Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine parsley, oregano, rosemary, thyme, garlic and peppercorns in a spice grinder or mortar and pestle; grind until a fine paste.
Transfer to sealable freezer bag; add 1 tbsp (15 mL) lemon juice, and salt (set lemon zest and remaining juice aside). Pierce steak all over with a fork and cut into 4 equal pieces. Add steaks to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours.
Discard marinade from meat; pat steaks dry with paper towel. Grill in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, for medium-rare 145°F (63°C) at the least.
Let rest for 5 minutes. Lightly season steak, and any accompanying grilled veggies and potatoes, with a sprinkle of some of the reserved lemon zest and juice.