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Steak with Herb Sauce
Steak with Herb Sauce
(Bistecca Con Salsa delle Erbe)
 
 
Ingredients:

One (24 oz) 2 to 3-inch thick rib-eye, strip, or porterhouse steak
1 tbsp packed fresh rosemary leaves
1 tbsp packed fresh thyme leaves
1 tbsp packed fresh tarragon leaves
1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tbsp packed fresh oregano leaves
2 cloves garlic, minced
3/4 cup plus 2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper, to taste

Directions:

Place the herbs and garlic on a cutting board and finely chop together with a large knife.

Transfer the herb mixture to a small bowl and stir in 3/4 cup of the olive oil.

Season herb sauce with salt and pepper.

Cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld.

Place steak on a plate.

Season generously with salt and pepper and rub with the remaining olive oil.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Or, heat an oiled grill pan over medium-high heat.)

Cook steak, flipping once, until browned and cooked to desired doneness, about 8-10 minutes for medium rare.

Transfer steak to a platter and let rest for about 5 minutes.

Slice steak against the grain and spoon some reserved sauce over top. Serves 2.

That's it!
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