0.50 cup extra-virgin olive oil
0.25 tsp freshly ground black pepper
13 fresh basil leaves
1 Handful of chives
1 Handful flat leaf parsley
1 Handful tarragon
1 Handful rosemary
1 Handful thyme
1 tsp dried oregano
0.50 tsp capers
Zest and juice of one small lemon
0.25 tsp Dijon mustard
0.50 tsp kosher salt
1
In food processor, add all of the herbs, mustard, lemon zest, capers, salt and pepper and puree.
2
Add the oil and lemon juice until mixture can be spooned.
3
After grilling steak, place steak on place, spoon mixture over steak and tent with aluminum foil for 10 minutes.
4
Remove aluminum foil and serve.
Ingredients
0.50 cup extra-virgin olive oil
0.25 tsp freshly ground black pepper
13 fresh basil leaves
1 Handful of chives
1 Handful flat leaf parsley
1 Handful tarragon
1 Handful rosemary
1 Handful thyme
1 tsp dried oregano
0.50 tsp capers
Zest and juice of one small lemon
0.25 tsp Dijon mustard
0.50 tsp kosher salt
Directions
1
In food processor, add all of the herbs, mustard, lemon zest, capers, salt and pepper and puree.
2
Add the oil and lemon juice until mixture can be spooned.
3
After grilling steak, place steak on place, spoon mixture over steak and tent with aluminum foil for 10 minutes.
4
Remove aluminum foil and serve.