Black Pepper Crusted Grilled Steakswith Mint Chimichurri

Chimichurri

INGREDIENTS

2 cups fresh mint leaves
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
8 cloves garlic, peeled and chopped
3 serrano chiles, grilled, peeled, chopped
3 tablespoons honey
3 tablespoons Dijon mustard
1 cup olive oil
Salt and freshly ground black pepper

INSTRUCTIONS

Combine mint, parsley, cilantro, garlic, chiles, honey and mustard in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper. Transfer the sauce to a medium bowl.

Grilled Steak

INGREDIENTS

4 NY Strip steaks, about 12 ounces each
Kosher salt
Coarsely cracked black pepper

INSTRUCTIONS

Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Season steaks on both sides with salt and pepper. Grill for 3-4 minutes on one side until charred and crusted, turn over and continue grilling for 5-6 minutes for medium-rare doneness. Remove from grill, let steaks rest 10 minutes then slice into ½-inch thick slices. Serve with the chimichurri on the side or place a small dollop on each slice.