2 large 1 1/2-2 inch thick strip or top sirloin steaks; at room temperature
1/2 cup EVOO; plus more for drizzling
coarse salt and pepper
1 cup packed flat-leaf parsley
2 fresno chile pepper or 1 hot cherry pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 small red onion, coarsely chopped
2 - 3 cloves garlic, grated or chopped
3 tablespoons sherry vinegar
2 tablespoons chopped fresh or 2 tsp dried oregano or marjoram
buttered white toast points, for serving