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Herb Rub for Strip Steak

["Recipe courtesy of Chef Trey Foshee of George's at the Cove<\/a>","Recipe courtesy of Chef Trey Foshee of George's at the Cove<\/a>","Recipe courtesy of Chef Trey Foshee of George's at the Cove<\/a>","Recipe courtesy of Chef Trey Foshee of George's at the Cove<\/a>"]

Ingredients

¼ cup Flat leaf parsley leaves
2 Tablespoon Thyme leaves
1 Bay leaf, fresh
1 Tablespoon Oregano leaves
1/8 cup Dijon mustard
12 Garlic cloves, peeled
1 Tablespoon Black pepper, freshly ground
½ cup California Olive Ranch olive oil
10 strip steaks

Instructions

Combine all ingredients except the olive oil in a food processor and puree until smooth.
Add the olive oil in a steady stream.
Rub liberally on the steaks and let marinated overnight.
Season steaks well with salt and more black pepper and grill to desired doneness.
This rub keeps well in a sealed container in the refrigerator for at least a week.

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