Wednesday, June 07, 2006

Herb de Provence Crusted Steak

A nicely crusted Herb de Provence steak Our friends, Xuchi and Josh, grilled us a version of these steaks when we were in San Francisco last weekend. The steaks were wonderful and I really enjoyed the herby taste the Herbs de Provence gave it. If you don't have Herbs de Provence, you can make your own by combining a tablespoon of each of the following: dried basil, dried thyme, dried majoram, dried savory, dried rosemary, fennel seeds, lavender buds, and 1 crumbled bay leaf.


  • 1/2 cup Herbs de Provence, or your favorite mixed dry herbs
  • 2 garlic cloves, finely chopped
  • 1/4 cup Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh, black pepper
  • 4 steaks, about 3/4" thick
In a small bowl, combine first 6 ingredients. Spread the mixture and rub well onto each steak. Let the steaks marinate in the fridge 30 minutes, or up to an hour.

Meanwhile, heat and clean your grill to medium-high. Brush the grill with a light coating of vegetable oil.

Place the steaks on the grill for 2 minutes, then move them a quarter turn, and cook for two more minutes. This will give you great grill marks.

Flip the steaks and grill them on the second side in the same way. This will give you a good medium rare steak, or grill to your preference. Remove steaks from grill and let them rest for 3 minutes before serving. Serve them with a side of spring mix salad with a tangy balsamic vinaigrette.

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