Grilled Steak and Creminis with Board Sauce

I’ve read so much about board sauce recently; I just had to try it. It is basically an olive oil and herb dressing for grilled meats that you make right on the cutting board where you are carving. Oh, my goodness, this is so delicious and so quick and easy. Also, what a showstopper—if you are having company or a special date, grilling the steak and mushrooms take maybe 10 minutes and then you get to show off while chopping the board sauce. Epic win!

Ingredients:

Steak and mushrooms:
Steak-what kind and how big are up to you. I used a beautiful 1.3 pound Porterhouse)
6 cremini mushrooms
2 Tablespoons of olive oil
2 teaspoons Montreal steak seasoning

Board Sauce:

1 clove garlic, peeled
2 teaspoons salt
1 clove of shallot (typically ½ of a whole shallot—or use the whole thing!)
2 Tablespoons flat leaf parsley
2 teaspoons rosemary
1 teaspoon sage
2 teaspoons thyme
¼ cup olive oil
Fresh cracked black pepper to taste

Directions: Season your steak and mushrooms with the olive oil and steak seasoning. Grill to your liking. Let it rest for 10 minutes.

While the steak is resting, mash the garlic clove and salt together with the flat blade of a knife to make a paste. Then chop onto that the shallot, parsley, rosemary, sage and thyme. Coat the herbs with olive oil and pepper and chop and toss until you pretty much have an herb sauce. Place the steak right on the sauce and slice, coating each slice in the sauce. Toss the mushrooms in the sauce and serve alongside.