In a resealable bag combine the steaks, lime juice, lime zest, coriander, onion powder, jalapeno pepper, garlic, and 1 cup olive oil. Seal bag and shake well to mix. Let steak marinate, refrigerated, for 4 hours or overnight.
Meanwhile, in a blender combine parsley, oregano, vinegar, pepper flakes, salt, and pepper. Puree on high and stream remaining cup of olive oil into mixture until just combined. Remove to a sealable container and refrigerate for 30 minutes to allow flavors to meld.
Preheat grill on high. Remove steaks from marinate and sear. Carve and serve with chimichurri.