4 large steaks (any kind you would like, I used New York Strip steaks)
1/2 cup basil
1/2 cup parsley
1/4 cup mint
2 garlic cloves
1 tablespoon balsamic vinegar
1 tsp crushed red pepper flakes
1/2 cup pecorino romano cheese
3/4 cup olive oil
Season steaks with lots of salt and pepper. Rub the seasoning into the meet and allow to sit for 5 minutes. While the steaks are resting, begin heating a large grill pan or outdoor grill on high.
Rub the meat with olive oil right before it goes in the pan. Then place the steaks on the grill at a slight angle. Cook for about 7 minutes, and rotate about 6 degrees to create grill marks. Grill for another 7 minutes or until the first side is very brown. Then flip over and repeat on the other side.
While steaks are cooking you can make the sauce. Finely chop the fresh basil, parsley, and mint and put in a large bowl. Crush two garlic cloves and mince very finely and put in the bowl with the herbs. Sprinkle in a few crushed red pepper flakes. Zest the lemon into the bowl and then juice the lemon. Mix the ingredients together. Now add the olive oil and balsamic vinegar and stir again. Finally stir in the pecorino romano. There is no need for salt because the cheese is very salty. Allow to sit for at least 5-10 minutes, stirring every so often.
Once the steaks are done, take off the grill and put on a plate. Cover with tin foil and allow to rest for at least 12 minutes. Once meat has rested, slice on a angle and serve with the herb sauce. Enjoy!
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