Chef John's Greek-Style Grilled Lamb Steaks

Combine the fragrant herb mixture of tarragon, mint, and a generous amount of yogurt in a bowl. Add 1 tablespoon of olive oil, minced garlic, and a pinch of cumin to create a harmonious blend. Season with 1 teaspoon of black pepper for added depth. Pour this marinade into a resealable plastic bag, then add the lamb steaks and coat them evenly. Remove any excess air from the bag before sealing it tightly. Refrigerate for 8 hours or overnight to allow the flavors to meld.

To prepare the grill, preheat it over high heat and lightly brush the grates with oil to prevent sticking.

Next, whisk together 1/4 cup of olive oil, sherry vinegar, and a drizzle of honey in a bowl. Add a pinch of salt and pepper to balance the flavors, then stir in 2 tablespoons of chopped mint. This creates a refreshing vinaigrette.

Remove the steaks from their marinade and discard any remaining herbs, garlic, or excess marinade. Drizzle the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.

Grill the steaks over high heat until they are nicely browned on the outside and slightly pink in the center, about 6 minutes per side. Use an instant-read thermometer to check for doneness; the internal temperature should read 130 degrees F (54 degrees C). Transfer the steaks to a plate, cover them with foil, and let them rest for 10 minutes.

Transfer the steaks to individual plates and drizzle with half of the vinaigrette. Cover again with foil and let rest for 10 minutes, allowing the flavors to meld together. Finally, drizzle the remaining vinaigrette over each steak and serve immediately.