Free Recipe

Makes approximately 1 quart (1 l)

Ingredients

• ¼ cup peeled garlic cloves
• 1½ teaspoons salt
• ¾ teaspoon freshly ground black pepper
• ½ cup fresh basil leaves
• 1/3 cup fresh mint leaves
• ¼ teaspoon dried oregano
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• ¾ cup extra-virgin olive oil

Method

Place the garlic, salt, pepper, basil leaves, mint leaves and oregano in a mortar and pulverize with a pestle until you have a paste.

Place the paste in a glass jar and add the lemon juice, vinegar, and olive oil. Store in the refrigerator for up to 1 month. Before using, bring to room temperature and shake well.

For a 1 inch (2.5 cm) thick New York strip or porterhouse, place on a hot grill for about 4-6 minutes per side making criss-cross marks on the grill half-way through the the cooking time. This should give a medium-rare temperature, so for a rare temperature cook about a minute less on each side, and for well-done about 2 minutes more on each side, actually at that point it really doesn’t matter! Serve with the Herbed Garlic Sauce and enjoy!