Grilled Strip Loin Steak

Ingredients

• Strip loin steak (2 (about 1-inch thick))
• Olive oil (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh parsley (1/2 cup, chopped (for chimichurri))
• Garlic (2 cloves, minced (for chimichurri))
• Red wine vinegar (2 tablespoons (for chimichurri))
• Red pepper flakes (1/2 teaspoon (for chimichurri, optional))
• Lemon juice (1 tablespoon (for chimichurri))

Instructions

1. Preheat the grill to high heat (about 450°F to 500°F).
2. While the grill is heating, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, lemon juice, and red pepper flakes. Mix well and set aside to allow the flavors to meld.
3. Brush each strip loin steak with olive oil and season generously with salt and black pepper on both sides.
4. Once the grill is ready, place the steaks on the grill. Cook for 4-5 minutes on one side for medium-rare, or until a nice crust forms.
5. Flip the steaks and continue to grill for an additional 4-5 minutes on the other side, adjusting the time if you prefer a different level of doneness.
6. Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
7. Slice the steaks against the grain and serve with the freshly prepared chimichurri sauce drizzled on top.