Preheat the oven to 375 degrees F (190 degrees C).
Crush the Whole Coriander Seeds (1 tablespoon) inside its plastic bag using the back of a spoon and pour onto a plate; hold. Remove leaves of Fresh Parsley (0.25 ounce) and Fresh Cilantro (0.25 ounce) from the stems. Reserve 8 parsley leaves for garnish.
Finely chop herbs; place in a small bowl. Remove the stem and seeds of the jalapeno. Mince jalapeno, Shallot (1) and only 1 Garlic (1 clove) clove. add to herbs in bowl; set aside.
Place the Red Potato (12 ounce), 5 Garlic (5 clove) cloves,1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Toss until well coated. Place the potato mixture onto a large piece of foil; fold into a sealed package.
Place on a sheet pan and into the oven to roast for 40 minutes.
Meanwhile, pat dry the Boneless New York Strip (2) with paper towels. Rub 1/2 teaspoon olive oil onto each. Add the Kosher Salt (1 teaspoon) to the crushed coriander and stir until combined. Press the steak firmly into the mixture to ensure an even crust.
Remove the red potatoes from the oven. Open the packet. Separate the potatoes from the garlic. Using the back of a spoon, gently smash each potato, then smash the garlic. Top the potatoes with a bit of the smashed garlic and return to the oven, uncovered for 10 to 12.
Heat a medium saute pan over high heat. Add a pat of Butter (to taste) and 1 tablespoon olive oil. When hot, add the steaks and sear for 2 minutes. Turn over and sear for 2 minutes more. Let rest until plating.
To the bowl with the herb mixture, add 3 tablespoons olive oil, Sherry Vinegar (1 tablespoon), 1/4 teaspoon each of salt and pepper and only half the Feta Cheese (1.75 ounce). Stir until well combined; set aside.
Cut the steak into 1/4 inch thick slices. Place the potatoes and garlic, down the center in a row between the two plates. Arrange the steak slices fanned over the top of the potatoes. Spoon the chimichurri on top. Garnish with the parsley leaves.