Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
8 hrs 10 mins
total:
8 hrs 40 mins
Servings:
4
Yield:
4 steaks
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Marinade:
Vinaigrette:

Directions

Instructions Checklist
  • Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

    Advertisement
  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.

  • Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.

  • Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

Cook's Note:

You can substitute shoulder steaks for the leg steaks.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

467 calories; protein 29.2g 58% DV; carbohydrates 11.8g 4% DV; fat 33.5g 52% DV; cholesterol 93.3mg 31% DV; sodium 80.3mg 3% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2014
Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the internal temp hit 130 degrees before removing from grill. If I had to guess when these were done I would have ruined it as I was thinking they were ready way before they actually hit it. I know we will be making this one again. Read More
(4)

Most helpful critical review

Rating: 3 stars
08/04/2015
The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight. Read More
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2014
Thanks Chef for this easy recipe! I did not have tarragon or 8 hours to marinate and it was fabulous. Even my 6 year old boy finished every bite! I did use a meat thermometer to make sure the internal temp hit 130 degrees before removing from grill. If I had to guess when these were done I would have ruined it as I was thinking they were ready way before they actually hit it. I know we will be making this one again. Read More
(4)
Rating: 5 stars
08/04/2016
The overnight marinade resulted in a super tender lamb steak. The vinaigrette made it special. I did not use a charcoal grill just sautéed in coconut oil six minutes one side and four and a half on the other. Resulted in a medium done steak. Read More
(2)
Rating: 5 stars
05/28/2015
I love honey but was skeptical about the mint. Followed it to a tee and it was great! Easy and awesome! Read More
(1)
Advertisement
Rating: 3 stars
08/04/2015
The grilling instructions were good. But the marinade was flavorless even after leaving it in the refrigerator overnight. Read More
(1)
Rating: 5 stars
08/25/2014
I thought it was great. I followed it faithfully except for the honey. I used far less. I had some vinaigrette left over and used it for a salad. Also very good. Read More
(1)
Rating: 5 stars
12/29/2016
Yet another delicious recipe! Read More
Advertisement
Rating: 5 stars
09/11/2018
Hi:) I made the marinade as in the recipe. Even my teenage son said it smelled awesome (three times.) We live in China so some of the ingredients are not exactly the same for the rest of the recipe. I served it on a Chinese garlic flatbread with torn pieces of romaine greens and drizzled with a tad more sherry vinegarette. Very pleased. We ve liked every recipe of Chef John! Thank you all!! Read More
Rating: 5 stars
07/19/2015
We loved this recipe. Marinated 12 hours and it turned out perfect. Read More
Rating: 4 stars
04/17/2017
I used frozen steaks. Maybe that's why the dish seemed a little off. Read More