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" (May 2010), all about olive oil.
Enlarge Image
Photo: Todd Coleman
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
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 ($35) from Sonoma, California.
SERVES 2
 Recipe - Saveur.com){kind=link}
Pics from my experience are here:
http://onecoupleskitchen.blogspot.com/2010/04/bistecca-con-salsa-delle-erbe.html