Cardamom-Scented Grass-Fed Rib Steak With Herb Vinaigrette

• 4 cardamom pods, crushed
• 4 garlic cloves, lightly crushed
• 2 bay leaves
• 2 star anise, crushed, or 1/2 teaspoon anise seeds
• 2 tablespoons red wine vinegar
• 1/4 cup white wine
• 1 tablespoon honey or molasses
• 1/4 cup soy sauce
• One 1-pound rib-eye steak from grass-fed or pasture-raised beef
• 3 tablespoons olive oil
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1/3 cup chopped tender fresh herbs, such as chives, flat-leaf parsley, chervil, and/or tarragon
• Salt and freshly ground black pepper

1. Combine the cardamom, garlic, bay leaves, star anise, vinegar, wine, honey, and soy sauce. Stir until the honey is dissolved. Place the beef in an airtight bag or container with the marinade. Marinate for 8 hours, turning once.
2. Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat 30 seconds, until hot but not shimmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook 5 minutes more. Transfer the meat to a board to let it rest for 5 minutes.
3. Whisk together the remaining 2 tablespoons olive oil, the Champagne vinegar, and herbs. Season with salt and pepper. Slice the beef thinly, and serve dressed with the vinaigrette.

cardamom pods, garlic, bay leaves, anise, red wine vinegar, white wine, honey, soy sauce, beef, olive oil, vinegar, herbs, salt

Taken from www.epicurious.com/recipes/food/views/cardamom-scented-grass-fed-rib-steak-with-herb-vinaigrette-235237 (may not work)