Time 1h Yield 6 servings Number Of Ingredients 10 Steps:
Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil. Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight. Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
Time 5m Yield 100 Number Of Ingredients 11 Steps:
Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Time 17m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Combine the herbes, salt, and pepper in a small bowl. Rub the mixture on the steak. Spray large nonstick skillet or ridged grill with non-stick spray an set over med. heat. Place the steak in (on) the skillet and cook until an instant read thermometer reads 145 degrees for medium, about 10 minute each side. Transfer the steak to a cutting board, let rest to distribute juices for 5 minute Cut acrss the grain into 12 slices.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Prepare a grill for medium-high heat; brush the grates lightly with oil. Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak. Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
Time 35m Yield 4 servings. Number Of Ingredients 18 Steps:
In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Combine all ingredients (except steak) to form a paste. Pound steak on each side with a meat mallet to tenderize. Coat the steak with the paste and refrigerate for 24 hours. Grill steak for 5-7 minutes on each side. Thinly slice across the grain and serve.
Time 4h15m Yield 4 Number Of Ingredients 12 Steps:
Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove flank steak from the marinade and shake off excess. Discard the remaining marinade. Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Time 13m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt and pepper and 2 tablespoons Herbes de provence. Rub seasonings into chops. Grill over high heat 3 to 4 minutes per side for medium rare. The chops should register 135 degrees at the thickest part. Transfer to a platter and set aside for a few minutes before serving. Sprinkle with remaining herbs.
