Steak with Argentine Herb Sauce

By kimvess

Argentines are well-known for their love of meat, and it's customary to serve grilled steaks and other meats with chimichurri sauce, a fresh sauce made with lots of green herbs, like the cilantro and parsley used in this recipe. Try our other variations on this easy recipe: Rosemary-Lemon Steak and Grilled Steak au Poivre.

Ingredients

• 1 cup(s) packed fresh flat-leaf parsley leaves
• 1 cup(s) packed fresh cilantro leaves
• 1 clove(s) garlic
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) sherry vinegar
• 1/4 teaspoon(s) dried oregano
• 1/4 teaspoon(s) crushed red pepper
• Kosher salt
• Pepper
• 4 (2 1/2 pounds total, each 1 inch thick) New York beef strip steaks

Preparation

Step 1

Prepare outdoor grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan.

Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped. Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend.

Pat steaks dry. Sprinkle 1/2 teaspoon each salt and pepper all over steaks. Immediately place on grill; cook 7 to 8 minutes for medium-rare or until desired doneness, turning over every 2 to 3 minutes. Transfer to wire rack. Let stand 5 minutes.

Stir any meat juices into herb sauce. Slice steak; serve with sauce.