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1
Light a grill.
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2
In a medium bowl, whisk the oils with the vinegar.
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3
Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper.
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4
Season the chimichurri with salt and pepper and let stand for at least 20 minutes.
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5
Brush the steaks on both sides with the butter and season them with the smoked salt and pepper.
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6
Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes.
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7
Transfer to a platter and let rest for 10 minutes.
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8
Cut the steaks into 1-inch-thick slices and arrange them on the platter.
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9
Spoon some of the chimichurri sauce over the steak and serve, passing more smoked salt and pepper along with the remaining chimichurri sauce on the side.
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10
*MAKE AHEAD:.
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11
The chimichurri sauce can be refrigerated overnight.
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12
Bring to room temperature before serving.
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13
**WINE:.
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14
Chimichurri sauce originated in Argentina as a complement to the countrys great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to Tourondels smoky strip steaks.
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15
Try the jammy 2005 Budini or the black cherry-rich 2005 Tikal Amorio.
