Steak-4 pounds New York strip steaks, (1 1/2 inch thick)
salt as per taste
black pepper, ground
1/4 cup water, (hot)
2 teaspoons oregano, dried
2 teaspoons kosher salt
1 1/3 cups parsley leaves, loosely packed flat-leaf
2/3 cup cilantro leaves, loosely packed
6 garlic cloves minced
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil, extra-virgin
About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature
For Chimichurri Sauce
Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.
Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
Add oregano water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.
Heat grill to medium-high heat. Clean and then carefully brush the grill with oil. Brush the steaks on both sides with olive oil and season generously with salt and pepper.
Place the steaks on the grill and cook until charred grill marks, about 6 minutes covered. Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center of steak 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.
Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.