Steak provencal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Porterhouse or T-bone steaks; trimmed of excess | |
| ; fat | ||
| 2 | tablespoons | Olive oil |
| ½ | cup | Mixed fresh herbs; (such as thyme, |
| ; rosemary, oregano) | ||
| 2 | Garlic cloves | |
| 1 | teaspoon | Salt |
| Black pepper; to taste | ||
Directions
Brush the steaks on both sides with 1 T. of the olive oil. Grill or broil the steaks to the desired doneness. Meanwhile finely chop the herbs with the garlic. Combine this mixture with the salt in a small mixing bowl and stir in the remaining oil. Season the herb mixture with pepper.
When the steaks are done cooking, spread them with the herb mixture and serve immediately. Serves 4.
(I've suggested porterhouse or T-bone steaks since they are my two favorite cuts but you might want to try tri-tip or rib steaks. They are much less expensive but a bit tougher than the others.) Converted by MC_Buster.
Converted by MM_Buster v2.0l.