4 rib-eye steaks, 10 to 12 ounces, prefer thick
1 cup extra virgin olive oil
1/4 cup minced garlic
1 tbsp. minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 tbsp. fresh thyme, minced
1 lemon, zested and juiced
1 tbsp. sugar
1 tbsp. Dijon mustard
Salt and black pepper, to taste
Fried fries and fresh salad
Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat.
Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off
of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk
in with herb mix. Season the steaks and grill on both sides, about 8 to 10
minutes. Brush the steak and tomatoes with the herb mixture frequently
during grilling. Let steaks rest 5 minutes before serving.
Serve with fries and salad.
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