Chimichurri Strip Steak

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

1. Heat grill on medium-high. Fit wire rack into rimmed baking sheet.
2. 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.
3. 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.
4. Stir meat juices on baking sheet into chimichurri. Slice steak; serve with sauce.

Serves 6