2 20-ounce New York strip steaks, 1 3/4 to 2 inches thick

Olive oil

Coarse salt and freshly ground black pepper to taste

For the chimichurri sauce:

3 bunches flat-leaf parsley

5 large garlic cloves

3/4 C. extra-virgin olive oil

1/2 C. white-wine vinegar

1/2 t. crushed red chili pepper

Coarse salt and freshly ground black pepper to taste

Prepare the grill (brush grate clean, oil grate, then light grill). Grill steaks on a hot charcoal fire for 6 to 8 minutes per side for medium-rare. Transfer steaks to a platter; brush with olive oil and season with coarse salt and freshly ground black pepper. Let the steaks stand for 10 minutes.

To make the sauce, combine all the sauce ingredients in a food processor and pulse until smooth.

Slice the steaks in half and serve with the chimichurri sauce and any juices that have accumulated on the platter.