3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped

6 garlic cloves, very finely chopped

1½ teaspoons finely chopped fresh oregano leaves

¼ cup distilled white vinegar

1 tablespoon plus 1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper

¾ teaspoon dried red pepper flakes

1 small dried bay leaf

¾ cup extra-virgin olive oil

One 1½-pound hanger steak

2 teaspoons grapeseed or canola oil