1 cup packed flat-leaf parsley
1 cup packed fresh cilantro
1 clove garlic
3 TBSP EVOO
2 TBSP apple cider vinegar
¼ tsp dried oregano
¼ tsp red pepper flakes
Kosher salt and pepper
4 New York beef strip steaks (2½ lbs total), each 1inch thick
- Heat grill on medium-high. Fit wire rack into rimmed baking sheet.
- Prepare chimichurri: In food processor, pulse parsley, cilantro and garlic until finely chopped. Add oil, vinegar, oregano, red pepper and 1/8 tsp each salt and black pepper; pulse to combine.
- Pat steaks dry. Season with ½ tsp each salt and black pepper. Grill, turning occasionally, to desired doneness, 7 to 8 minutes for medium-rare (135˚F). Transfer to wire rack. Let stand 5 minutes.
- Stir meat juices on baking sheet into chimichurri. Slice steak; serve with sauce.