AMMOGHIU Herbed Garlic Sauce for Steak Makes approximately 1 quart (1 l) Ingredients * ¼ cup peeled garlic cloves * 1½ teaspoons salt * ¾ teaspoon freshly ground black pepper * ½ cup fresh basil leaves * 1/3 cup fresh mint leaves * ¼ teaspoon dried oregano * ¼ cup freshly squeezed lemon juice * 2 tablespoons white wine vinegar * ¾ cup extra-virgin olive oil Method Place the garlic, salt, pepper, basil leaves, mint leaves and oregano in a mortar and pulverize with a pestle until you have a paste. Place the paste in a glass jar and add the lemon juice, vinegar, and olive oil. Store in the refrigerator for up to 1 month. Before using, bring to room temperature and shake well. For a 1 inch (2.5 cm) thick New York strip or porterhouse, place on a hot grill for about 4-6 minutes per side making criss-cross marks on the grill half-way through the the cooking time. This should give a medium-rare temperature, so for a rare temperature cook about a minute less on each side, and for well-done about 2 minutes more on each side, actually at that point it really doesn’t matter! Serve with the Herbed Garlic Sauce and enjoy!