Ingredients:
1/2 c. Extra Virgin Olive Oil (your choice of flavor)
13 fresh, basil leaves
small handful of chive
handful of flat leaf parsley
handful of tarragon
handful of rosemary
handful of thyme
1 tsp. dried oregano
1/2 tsp. capers
zest and juice of one small lemon
1/4 tsp. Dijon mustard
1/2 tsp. of Kosher salt
1/4 tsp. of freshly ground black pepper
1/2 c. Extra Virgin Olive Oil (your choice of flavor)
13 fresh, basil leaves
small handful of chive
handful of flat leaf parsley
handful of tarragon
handful of rosemary
handful of thyme
1 tsp. dried oregano
1/2 tsp. capers
zest and juice of one small lemon
1/4 tsp. Dijon mustard
1/2 tsp. of Kosher salt
1/4 tsp. of freshly ground black pepper
Instructions:
In a food processor add all of the herbs, mustard, lemon zest, capers, salt and pepper then puree. Then add the oil and lemon juice until mixture can be spooned. After grilling steak place steak on plate, spoon mixture over steak and tent with aluminum foil for 10 minutes. Remove aluminum foil and serve.
