The dish pairs the succulent flavor of a rib steak (or pretty much any steak) with an herbaceous pesto with mint and basil as a dipping sauce. You can even use it as a marinade.
By the time you light the grill, or get your cast-iron grill pan nice and hot on the stovetop, the pesto is ready and you're good to go.
If you can get herbs from the garden, like I did from a friend, all the better.
Pair up the meal with a light and simple caprese salad featuring tomatoes (garden-fresh are better), fresh mozzarella and capers.
Ditch the burgers for something different this Labor Day and enjoy the tastes of summer all on one plate.
Here's how to make this tonight:
2 rib steaks (about 3/4 inch thick)
1/2 cup basil leaves, packed
1/2 cup mint leaves, packed
1/2 cup olive oil
3 cloves garlic (or more)
1/2 tsp. salt
For the salad:
1 pint grape tomatoes
1 ball fresh mozzarella or a pint if you're getting the smaller size
Basil, rough chopped for garnish
Salt and pepper
1. For the salad: Slice the tomatoes and mozzarella and add them to the plate, alternating rows. Add capers and a little chopped basil. Then season with salt and pepper and drizzle with olive oil. Set aside.
2. Heat the grill or a cast-iron grill pan on medium high heat and allow the steak to warm up outside the fridge for a few minutes.
3. Meanwhile, combine the basil, mint, garlic, salt and some pepper in a food processor and pulse a few times. Add the olive oil and continue to pulse until you have a rough mixture. Check for seasoning and add salt and pepper if necessary.
4. Season the steak on both sides with salt and pepper and place on the grill. After about 5 minutes, turn 45 degrees to get cross marks and leave another 2-3 minutes.
5. Flip the steak over and grill for another 5 minutes for medium.
6. Take the steaks off the heat and then let them rest for about 5 minutes. Then serve with the pesto and salad.
7. Dig in.