Grilled Steaks with Board Dressing

Prep time: 1h

Cook time: 15m

Serve count: 4

4 (12-16 ounce) Certified Angus Beef® strip or ribeye steaks (340-450 grams each)

4 teaspoons salt, divided

2-1/2 teaspoons freshly ground black pepper, divided

1/2 cup chopped fresh parsley

8 sprigs fresh thyme, leaves only

2 leaves fresh sage, chopped

2 small sprigs fresh rosemary, chopped

2 cloves garlic, minced

1 shallot, minced

3 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons soy sauce

Season steaks evenly with 3-teaspoons salt and 2-teaspoons (15 grams) salt and 2 teaspoons (4 grams) pepper; refrigerate at least one hour. Preheat grill to medium high.
On a cutting board (preferably one with a drip groove around the edges), combine parsley, thyme, sage, rosemary, garlic, and shallot. Lightly mince with a knife to combine and sprinkle with the remaining 1 teaspoon (5 grams) salt and 1/2 teaspoon (1 gram) pepper. Drizzle with 1 tablespoon (15 ml) olive oil.
Cook steaks to desired doneness. Place on top of herb mixture, lightly tented with foil for 5-10 minutes. In a small mixing bowl, whisk together balsamic, Dijon and soy sauce; slowly add remaining 2-tablespoons (30 ml) olive oil while whisking.
Slice steaks while still sitting upon herb mixture; transfer to a clean platter. Scrape herb mixture along with drippings from cutting board into the mixing bowl with dressing; whisk to combine.
Spoon board dressing over strip steaks to serve.