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Cardamom-scented Grass-fed Rib Steak with Herb Vinaigrette

Serves four as a side dish

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

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 eight hours, turning once.

Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat for 30 seconds, until hot but not simmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook five minutes more. Transfer the meat to a board to let it rest for five minutes.

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.

Recipe excerpted from The Ethical Gourmet by Jay Weinstein (Broadway Books, 2006).