enough to hold all of the steaks.* Place the steaks in, and cover the steaks with another 1/3 of the chimichurri. Marinate the meat for 1 hour or more, make sure to keep the steaks outside the fridge for at least 30 minutes before cooking on the grill. *You don't want to cook cold meat on the grill, it won't cook the meat evenly.*
Cook the steaks on the grill until cooked to taste, about 2 minutes for a beautiful medium-rare or more to get the nice juicy medium. Transfter the steaks to plates and serve with the remaining chimichurri sauce on the side. Enjoy!