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Categories:Viewed: 88 - Published at: 2 years ago
Ingredients
- 2 large fresh tomatoes
- 4 small strip steaks, about 1 1/2 pounds total weight
- 4 small bunches assorted market-fresh herbs (basil, mint, sage, cilantro, chervil)
- 2 large garlic cloves
- 1 tsp. sherry vinegar or fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 small bunch chives finely chopped
- kosher salt
Method
- Preheat grill pan.
- Peel tomatoes by plunging first into boiling water until skins split, and then into ice water to make them cool enough to handle.
- Remove skins with your hands and cut tomatoes into chunks.
- Season steaks with salt and pepper on both sides.
- Set aside.
- In a food-processer bowl, combine the herbs, except chives and garlic.
- Pulse several times to finely chop.
- Add tomato chunks and vinegar, pulse to combine, then with motor running, gradually add olive oil until the mixture is combined and emulsified.
- Scrape mixture into a bowl, stir in chopped chives and salt to taste.
- Grill steaks starting on high, to get a good char on both sides.
- Then reduce heat to medium and continue searing to desired doneness.
- Pour herb oil onto a rimmed serving platter and remove the hot steaks from the grill.
- Place directly onto the herb oil, moving around with tongs and then turning to coat with the oil.
- Garnish with additional fresh herbs and finishing salt, if desired.
- Serve immediately.
