Grilled Steak with Fresh Garden Herbs
Depending on how much you want to spend, consider two types of steak for this recipe: Rib-eye is an expensive but very tender, boneless cut from the rib section. Skirt steak is a thinner, more affordable cut of beef. Whichever steak you use, any leftovers will make a great sandwich.
- ¼ cup minced shallots (about 2 small)
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil plus additional for brushing
- ¾ cup chopped assorted fresh herbs (such as parsley, tarragon, mint, basil and cilantro)
- 4 8-ounce rib-eye steaks (each about 1-inch thick) or skirt steaks
- Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in ¼ cup oil, then herbs. Season dressing to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with oil. Grill steaks until charred and cooked to desired doneness, about 5 minutes per side for medium-rare rib-eye or 3 minutes per side for medium-rare skirt steak. Transfer steaks to platter; let rest 5 minutes. Spoon herb dressing over steaks.