Churrasco-Style Steak with Chimichurri

In a food processor, combine the parsley, cilantro, marjoram and garlic and pulse several times to combine. Scrape down the sides of the bowl and generously season with salt and black pepper. Add the vinegar and pulse to incorporate. With the motor running, add the 1/2 cup olive oil in a slow, steady stream until emulsified. Pour into a small serving bowl. Stir in the roasted bell pepper and red pepper flakes. Cover the chimichurri tightly and refrigerate for at least 1 hour or up to overnight. Remove from the refrigerator 20 minutes before grilling the steak.

Trim the excess fat from the steaks; reserve a 1-inch piece to grease the grill grate. Generously season the steaks with salt and cracked black pepper and brush with olive oil.

Prepare a hot fire in a grill. Using long tongs, grease the preheated grill grate with the reserved fat; it should smoke and sizzle immediately and begin to melt.

Grill the steaks directly over high heat, turning once, until nicely charred, 4 to 6 minutes per side for medium-rare, or until done to your liking.

Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Slice across the grain and arrange on a platter. Pour any accumulated juices from the carving board over the top and serve the steaks drizzled with the chimichurri. Serves 6.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).