Char-Grilled Strip Steaks with Vibrant Chimichurri

1. Prepare Chimichurri Sauce

Combine hot water, oregano, and kosher salt in a small bowl, allowing the oregano to hydrate for 5 minutes. In a food processor, blend parsley, cilantro, garlic, and red pepper flakes to a coarse chop, about 10 pulses. Add the oregano mixture and red wine vinegar, pulsing once or twice to incorporate. Pour into a medium bowl and gradually whisk in olive oil until the sauce emulsifies. Cover at room temperature to let flavors meld for at least 1 hour. The sauce can be stored refrigerated for up to 3 days; warm to room temperature before serving.

2. Prepare Steaks for Grilling

Mix the kosher salt and cornstarch in a small dish. Dry the steaks with paper towels and lay them on a wire rack positioned over a rimmed baking sheet. Evenly coat the steaks with the cornstarch mixture. Freeze the steaks uncovered until they firm up, roughly 30 minutes.

3. Grill the Steaks

Clean and oil the grate. Season steaks with black pepper. Grill the steaks covered, 2-3 minutes per side until they start to char. Flip twice more, cooking each side until well-charred and internal temperatures reach 115°F for rare or 120°F for medium-rare. Rest the steaks tented with foil on a plate for 10 minutes, then slice across the grain. Serve with the chimichurri sauce on the side.