Roughly strip the large stems from the oregano and the thyme sprigs. It’s okay if small stems remain.
Put them in a shallow baking dish just large enough to hold the steak.
Stir in the rest of the ingredients except for the steak.
Put the steak in the marinade and turn it to coat all sides.
Cover the dish and let the steak marinate in the refrigerator for 8-24 hours. (If you prefer, you can fold the steak in half and marinate it in a 1-gallon freezer bag.)
Build a very hot fire in a charcoal grill. Position the grill rack 3 inches from the coals.
Remove the steak from the marinade and wipe off the excess marinade, allowing some of the herb leaves to remain.
When the charcoal is ashed over and blazing hot, grill the steak for 3-4 minutes on each side for medium-rare. An instant-read thermometer inserted horizontally into the center of the steak should read 125 degrees-135 degrees F.
Remove the steak from the grill and let it rest for 5 minutes on a board or platter.
Very thinly slice it with a knife held at 45 degree angle so that the pieces end up twice as wide as the steak is thick.
The steak is fabulous with Roasted Tomato and Herb Salsa. This marinade would also be delicious with pork or lamb chops!
From The Herbfarm Cookbook by Jerry Traunfeld