Rib Eye Steaks with Tomato-Chimichurri Sauce

Sauce

• 1 cup tightly packed fresh Italian parsley leaves and tender stems
• ½ cup extra-virgin olive oil
• ? cup tightly packed fresh cilantro leaves
• ¼ cup oil-packed sun-dried tomato halves, drained
• 3 garlic cloves
• ¾ teaspoon crushed red pepper flakes

• Kosher salt
• Freshly ground black pepper

Rub

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons kosher salt

• 4 rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
• Extra-virgin olive oil

1. In a bowl of a food processor combine the sauce ingredients. Pulse until you get a semi-smooth consistency. Season with salt and pepper. Transfer to a small bowl and set aside.

2. In a small bowl mix the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Grill steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.