This simple recipe by Chef Venoy Rogers from American Kitchen Bar & Grill at B Resort & Spa makes use of fresh garden herbs, which are abundant in summer. Chef Venoy spoons this colorful sauce over grilled skirt steak and serves it with herb-seasoned fries and charred sweet peppers for a Latin twist on classic steak frites (pictured above). The sauce also elevates simple grilled chicken and vegetables, and Chef Venoy suggests drizzling it over a hot serving platter to open up the herbs and perfume the air.
1 cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
½ cup parsley leaves
½ cup cilantro leaves
1/3 cup mixed fresh herbs such as oregano and chives
2 tablespoons freshly grated garlic (use a microplane or other small grater)
1 tablespoon hot sauce
1 tablespoon sugar
coarse salt and black pepper to taste
Add all ingredients to a food processor or blender and give a few pulses to combine, being careful not to over mix; the sauce should be loose like a dressing, not thick like a pesto. Will keep for up to one week in refrigerator.
