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
Directions:
1. Prepare outdoor grill for direct grilling on medium-high. Fit wire rack into jelly-roll pan.
2. 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.
3. 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.
4. Stir any meat juices into herb sauce. Slice steak; serve with sauce.
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