Preheat grill to high for 10 to 15 minutes. Trim striploin of obvious excess fat. Rub beef with 1 tablespoon oil, then season with herbs and approximately 2 tablespoons salt and 1 tablespoon pepper. Place on grill at a 45 degree angle to mark (4 to 5 mins). Once nicely marked, rotate 90 degrees to cross-mark (5 to 7 mins).
Turn and repeat on the second side, then either reduce heat on grill to low (300 degrees) or transfer to a preheated 300 degree oven on a sheet tray or roasting pan. Barbeque or roast “low and slow” for approximately 25 to 35 minutes or until internal temperature reads 115-125 degrees F. Remove and rest covered in a warm, but not hot, place for approximately 10-12 minutes before slicing. Turn grill back to high.
While steak is resting, prepare summer squash on grill, or grill the garden fresh tomatoes. Season with a generous amount of salt and pepper, and a drizzle of olive oil. Grill until just cooked through and marked nicely (2-3 minutes per side). Sprinkle with parsley to serve alongside steaks.
When finished, slice striploin into 3/4” to 1” thick steaks and serve with any residual juices left from the resting.