Heat a griddle or cast-iron skillet over medium-high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Place on the griddle and cook, turning once, until a brown crust forms, 8-10 minutes for medium-rare. Let rest for 5 minutes then slice.
While the steaks cook, add the parsley, chiles, bell pepper, onion, garlic, vinegar and oregano (or marjoram) to a food processor; season with salt and pepper. Pour in 1/2 cup EVOO and pulse to chop into a thick sauce.
Serve the steak on the buttered toast points. Top with the pepper-onion sauce.