New York Strip Steak with Chimichurri Sauce

Step 1

About 30 minutes before grilling, remove the steaks from the refrigerator. Allow them to sit covered at room temperature.

Step 2

Combine hot water, oregano, and salt in a small bowl. Let stand 5 minutes to soften oregano.

Step 3

Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.

Step 4

Add oregano water mixture and vinegar and pulse briefly to combine.

Step 5

Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.

Step 6

Cover with plastic wrap and let stand at room temperature for at least 30 minutes. If preparing sauce in advance, refrigerate and bring to room temperature before using.

Step 7

Heat grill to medium-high heat. Clean and then carefully brush the grill grates with oil.

Step 8

Brush the steaks on both sides with olive oil and season generously with salt and pepper.

Step 9

Place the steaks on the grill and cook until charred grill marks appear, about 6 minutes covered.

Step 10

Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center registers 115°F for rare (about 2 minutes), or 120°F for medium-rare (about 3-5 minutes), or longer for medium and medium well doneness.

Step 11

Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.