Prep Time: 10 minutes

Cooking Time: 25 minutes

 

Ingredients:

 

  • 1 c. packed fresh parsley
  • 1 c. packed fresh cilantro
  • 1 clove garlic
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • 1/4 tsp. dried oregano
  • 1/4 tsp. crushed red pepper
  • 4 New York beef strip steaks (2 1/2 lb.), each 1″-thick
  • Grilled Red Potatoes and Grilled Plum Tomatoes, optional
  • Red Potatoes
  • 1 1/2 lb. small red potatoes, cut into halves
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Plum Tomatoes
  • 6 medium plum tomatoes, cut into halves
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

 

Directions:

 

  • Heat grill on medium-high. Fit wire rack into rimmed baking sheet.
  • Prepare herb sauce: In food processor, pulse parsley, cilantro and garlic until finely chopped. Add oil, vinegar, oregano, red pepper and 1/8 teaspoon each kosher salt and black pepper; pulse to blend.
  • Pat steaks dry. Season with 1/2 teaspoon each kosher salt and pepper. Grill, turning occasionally, until desired doneness, 7 to 8 minutes for medium-rare. Transfer to wire rack. Let stand 5 minutes.
  • Stir meat juices into herb sauce. Slice steak; serve with sauce as well as grilled potatoes and tomatoes if desired.
  • Meanwhile, make the potatoes: On large sheet heavy-duty foil, place potatoes, cut into halves; toss with olive oil and salt and pepper. Fold foil over; crimp edges to seal. Grill on medium-high until tender, turning over once, 25 to 30 minutes.
  • Meanwhile, make the tomatoes: Cut plum tomatoes into halves. Brush cut sides lightly with olive oil and sprinkle with salt and pepper. Grill until lightly charred, 3 to 5 minutes per side.
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