Ingredients

• 1 bunch fresh Italian parsley
• 6 pepperoncini (or banana) peppers
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 teaspoons unsalted butter
• 1 lemon, for juice

Steps

1. Preheat grill (or grill pan) on medium-high. Chop parsley finely (1 cup). Chop pepperoncini finely, discarding stems and seeds (¼ cup). Combine parsley, pepperoncini, oil, garlic, and oregano.
2. Season steaks with salt and pepper, then place on grill (wash hands). Coat tops of steaks with one-half parsley mixture; grill 3 minutes without flipping, then flip steaks and coat other side with remaining half parsley mixture. Grill 3–5 more minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove steaks from grill and let stand 5 minutes before serving; temperature will rise 5–10°F during this time.
3. Top steaks evenly with butter; squeeze lemon juice over steaks. Serve.

Ingredients

• 4 ears fresh corn
• 1 (15 oz) can black beans
• 1 tablespoon extra-virgin olive oil
• 1 bag chopped romaine (9–10 oz)
• 2 cups seasoned tortilla strips
• ½ cup spicy ranch dressing
• 1 teaspoon dried oregano

Steps

1. Remove husks and silks from corn; slice kernels off cobs (2–3 cups). Drain and rinse beans.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add corn; cook and stir 2–4 minutes until tender. Transfer corn to salad bowl.
3. Add beans, romaine, tortilla strips, dressing, and oregano to bowl; toss and serve.