Grilled Strip Steak with Chimichurri

Take out the Strip Steak from the fridge and prep the Chimichurri while it is coming to room temp:

• Chop the Herbs: Finely chop the parsley, cilantro (if using), and oregano. You can do this by hand for a more rustic texture, or use a food processor for a finer consistency.
• Mix the Ingredients: In a medium bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and black pepper.
• Add the Liquids: Stir in the olive oil, red wine vinegar, and lemon juice (if using). Mix well until everything is evenly combined.
• Taste and Adjust: Taste the chimichurri and adjust the seasoning as needed, adding more salt, pepper, or vinegar to suit your preference.
• Let it Rest: For the best flavor, let the chimichurri sit at room temperature for 15-30 minutes before serving. This allows the flavors to meld together.

Fire up the grill and cook the Strip Steak:

• Use High Heat for Searing: Preheat your grill to high heat (450-500°F). Place the steaks directly over the heat source to get a good sear. This creates a flavorful crust while locking in the juices. Sear each side for 2-3 minutes, then move to a cooler part of the grill to finish cooking to your preferred doneness.
• Rest Before Serving: After grilling, let the steaks rest for 5-10 minutes before cutting into them. Resting allows the juices to redistribute within the meat, resulting in a more flavorful and tender steak.