This was so good and so easy I don’t even need more photos. The recipe is from Bobby Flay’s Boy Meets Grill. Adam grilled the steaks, I made the Chimichurri. Perfect summer dinner! This makes a ton of Chimichurri, even if you halve it for 2 steaks. I’m posting the original recipe.

For the Chimichurri:
2 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh cilantro
8 garlic cloves, chopped
3 serrano chiles, roasted and seeded **I used jalapeños and had Adam grill them with the steaks for a while. Then peeled off the skins.
3 Tbsp honey
3 Tbsp Dijon mustard
1 cup olive oil
Salt and pepper

For the steaks:
4 (12 ounce) strip steaks
Kosher salt
Coarsely cracked black pepper.

Make the Chimichurri: Put everything but the oil, salt, and pepper in a food processor or blender and process to a paste. With the motor running, slowly add the oil until emulsified. If it’s too thick, add a little water to loosen it. Season with salt and pepper to taste.

Grill the steaks: Heat your grill to high and season the steaks generously with salt and pepper. Grill 3-4 minutes until lightly charred and crusty. Turn over and lower the grill to medium, cooking 5-6 minutes more for medium rare. Remove and let rest for 5 minutes, then serve.