Ingredients
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2 lbs boneless ribeye steaks, trimmed
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2 tbsp fresh parsley leaves
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2 tbsp fresh cilantro leaves
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1 tbsp fresh mint leaves
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1 tbsp fresh dill
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1 tbsp capers, drained
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1 clove garlic
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1/2 tsp lemon zest
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1/3 cup olive oil
Steps
1
Set grill to medium-high. Pat steaks dry and season with salt and pepper. Grill steak with grill lid closed until medium-rare, flipping halfway through, about 4 minutes per side.
2
Meanwhile, on a cutting board, chop herbs, capers, garlic and lemon zest. Add oil and stir together gently on cutting board.
3
Place grilled steaks on top of cutting board sauce. Let steaks rest 1 to 2 minutes. Thinly slice steaks against the grain, letting hot meat juices mix with board sauce. Add salt and pepper to taste and serve immediately.
