Beef Steak with Herb Garnish

Not every steak needs a heavy sauce to shine.

This one gets a fresh, punchy garnish made from scallions, parsley, lemon juice, garlic, and a touch of oil that sits for at least two hours so the flavors meld into something bold and vibrant.

Broil or sear a thick sirloin or rib eye, spoon that herb mixture over the top, and the bright acidity cuts right through the richness of the beef.

It is low-calorie without tasting like it, which makes it a smart choice for anyone watching what they eat without wanting to sacrifice flavor.

Pro Tips

• Make the herb garnish early in the day or even the night before. The longer it sits, the more the garlic and lemon meld together.
• Pat the steak completely dry before searing. Surface moisture is the enemy of a good crust.
• Use a cast iron skillet if you are not broiling. Get it screaming hot before the steak goes in, and do not move the meat until it releases on its own.
• Let the steak rest for 5 minutes after cooking before spooning on the garnish. Cutting too soon means juices on the plate instead of in the meat.