- For the steaks
- 8 large, thin Steak (froeach about 100-150 grams)
- 1 bunch Basil
- 2 Endive
- 1 bunch Chives
Flatten steaks slightly.
For the marinade: Peel garlic cloves and mash with oil and remaining ingredients for the marinade. Coat beef with the marinade and refrigerate for at least 4 hours (better overnight).
Rinse endives, shake dry and divide into individual leaves, season with salt lightly. Rinse basil and chives, shake dry. Pluck off basil leaves.
Grill steaks on a hot grill for 1-2 minutes per side. Arrange steaks with endives on warmed plates. Garnish with basil and chives and serve.
If desired, serve with herb butter and white bread.