Grilled New York Strip Steak With Peach Chimichurri

Ingredients:

Directions:

1. Remove lower stems of the parsley, rinse and pat dry.
2. In the bowl of a food processor, add parsley, garlic, vinegar, fresh thyme, onion, fresh basil, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes.
3. Process until smooth, pour into a medium-size bowl and set aside. Heat the grill to medium heat. While grill is heating up, slice the peaches in half, remove the pit and baste each side with 1 tsp olive oil.
4. Grill peaches 4 minutes each side. Set aside to cool.
5. Chop tomatoes, making sure to remove the seeds. Next chop the cooled peaches.
6. Stir the remaining 6 tbsp of olive oil into the chopped herb mixture until combined. Add peaches and tomatoes. Cover with plastic wrap and let the mixture sit for 2-3 hours to marinate.
7. Preheat the grill to medium. Season with steaks with salt and pepper.
8. Grill 8-15 minutes for a 1” thick strip to the desired doneness (135 degrees F for med-rare and 145 degrees F for medium). A meat thermometer is recommended for precise cooking.
9. Remove from the grill and allow the steaks to rest for 5 minutes. Spoon sauce over steak and serve.