Char-Grilled Strip Steaks with Vibrant Chimichurri

1. Prepare Chimichurri Base

Combine the hot water, dried oregano, and kosher salt in a liquid measuring cup or bowl. Let it sit for about 5 minutes to allow the oregano to soften.

2. Blend Chimichurri Herbs

Place the parsley, cilantro, minced garlic, and red pepper flakes in a food processor. Pulse the mixture about 10 times until everything is finely chopped.

3. Combine and Emulsify Chimichurri

Add the water mixture and red wine vinegar to the food processor and pulse briefly to combine. Transfer this mixture to a bowl, then whisk in the extra-virgin olive oil until the sauce emulsifies into a thick, vibrant green consistency. Let the chimichurri sit at room temperature for at least an hour to let the flavors meld.

4. Prepare Steaks for Grilling

In a small bowl, mix the kosher salt and cornstarch together. Pat the strip steaks dry with paper towels, then rub them evenly with the salt and cornstarch mixture. Place the steaks on a wire rack set over a rimmed baking sheet and freeze them for about 30 minutes until they are very firm.

5. Preheat Grill

If using a charcoal grill, light about 6 quarts of charcoal in a chimney starter and let them heat until covered with fine gray ash, which should take about 5 minutes. For a gas grill, turn all the burners to high and heat the grill for about 15 minutes.

6. Grill Steaks

Clean and oil the grill grate, then season the steaks generously with freshly ground pepper. Place the steaks on the hot grill and cook them for 2 to 3 minutes per side to achieve a deep-brown char. For rare steaks, aim for an internal temperature of 115°F, or 120°F for medium-rare. The steaks should have a well-charred exterior.

7. Rest and Serve

Once the steaks are done, transfer them to a platter and tent them loosely with aluminum foil. Let the steaks rest for about 10 minutes. Slice the steaks against the grain and serve them with a generous spoonful of the vibrant chimichurri sauce on top.