Bistecca Con Salsa delle Erbe

In the third installment of the anniversary dinner we have the entree. The first and second were white truffle fries and fettuccine Alfredo.

The entree was dry aged New York strips from Whole Foods. I found this recipe on Saveur - and thought it would be a good fit with the Italian theme of the evenings offering. The Wife loved the fresh herbs, and the dry aged steaks were out of this world.

1 cup packed basil leaves
1 cup packed flat-leaf parsley leaves
2 tbsp. packed fresh oregano leaves
1 tbsp. packed fresh rosemary leaves
1 tbsp. packed fresh thyme leaves1 tbsp. packed fresh tarragon leaves
2 cloves garlic, minced
3⁄4 cup plus 2 tbsp. extra-virgin olive oil
Salt and Pepper to taste
Steaks of your choice - strips are especially nice for this.

Finely chop the herbs and garlic together on a cutting board. If you can't get it all on one cutting board, chop and add together in a large bowl. Add the 3/4 cup olive oil, season with salt and pepper to taste, stir to combine and cover with plastic wrap and let sit for at least an hour.

Let your steaks come to room temperature - set out about 30 minutes before cooking. Season with olive oil, salt and pepper and grill to your desired doneness (preferably rare to medium rare!)

When you remove your steaks from the grill, let them rest for 5-10 minutes before slicing them.
Slice against the grain into 3/4 inch thick slices.

Put the steak "back together" on your plate and spoon herb mixture over the steak.



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