Feb 14, 2012

Steak with Herb Sauce (Bistecca Con Salsa delle Erbe)

A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. We featured it as part of Nancy Harmon Jenkins's The Essence of Olives.

Credit: Todd Coleman

SERVES 2

INSTRUCTIONS

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

INSTRUCTIONS

1. Put the herbs and garlic on a cutting board and finely chop together with a large knife. Transfer herb mixture to a small bowl and stir in 3⁄4 cup oil. Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld. Meanwhile, put steak on a plate; season generously with salt and pepper and rub with the remaining oil.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat an oiled grill pan over medium-high heat.) Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare. Transfer steak to a platter and let rest for 5 minutes. Slice steak against the grain and spoon some reserved sauce over top.

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

This article was first published in Saveur in Issue #129

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Ratings & Reviews (6)

by Vehorn on 2010-04-22

This was the entree for my wife and my anniversary dinner. It turned out great. The Wife loved the fresh herbs.

Pics from my experience are here:

http://onecoupleskitchen.blogspot.com/2010/04/bistecca-con-salsa-delle-erbe.html

by mark camara on 2010-06-02

The herb sauce just did not have enough bite and flavor...the ratios could udr some adjusting. tsp of red pepper flakes and less olive oil made this a lot better.

by ALLAN_EVANS on 2011-09-03

The Salsa delle Erbe is the perfect accompaniment for grass-fed steak. My 10 year old son and I love it! Even better when you can choose an olive oil with herbal flavors. We have it with asparagus and mashed potatoes made with the same olive oil instead of butter.

by TRUFFLED_COOK on 2012-02-14

Except for the fresh basil, all other herbs I used on this recipe were dried because they were all I had at hand. Delicious recipe! I served it with a side of capellini with a light sun-dried tomato, garlic, white wine and EVOO- which my boyfriend thought was the recommended side dish for this recipe because it paired very well with the steak. It was our Valentine's dinner, and we are both very pleased! Will make it often, and hopefully with the recommended fresh herbs when I have a chance.

by THEMUFFINMAN on 2012-02-15

Great tasting recipe...I opted out of adding parsley but used cilantro instead and it worked fine.