1. Whisk together oil, garlic, parsley, basil, rosemary, thyme, salt, pepper, and vinegar in a glass or ceramic dish big enough to hold steaks in a single layer. Reserve 2 Tbsp. of the marinade in a small bowl. Place steaks in dish with remaining marinade and turn them once to coat. Cover and set aside for 1 hour.

2. Preheat grill to medium heat. Remove steaks from dish and discard that marinade. Place steaks directly on grill grate. Cook for 6 to 10 minutes, turn and cook for an additional 6 to 10 minutes for medium rare to medium doneness.

3. Transfer meat to a cutting board and let rest for 5 minutes. Use a sharp knife to cut both the strip steak and the tenderloin pieces of meat from the bone, then cut all meat against the grain into 1/2-inch slices. Transfer to a serving plate and drizzle with reserved marinade. If desired, garnish with herb sprigs and lemon wedges on the side.

Source: Hannaford fresh Magazine, May - June 2015