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Season 2 ribeye steaks generously with salt and pepper, then let them sit at room temperature.
Preheat your oven at 425F. Bring a large pot of salted water to a boil and cook 1 lbs baby Yukon Gold potatoes until fork tender.
Transfer potatoes to a parchment-lined baking sheet and gently smash each potato with the bottom of a cup or mug.
Drizzle smashed potatoes generously with avocado oil, then season with ½ to 1 tsp each of garlic powder, dried oregano, smoked paprika. Season with salt and pepper, then bake at 35-40 mins, flipping if needed, till nice and crispy.
While the potatoes cook, make the chimichurri by pulsing 1 bunch flat-leaf parsley and ½ bunch cilantro in a food processor with 4 cloves garlic.
Transfer chimichurri mixture to a bowl and mix in ½ cup good olive oil, 4 tbsp red wine vinegar, 1 tsp dried oregano, red pepper flakes, salt, and pepper.
Grill or sear the steaks over high heat until cooked to your preferred doneness.
Let the steaks rest for 5 mins before slicing.
Plate with the crispy potatoes, spoon over plenty of chimichurri.
Mix together 5 tbsp mayo with 2 minced garlic cloves, 1 tsp smoked paprika, a pinch of salt, and the zest of half a lemon for smoky garlic aioli.
Spoon over smoky garlic aioli if desired.