Grilled Steaks with Board Dressing

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

steaks

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat, while pork chops are often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable, while frozen herbs are often more affordable.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more fiber, while white bread is often less expensive.

Season the ribeyes liberally with coarse salt and cracked pepper, using Himalayan flaky salt and five peppercorn mélange.

Preheat the grill to high heat.

Place the seasoned steaks on the grill and close the lid to start cooking them through.

While the steaks are cooking, mince garlic and shallot for the board dressing.

Smash the garlic and chop it roughly, then mince the shallot like an onion.

Chop about half a cup of parsley, removing the stems, and add a couple of sage leaves and the needles from a couple of sprigs of rosemary.

Strip the leaves from eight small sprigs of thyme and chop all the herbs together until lightly minced.

Spread the chopped herb mixture on the cutting board to create a bed for the steaks.

Drizzle olive oil over the herbs and season with salt and pepper.

After about 5 minutes, check the steaks; if they have color, rotate them 90 degrees to get grill marks.

Remove the steaks from the grill and place them directly on the herb bed to rest.

In a mixing bowl, combine balsamic vinegar, Dijon mustard, and soy sauce to create the board dressing.

Whisk the ingredients together while drizzling in a couple tablespoons of olive oil to emulsify the dressing.

Mix the herb pile from the cutting board into the bowl with the dressing to incorporate the flavors.

Slice the steaks and serve them on the cutting board or a platter, draping the herby sauce around the slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens