From, "Colorado Colore: A Palate of Tastes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Herb Sauce:
Beef:
TO PREPARE:
For the sauce,
combine the olive oil, pine nuts, basil, parsley, mint, lemon juice, garlic and Dijon mustard in a food processor or blender. Pulse to the consistency of a coarse puree. Let stand at room temperature. You may prepare 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
For the beef,
sprinkle the steak with the salt and pepper. Grill the steak over medium-high heat to the desired degree of donenees. Let stand until cool and slice. Arrange the slices on a serving platter. Drizzle with the sauce or serve on the side. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Let stand at room temperature for 30 minutes before slicing.
SERVES: 8
Herb Sauce:
- 1 cup olive oil
- 1/2 cup pine nuts
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup fresh lemon juice
- 4 garlic cloves
- 4 teaspoons Dijon mustard
Beef:
- 1 (3-pound) beef sirloin steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
TO PREPARE:
For the sauce,
combine the olive oil, pine nuts, basil, parsley, mint, lemon juice, garlic and Dijon mustard in a food processor or blender. Pulse to the consistency of a coarse puree. Let stand at room temperature. You may prepare 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
For the beef,
sprinkle the steak with the salt and pepper. Grill the steak over medium-high heat to the desired degree of donenees. Let stand until cool and slice. Arrange the slices on a serving platter. Drizzle with the sauce or serve on the side. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Let stand at room temperature for 30 minutes before slicing.
SERVES: 8
