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Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) Recipe

kept byDolloffEliseo
recipe bySaveur

Pairing Note: This rich steak calls out for a smoky red, such as Wild Oak Syrah 2006 from Sonoma, California


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 leaves
1 tbsp. packed fresh tarragon leaves
2 cloves garlic, minced
3⁄4 cup plus 2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 (24 oz.) 2"–3"-thick rib-eye, strip, or porterhouse steak



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