Ingredients:
4 (8-ounce) bone-in strip steaks (about 1 inch thick)
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
Chimichurri (recipe follows)
Directions
Prepare grill for direct heat cooking and heat to hot. Sprinkle both sides of each steak with cumin, salt and pepper. Place on oiled grill grid over heat source.
Grill steaks, turning once, 4 to 5 minutes per side for medium rare, 5-7 minutes for medium. Divide steaks among 4 serving plates; serve with chimichurri.
Chimichurri
1/2 cup packed fresh basil leaves
1/4 cup packed fresh parsely
1/3 cup extra virgin olive oil
2 tablespoons packed fresh cilantro leaves
1 clove garlic
2 tablespoons lemon juice
1/4 teaspoon ground coriander
1/2 teaspoon grated orange peel
1/2 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in blender. Puree, shaking blender occasionally if needed.
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