Caramelized Crust Grilled Steaks with Homemade Chimichurri

1. Prepare Oregano Mixture

Combine the hot water, dried oregano, and kosher salt in a small bowl. Let this mixture stand until you're ready to use it.

2. Process Chimichurri Ingredients

Place the parsley, cilantro, minced garlic, and red pepper flakes into a food processor. Add the red wine vinegar and the oregano mixture from the small bowl. Pulse everything together until the herbs are finely chopped. Transfer this mixture to a bowl and whisk in the extra-virgin olive oil. Let the sauce stand at room temperature for at least an hour to allow the flavors to meld.

3. Season Steaks

Mix the kosher salt and cornstarch in a small bowl. Pat the steaks dry with paper towels, then season them generously with the salt and cornstarch mixture. Let the seasoned steaks sit at room temperature for about 15 minutes.

4. Freeze Steaks

Place the steaks on a wire rack set inside a rimmed baking sheet and freeze them for 30 minutes.

5. Grill Steaks

Prepare your grill for high heat. Once the grill is hot, place the steaks over the hottest part and grill them, turning occasionally, until they are well browned and cooked to your desired level of doneness.

6. Rest Steaks

Transfer the grilled steaks to a plate or platter and tent them loosely with foil. Allow the meat to rest for 5 to 10 minutes.

7. Serve Steaks

Serve the steaks with the chimichurri sauce on the side, letting your guests add as much or as little as they like.