Steak With Mint Chimichurri Sauce

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2 Ribeye steaks (1″ to 1 1/4″ thick)

olive oil

fleur de sel (or other sea salt)

fresh ground black pepper

1/2 C packed mint

1 clove garlic pressed or finely minced

1/4 C olive oil

1/4 tsp salt

1/2 lime juiced

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