Ingredients

• 1 small garlic clove, minced
• 2 teaspoons The Spice Hunter® Mexican Seasoning
• 2 tablespoons red wine vinegar
• 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
• Kosher salt
• 2 tablespoons The Spice Hunter® Steak & Chop Grill & Broil
• 1/4 cup sliced fresh flat-leaf parsley
• 1/2 cup sliced fresh cilantro
• 1/4 cup hazelnuts, toasted, skinned, and chopped
• 1/4 cup plus 1 tablespoon extra-virgin olive oil

Instructions

1. Heat a grill or boiler to medium-high.
2. Mix the garlic, The Spice Hunter® Mexican Seasoning, and vinegar in a medium bowl. Let sit while you cook the steak.
3. Rub 1 tablespoon oil all over the steaks, then generously season with salt. Rub with The Spice Hunter® Steak & Chop Grill & Broil to coat.
4. Grill or broil the steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest 5 minutes. While the steak rests, stir the parsley, cilantro, hazelnuts, and remaining 1/4 cup oil into the garlic mixture. Season to taste with salt.
5. Slice the steak and serve with the salsa verde.