New York Strip Steak with Parsley Sauce
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  1. Three 20-ounce aged New York strip steaks, each about 2 inches thick
  2. Vegetable oil cooking spray
  3. 1 tablespoon seasoned salt
  1. 1 bunch flat-leaf parsley, chopped, large stems discarded
  2. 8 cloves garlic, chopped
  3. ½ cup minced white onion
  4. ¼ cup white vinegar
  5. 1 medium jalapeño pepper, seeded and minced
  6. 2 teaspoons chopped fresh oregano
  7. 1 teaspoon kosher salt
  8. ½ teaspoon freshly ground black pepper
  9. 1 cup extra-virgin olive oil
  1. To cook the steaks: Remove the steaks from the refrigerator and let them rest at room temperature for 30 minutes.
  2. Meanwhile, make the sauce: In the bowl of a food processor fitted with a metal blade, mix together the parsley, garlic, onion, vinegar, ¼ cup water, the jalapeño, oregano, salt, and pepper.
  3. Pulse 2 to 3 times until mixed.
  4. With the motor running, add the olive oil in a steady stream through the feed tube. Mix only until the sauce is still slightly coarse in texture. You will have about 2½ cups of sauce. Set aside until serving.
  5. To prepare a charcoal or gas grill, lightly spray the grill rack with cooking spray. Or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
  6. Season the steaks lightly on both sides with the seasoned salt. Grill or broil for 10 minutes. Turn using tongs and cook the other side for 9 to 11 minutes for medium-rare, or until desired degree of doneness.
  7. To serve, spoon some of the sauce over the steaks and pass the rest on the side.
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