Grilled Steak with Fresh Garden Herbs

Chef Richard 4 Servings 30 minutes

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.