4 Servings 15 min Cook
2 Dash Salt
2 Dash Pepper
3 Cloves, minced Garlic
2 Tbsp chopped Shallots
1 1/2 Tbsp, chopped Basil
2 Tbsp Parsley
2 Tbsp Rosemary
2 Tbsp Thyme
2 Tsp, ground Oregano
3 Tbsp Red Wine Vinegar
1 Cup Olive Oil
2 Steak Beef Top Sirloin
In a bowl, combine first 11 ingredients for the marinade.
Pour half of the marinade into another container.
Add the steaks, and marinate for 20 minutes at room temperature.
Preheat a grill or skillet over a high heat.
Cook the steaks for 5 to 7 minutes per side for a medium-rare steak (or adjust to your preferred doneness level).
Spread the remaining marinade (the half that you didn’t use for the steaks) over a cutting board, and press both sides of each steak onto the marinade-covered board to pick up the herbs.
Slice the steaks and serve well coated with the marinade.
