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Blade Steaks with Lemon Herb Sauce

['1 1/2 pounds top blade beef chuck steaks (1/2 to 1 inch thick)', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '5 tablespoons extra-virgin olive oil', '2 tablespoons coarsely chopped fresh oregano', '2 tablespoons coarsely chopped fresh flat-leaf parsley', '1/4 teaspoon grated fresh lemon zest', '1 tablespoon fresh lemon juice', '1 teaspoon chopped garlic (1 clove)']

Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.
While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.

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