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.