New York Steak with Chef Adam Perry Lang's Board Sauce

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6 tblspn extra virgin olive oil

6 fresh sage leaves

2 tblspn thyme leaves

1 large clove of garlic

2 jalapeños

6 scallions

12 chives

¼ tspn coarse ground black pepper

¼ tspn coarse Kosher salt

This recipe was created by Chef Adam Perry Lang.  It is both original and delicious.  You may use various meats and cuts for this however I choose a 4" thick New York Strip Steak for its delicious flavor. Whatever you choose you will want a cut of meat at least 1 ½" thick.  You must have juices from the meat after cooking.

Simply salt the meat and season anyway you may like.  Because of the thickness of this cut I choose to do a reverse sear on the meat.

I set the AKORN up for a slow cook and monitored the internal temperature of the meat and cooker.  The cooker temperature, at the grill, should be 250°F.  Cook to an internal temperature of 120°-125°F, prior to searing, for medium rare. Once the meat hits temp remove the it and crank up your grill to its highest temp.  Return the meat to the grill and sear on all sides.

While that is going on chop all of your other ingredients on a large chopping board.  Be sure it has a "blood groove" around the top of the board to catch any juices.  Once the fresh herbs and vegetables are chopped add in the olive oil and salt and pepper. Mix well and spread the mixture out to a layer the size of the meat.

Once seared remove the meat from the grill and place directly on top of the chopped mixture.  Slice it immediately allowing the meat juices to run into the vegetable and herb mixture.

Now mix the juices into the mixture and rub over the meat slices.  Serve with the board sauce on the meat.  The meat juices make the vegetable and herb mixture rich and delicious. Due to the meat juices being mixed into the vegetable mixture it should not be saved for later use. Enjoy!