"This is a great early summer item, when the weather is warming up, but tomatoes and corn are not in the market yet. It is a perfect time to grab handfuls of green herbs from the garden and make healthy, last minute sauces like this one. This is wonderful served as a first course for dinner guests, or add a green salad with radishes and chive blossoms for something a little more substantial." - Sheamus
1 bunch parsley, roughly chopped
1 bunch tarragon, roughly chopped
1 small bunch basil, roughly chopped
1 shallot, roughly chopped
1 bunch chives, roughly chopped
1 tbsp dijon mustard
1 tbsp Napa Valley Select Red Wine Vinegar
2 tbsp meyer lemon juice
Napa Valley Select Extra Virgin Olive Oil
salt & pepper to taste
For the steak: Take the chill off the meat by leaving it at room temperature for about 30 minutes. Heat a cast iron skillet until it starts to smoke a bit. Season meat with salt and pepper.
Sear meat all around on hot skillet, about two minutes on each side (longer if you do not want it very rare). Let meat rest for at least 10 minutes before slicing, to reabsorb the juices.
For the sauce: In a large bowl combine chopped parsley, tarragon, basil, shallot, and chives. Whisk in mustard, red wine vinegar, meyer lemon juice, and Napa Valley Select Extra Virgin Olive Oil.
Add salt and pepper to taste. Toast thin slices of potato rosemary bread in a 350 degree oven for ten minutes. (This can be done ahead if you like.)
Serve thinly sliced steak, one slice on each crostini, drizzle with sauce.