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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is a real easy basic way to serve steak, but it tastes great and is so beautiful to serve. I like to make sure I add just a little fresh mint in my herb mixture it adds an interesting flavor. I also like using fresh parsley and cilantro (cheaper herbs!) and just sprinkling in a little dried tarragon and basil. Pretty much any combination is fine. Use what you like! I use boneless thin cut ribeye (if the cuts are too thick have your butcher cut them in half for you). This recipe is from Bon Appetit Magazine. Ingredients:
32 ounces rib eye steaks or 32 ounces skirt steaks |
1/4 cup minced green onion (about 2) |
3 tablespoons lemon juice |
1 tablespoon red wine vinegar |
1 teaspoon dijon mustard |
1/4 cup extra virgin olive oil |
3/4 cup assorted chopped fresh herb (such as parsley, tarragon, mint, basil, and cilantro) |
Directions:
1. Whisk green onions, lemon juice, vinegar, and mustard in medium bowl.
2. Gradually whisk in 1/4 cup olive oil, then herbs.
3. Prepare barbecue (medium/high).
4. Sprinkle steaks generously with salt and pepper and brush lightly with olive oil.
5. Grill steaks until cooked to desired doneness (I like to cook about 6 minutes per side).
6. Transfer steaks to platter and let rest 5 minute.
7. Spoon herb mixture over steaks and serve.
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