- 1/4 cup minced shallots (about 2)
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil plus additional for brushing
- 3/4 cup assorted chopped fresh herbs (such as parsley, tarragon, mint, basil, and cilantro)
- 4 8-ounce rib-eye or skirt steaks
- Whisk first 4 ingredients in medium bowl. Gradually whisk in 1/4 cup olive oil, then herbs.
- Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with olive oil. Grill steaks until charred and cooked to desired doneness, about 6 minutes per side for medium-rare rib-eye or 3 minutes per side for medium-rare skirt steak. Transfer steaks to platter; let rest 5 minutes. Spoon herb mixture over steaks; serve.