Grilled Aged Shell Steaks with Chimichurri

• 4 New York strip steaks, about 12 ounces each
• Chimichurri, recipe follows
• Salt and pepper
• 1 cup Spanish olive oil
• 2 limes, juiced
• 4 cloves garlic
• 2 minced shallots
• 1 tablespoon each minced basil, thyme and oregano leaves
• Salt and pepper

1. Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks.
2. Turn to coat the steaks.
3. Cover and marinate in the refrigerator for 2 hours.
4. Preheat grill to high.
5. Remove steaks from the refrigerator 20 minutes before grilling.
6. Remove steak from marinade and season with salt and pepper.
7. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
8. Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
9. Combine all ingredients in a bowl and season with salt and pepper.
10. Divide the chimichurri between 2 bowls.
11. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

new, chimichurri, salt, spanish olive oil, garlic, shallots, basil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-aged-shell-steaks-with-chimichurri-recipe.html (may not work)