Ingredients
Steak-4 pounds New York strip steaks, (1 1/2 inch thick)
salt as per taste
black pepper, ground
olive oil
Chimichurri Sauce
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
Directions:
About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature
Step 1:
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.
Step 2:
Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
Step 3:
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.
Step 4:
Grilling Steak
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.
Step 5:
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.
Step 6:
Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.