4 beef Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)
2 cloves garlic
1/2 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly grated lemon peel
1/4 teaspoon crushed red pepper
Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving. Place beef Strip Filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove filets from marinade; discard marinade. Pat steaks dry with paper towels. Place filets on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F)to medium (160°F) doneness, turning occasionally.
Serve filets with reserved Chimichurri Sauce.
Nutrition information per serving: 229 Calories; 126 kcal Calories from fat; 14 g Total Fat; 3 g Saturated Fat; 8 g Monounsaturated Fat; 73 mg Cholesterol; 148 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 25 g Protein; 2.1 mg Iron; 7.5 mg Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 4.9 mg Zinc; 29 mcg Selenium; 0.9 mg Choline;